Yakitori Chicken

Yakitori Chicken: Japanese grilled glazed chicken and scallion skewers

Yakitori is one of the oldest and most popular traditional Japanese dishes. It’s a casual dish, great for after work with a beer or for a laid back party. Bite-sized pieces of chicken, chicken parts, meat or vegetables are skewered and cooked over a charcoal grill or an open flame, and glazed with a sweet teriyaki sauce.

If you’re looking for a tasty festive recipe – something to throw on the grill and enjoy with family and friends, yakitori chicken is a great choice!

In Japan there are restaurants totally devoted to yakitori. At these ‘Yakitorias’ you’re likely to find a variety of skewered offerings, with yakitori chicken being the main attraction – not just the meat – all the parts of the chicken, from the tongue to the cartilage to the uterus.

Yakitori skewers are flavored with a tangy sauce called a ‘tare’ or salt ‘shio’. Condiments like sansho and 7 spice chili powder are traditional accompaniments for sprinkling on top.

For a deliciously authentic side dish, make Japanese potato salad.

Add another delicious yakitori dish to your menu with this top-rated Cooking Light recipe for Tsukune (Japanese chicken meatballs).

More Delicious Japanese Recipes

• TERIYAKI SALMON RICE BOWL WITH SPINACH AND AVOCADO
• SUKIYAKI: JAPANESE HOT POT WITH BEEF, TOFU, RICE NOODLES AND VEGETABLES

YAKITORI CHICKEN

★★★★★

5 from 1 reviews

Japanese-style grilled chicken and scallion kebabs

• Author: Panning The Globe
• Prep Time: 30 mins
• Cook Time: 10 mins
• Total Time: 40 mins
• Yield: 6-8
• Category: Main Course
• Cuisine: Japanese

Ingredients

• 8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more
• Sauce:
• 1 cup saki
• 1/2 cup mirin
• 2 garlic cloves, pressed
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon crushed red pepper flakes
• 3 tablespoons sugar
• 2 tablespoons dark soy sauce
• 1/2 cup (regular) soy sauce
• Chicken and Scallions
• 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces
• 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces
• Optional garnish:
• Ground sansho pepper
• Japanese 7 spice powder
• * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.

Instructions

1. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately
2. Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
3. Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
4. Serve yakitori with sansho and 7 spice to sprinkle on top.