Chicken Yakitori Recipe
User Reviews
5
Chicken Yakitori Recipe
Description
To prepare Chicken Yakitori, wooden skewers are soaked to prevent burning, then loaded with alternating chicken thigh pieces and green onion segments. The skewers are seasoned lightly with kosher salt before grilling. The yakitori sauce is simmered with soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and green onion tops until it reduces and thickens, which intensifies the flavors.
The chicken is grilled over charcoal or a gas grill, achieving a smoky and juicy result. The yakitori sauce is brushed on only after the chicken has partially cooked to avoid burning the sugar content. The glaze thickens further upon cooling and coats the grilled meat with a shiny, flavorful finish.
This dish is served garnished with thinly sliced scallions and eaten as a savory snack or part of a meal. The yakitori sauce keeps well refrigerated and can be reheated safely. Variations include using dark soy sauce for a sweeter and richer glaze or thickening the sauce quickly with a cornstarch slurry if desired.
Ingredients
Yakitori sauce
- 1 cup soy sauce
- 1 cup mirin
- 1/2 cup sake or dry sherry
- 1/4 cup water
- 1/4 cup brown sugar
- 2 garlic peeled and smashed, cloves
- 1 teaspoon ginger grated fresh
- scallions thinly sliced, for garnish
Skewers
- 2 pounds chicken thigh meat boneless, skinless
- 2 green onions bunches
- kosher salt to taste
Instructions
- Submerge wooden skewers in a large cup or shallow pan of water to soak for at least 30 minutes.
- Combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and the green part of 2 green onions in a medium saucepan on the stovetop over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes until reduced by about half and slightly thickened. It should continue to thicken as it cools. The sauce can be refrigerated for 2-3 months.
- Slice the chicken into 1 1/2-inch pieces, trimming away excess fat if necessary. Slice green onions into 1 1/2-inch pieces.
- Alternately thread pieces of chicken with pieces of green onion onto skewers that have been soaked in water for 30-60 minutes. You will likely need to fold the chicken a bit if using chicken thigh. Don't be afraid to load the skewers up pretty generously. Each skewer should hold 4 pieces of chicken and 3 green onion pieces. Season with kosher salt.
- Prepare a charcoal grill for medium-high heat or preheat the broiler. Set aside 1/3 of the yakitori sauce to avoid contamination. Grill over direct heat or broil for 4-5 minutes, then flip and brush each skewer with some of the yakitori sauce. Cook another 4-5 minutes on the other side, then flip and brush with sauce again, cooking another 1-2 minutes until the chicken is cooked through and the sauce is caramelized.
- Transfer the finished skewers to a plate and brush with some of the reserved sauce before serving. You could also garnish by sprinkling the skewers with sesame seeds or thinly sliced green onions before serving.
Notes
- Reserve some yakitori sauce for serving since warming it kills bacteria from raw chicken contact.
- Brush sauce onto skewers only after the first side is cooked to prevent burning the sugar.
- To thicken sauce quickly, add a cornstarch and cold water slurry after boiling.
- Dark soy sauce can replace regular soy sauce for a sweeter, richer flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 Servings
Amount Per Serving
Calories 461 kcal
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 54g | 108% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 3962mg | 165% |
| Potassium | 1026mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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