Japanese Chicken Yakitori
Japanese Chicken Yakitori is a flavorful and easy-to-make grilled dish that features tender chicken skewers coated in a sweet-savory yakitori sauce. Perfect for family dinners, barbecues, or casual get-togethers, this dish is both delicious and versatile. Whether served over rice or as appetizers, these yakitori skewers will surely impress your guests with their mouthwatering caramelized finish.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Serves 4 people 1x
- Category: Main
- Method: Grilling
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Chicken and Marinade
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or 1 tsp ginger powder
- 1 tsp ground black pepper
- 1/4 cup + 2 tbsp brown sugar
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Sauce
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tbsp red wine or mirin (Japanese rice wine)
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch (for thickening)
Instructions
- Prepare the skewers: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- Make the sauce: In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves completely.
- Prepare the chicken: Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
- Marinate the chicken: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly. Marinate for at least 10 minutes.
- Thicken the sauce: Pour the remaining sauce into a saucepan and bring it to a boil over medium heat. Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken it. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
- Skewer and grill: Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally.
- Baste and finish: Baste with the thickened sauce during grilling until the chicken is cooked through and caramelized. Ensure the internal temperature reaches 165°F (74°C).
Notes
- Soak the skewers to prevent them from burning during grilling.
- For deeper flavor, marinate the chicken for at least 30 minutes or overnight.
- Monitor the grill temperature to prevent burning the chicken while ensuring proper caramelization.
- Baste the chicken regularly during grilling for a glossy, flavorful finish.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Find it online: https://yumfoodusa.com/japanese-chicken-yakitori/