Description of this recipe
Chicken Yakitori is a classic Japanese dish consisting of grilled chicken skewers marinated and glazed in a sweet and savory sauce known as “tare.” This recipe offers a simple yet authentic way to recreate this beloved street food at home. Using readily available ingredients and easy-to-follow steps, you can enjoy the taste of Japan in your own kitchen. The combination of tender, juicy chicken, crisp green onions, and the rich, umami-packed sauce creates a symphony of flavors that’s hard to resist. Whether you’re a seasoned cook or a beginner, this Chicken Yakitori recipe is sure to impress.
Why you will love this recipe
This Chicken Yakitori recipe is incredibly versatile and satisfying. The skewers are perfect as an appetizer, a light meal, or even as part of a bento box. The homemade tare sauce elevates the dish, giving it that authentic Japanese flavor that sets it apart from ordinary grilled chicken. What’s more, it’s a relatively quick and easy recipe to prepare, making it ideal for weeknight dinners or weekend barbecues. The recipe is customizable – you can adjust the sweetness of the sauce, add a touch of spice, or experiment with different vegetables. The grilling process imparts a delightful smoky char to the chicken, enhancing its taste and texture. Ultimately, this Chicken Yakitori recipe offers a delightful culinary experience that’s both approachable and rewarding. The ability to create such a flavorful and authentic dish with minimal effort makes it a winner in any home cook’s repertoire.
Ingredients:
For the Chicken:
- 1½ lb (680 g) boneless, skinless chicken thighs (or breasts)
- 3–4 green onions, cut into 1-inch pieces
- Salt and pepper, to taste
- Bamboo or metal skewers (soak bamboo skewers 30 min before use)
For the Yakitori Sauce (Tare):
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) mirin
- ¼ cup (50 g) brown sugar
- 2 tablespoons (30 ml) sake or apple juice
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
Optional Toppings:
- Toasted sesame seeds
- Chopped green onions
Preparation:
Step 1: Prepare Chicken:
Begin by prepping your chicken. If you’re using chicken thighs, trim away any excess fat and cut them into 1-inch cubes. Similarly, if you’re using chicken breasts, make sure they are boneless and skinless, and then cut them into uniform 1-inch cubes. Ensuring the pieces are roughly the same size will help them cook evenly on the grill. Pat the chicken pieces dry with paper towels. This step is crucial because drier chicken will achieve a better sear and absorb the marinade more effectively.
Step 2: Make Tare Sauce:
Now, let’s create the heart of the Yakitori – the tare sauce. In a medium-sized saucepan, combine the soy sauce, mirin, brown sugar, sake (or apple juice as a substitute), grated garlic, and grated ginger. Stir all the ingredients together to ensure the brown sugar starts to dissolve. Place the saucepan over medium heat and bring the mixture to a gentle boil. Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes. As it simmers, the sauce will reduce slightly and thicken, allowing the flavors to meld together beautifully. Stir occasionally to prevent sticking and ensure even cooking. After 10 minutes, remove the saucepan from the heat and set the tare sauce aside. It will thicken further as it cools. The purpose of reducing the sauce is to concentrate the flavors and create a glossy glaze that adheres well to the chicken during grilling.
Step 3: Assemble Skewers:
It’s time to assemble the Yakitori skewers. Take your pre-soaked bamboo skewers (if using) or metal skewers. Thread the chicken and green onions alternately onto the skewers. Start with a piece of chicken, followed by a section of green onion, and continue this pattern, ending with a piece of chicken. This alternating arrangement not only looks appealing but also ensures that the chicken and green onions cook evenly. The green onions provide a subtle bite and fragrant aroma that complements the savory chicken. Aim for about 4-5 pieces of chicken per skewer, depending on their size.
Step 4: Preheat Grill:
Preheating the grill is essential for achieving that desirable charred exterior on the chicken. Whether you’re using a gas grill, charcoal grill, or a grill pan on your stovetop, preheat it over medium-high heat. If using a grill, ensure the grates are clean to prevent the chicken from sticking. Lightly oil the surface of the grill or grill pan with cooking oil to further minimize sticking. A hot grill will help to quickly sear the chicken, locking in its juices and creating a flavorful crust.
Step 5: Grill Chicken:
Once the grill is preheated and the skewers are assembled, season the chicken skewers with salt and pepper to taste. Place the skewers on the hot grill and cook for about 3–4 minutes per side. During this time, keep an eye on the chicken to prevent it from burning. You want the chicken to be lightly charred and almost cooked through. After the initial grilling, brush the skewers generously with the prepared tare sauce. The tare sauce will caramelize on the grill, creating a glossy and flavorful coating. Continue grilling for another 2–3 minutes per side, brushing with more sauce as needed. Ensure the internal temperature of the chicken reaches 165°F (74°C) to ensure it’s fully cooked and safe to eat. The constant basting with the tare sauce is what gives the Yakitori its signature sweet and savory flavor and appealing appearance.
Step 6: Serve:
Remove the grilled Chicken Yakitori skewers from the grill and place them on a serving platter. Garnish with toasted sesame seeds and chopped green onions for added flavor and visual appeal. Serve the Chicken Yakitori hot, alongside a bowl of steamed rice or a side of grilled vegetables. The combination of the tender, flavorful chicken and the sweet and savory sauce is incredibly satisfying.
COOKING Rating:
Easy to Moderate. While the recipe is straightforward, ensuring the chicken is cooked through without burning requires attention.
Serving Suggestions:
- Serve with steamed white rice or brown rice.
- Pair with a side of Japanese pickled vegetables (tsukemono).
- Include in a bento box for a complete Japanese meal.
- Serve as an appetizer at a barbecue or party.
- Accompany with a side of miso soup for a traditional Japanese experience.
- Offer with a selection of dipping sauces, such as sriracha mayo or a spicy chili oil.
Tips:
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- For a more intense flavor, marinate the chicken in the tare sauce for at least 30 minutes before assembling the skewers.
- Adjust the amount of brown sugar in the tare sauce to your liking, depending on your preferred level of sweetness.
- Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
- If you don’t have sake, you can substitute it with apple juice or dry sherry.
- For a smoky flavor, use a charcoal grill or add wood chips to your gas grill.
- Be careful not to overcook the chicken, as it can become dry.
Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Nutritional Information:
Note: Nutritional information is an estimate and can vary based on specific ingredients and portion sizes.
- Calories: Approximately 250-300 per serving
- Protein: 25-30g
- Sodium: 500-700mg
Conclusion
Chicken Yakitori is more than just a recipe; it’s an experience. It brings the flavors of Japan to your table with ease and simplicity. The balance of sweet, savory, and smoky notes makes it a dish that appeals to a wide range of palates. The joy of grilling the skewers and watching the sauce caramelize is a culinary adventure in itself. This recipe is perfect for experimenting with different ingredients and adjusting the flavors to suit your preferences. Whether you’re hosting a dinner party or looking for a quick and satisfying meal, Chicken Yakitori is a fantastic choice. So gather your ingredients, fire up the grill, and embark on a culinary journey to Japan with this delicious and authentic recipe.
5 Questions and Answers About This Recipe:
Q1: Can I use chicken breast instead of chicken thighs?
A: Yes, you can definitely use chicken breast instead of chicken thighs. However, keep in mind that chicken breast is leaner and tends to dry out more easily. To prevent this, make sure not to overcook it, and consider marinating it in the tare sauce for a longer period (at least 30 minutes) to help keep it moist. Also, cutting the chicken breast into slightly larger cubes can help retain more moisture during grilling.
Q2: What if I don’t have mirin? Is there a good substitute?
A: If you don’t have mirin, a good substitute is a mixture of sake (or dry sherry) and sugar. You can use 1 tablespoon of sake or dry sherry mixed with 1 teaspoon of sugar for every tablespoon of mirin. In this recipe, you would use ½ cup of sake or dry sherry mixed with 4 tablespoons of sugar. Another alternative is sweet white wine, but use it sparingly as it can be quite sweet.
Q3: Can I make the tare sauce in advance?
A: Absolutely! In fact, making the tare sauce in advance is a great idea because it allows the flavors to meld together even more. You can make the sauce up to a week in advance and store it in an airtight container in the refrigerator. When you’re ready to use it, simply reheat it gently on the stovetop or in the microwave. The sauce will thicken as it cools, so you may need to add a splash of water to thin it out if it becomes too thick.
Q4: What’s the best way to prevent the bamboo skewers from burning on the grill?
A: The best way to prevent bamboo skewers from burning is to soak them in water for at least 30 minutes before using them. This saturates the skewers with moisture, which helps them resist burning on the hot grill. Some people even recommend soaking them for a few hours. You can also wrap the exposed ends of the skewers in aluminum foil to further protect them from the heat.
Q5: Can I bake these in the oven instead of grilling them?
A: Yes, you can bake the Chicken Yakitori in the oven. Preheat your oven to 400°F (200°C). Place the assembled skewers on a baking sheet lined with parchment paper. Bake for about 15-20 minutes, flipping them halfway through, until the chicken is cooked through and the sauce is caramelized. For a more grilled-like finish, you can broil them for the last few minutes, but watch them closely to prevent burning. Basting them with tare sauce throughout the baking process will help achieve that signature glazed finish.
