Japanese Grilled Chicken Skewers (Print)
Juicy chicken thighs threaded on skewers and glazed with a savory-sweet soy sauce mixture for an authentic Japanese dish.
# Ingredients:
01 -
1 lb boneless chicken thighs, cut into bite-sized pieces
→ Yakitori Sauce
02 -
60 ml soy sauce
03 -
60 ml mirin
04 -
30 ml sake
05 -
1 tbsp sugar
06 -
1 clove garlic, minced
07 -
1 tsp grated fresh ginger
→ For Assembly
08 -
Bamboo skewers, soaked in water for 30 minutes
09 -
Spring onions or scallions, chopped (for garnish)
# Directions:
01 -
In a small saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Set aside to cool.
02 -
Thread chicken pieces onto the pre-soaked bamboo skewers, ensuring even distribution.
03 -
Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 -
Grill the chicken skewers for 3-4 minutes per side, brushing with the prepared sauce during the last few minutes of cooking to create a caramelized glaze.
05 -
Continue turning and basting until chicken is fully cooked through and has a glossy appearance from the tare glaze.
06 -
Serve hot, garnished with chopped spring onions if desired.
# Notes:
01 -
Yakitori translates to 'grilled chicken' in Japanese and is traditionally cooked over charcoal for the best flavor.
02 -
For authentic results, use binchotan charcoal if available.
03 -
The tare sauce can be made ahead and stored in the refrigerator for up to two weeks.