Chicken yakitori
Chicken Yakitori is a Japanese skewered chicken dish featuring marinated chicken thighs grilled to perfection. It’s characterized by its savory-sweet tare sauce and fresh scallions, making it ideal for sharing as an appetizer or main dish.
Cook time 20 min
Prep time 35 min
Ingredients:
6 chicken thighs1/3 cup scallions
1/3 cup soy sauce
1/3 cup sake
1/3 cup mirin
1 tbsp sugar
1 tbsp ginger root
2 garlic cloves
Chicken Yakitori is a popular Japanese skewered chicken dish that's flavorful and easy to make. Traditionally grilled over charcoal, Yakitori consists of bite-sized pieces of chicken brushed with a savory-sweet tare sauce. Perfect as an appetizer or a main dish, this recipe brings out the authentic taste of Japanese street food right in your kitchen.
Instructions:
- In a mixing bowl, combine the soy sauce, sake, mirin, sugar, grated ginger root, and minced garlic. Stir well until the sugar is completely dissolved.
- Cut the chicken thighs into bite-sized pieces, approximately 1-inch cubes.
- Place the chicken pieces in a shallow dish or a resealable plastic bag.
- Pour the marinade over the chicken, ensuring all pieces are well coated.
- Cover the dish or seal the bag and refrigerate for at least 30 minutes or up to 2 hours for more intense flavor.
- If using wooden skewers, soak them in water for at least 30 minutes to prevent them from burning.
- Thread the marinated chicken pieces onto the skewers, alternating with pieces of scallion.
- Preheat grill or grill pan over medium-high heat.
- Brush the grill or grill pan with oil to prevent sticking.
- Place the skewers on the grill and cook for about 2-3 minutes per side, or until the chicken is cooked through and has a nice char. Turn the skewers occasionally and brush with any remaining marinade.
- Once the chicken is fully cooked, remove it from the grill and transfer to a serving platter.
- Garnish with extra chopped scallions if desired.
- Serve hot with rice or your favorite side dishes.
Enjoy the delicious and authentic flavors of Chicken Yakitori with this simple recipe. The combination of soy sauce, sake, mirin, and ginger creates a savory and slightly sweet sauce that perfectly complements the tender chicken thighs. Serve these skewers with a side of steamed rice or as part of a larger Japanese meal to impress your family and friends.
Chicken yakitori FAQ:
Cook the chicken yakitori for about 2-3 minutes per side on a medium-high grill or grill pan. Ensure to turn the skewers occasionally and brush them with any remaining marinade until the chicken is cooked through.
The chicken is fully cooked when it reaches an internal temperature of 165°F (75°C) and is no longer pink inside. The outside should also have a nice char.
Yes, you can use chicken breast instead of thighs, but keep in mind it may be drier. Thighs are preferred for their tenderness and flavor.
Leftover chicken yakitori can be stored in an airtight container in the refrigerator for up to 3 days. Reheat thoroughly before serving.
For sake, you can use dry white wine or beer as a substitute. Mirin can be replaced with a mixture of rice vinegar and sugar, though the flavor may change slightly.
Tips:
- Use chicken thighs for a juicier and more flavorful yakitori.
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
- Marinate the chicken for at least 30 minutes for a richer flavor.
- Brush the chicken with sauce multiple times while grilling for a more caramelized and flavorful coating.
- Grill over medium-high heat to ensure the chicken cooks evenly without burning the sauce.
Nutrition per serving
4 ServingsCalories 390kcal
Protein 27g
Carbohydrates 8g
Fiber 0.46g
Sugar 4.48g
Fat 24g
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