Classic Chicken Yakitori
Recipe Introduction: Get Your Skewer On!
Fancy a taste of Japan, but can't hop on a plane? Honestly, who can these days? Then let's talk Yakitori .
It's basically the Japanese version of chicken skewers, but oh-so-much better than your average barbecue fare. The chicken is marinated in a sweet and savory glaze.
Trust me, you'll be hooked.
What Makes This Yakitori Recipe So Special?
Yakitori originates from Japan, and it’s a popular street food. Think Izakaya menu ideas brought to your own backyard. It's straightforward, but the combination of soy, mirin, and sake creates a deep umami flavor that's irresistible.
Plus, our version only takes an hour, including marinating time. This recipe makes about four servings, or 3-4 skewers per person.
Why You Need This Teriyaki Chicken Skewers Oven Recipe in Your Life
Beyond tasting amazing, grilled chicken thigh recipes are actually pretty good for you. Chicken is a great source of lean protein, keeping you full and satisfied.
These Asian Chicken Skewers With Honey Garlic Sauce ? Perfect for a casual summer BBQ or a cozy night in.
I like to serve them with fluffy rice and edamame, proper restaurant style, innit?
look into Into Flavor: The Chicken Skewers Marinade Deconstructed
I remember the first time I tried making Yakitori . I under marinated the chicken, and it was like chewing on rubber! You need at least 30 minutes to let the flavors penetrate.
Now I'm getting the hang of creating these tasty Japanese grill recipes , using a tasty Tare sauce recipe . Don't skip this step.
Trust your Auntie.
Now you are probably wondering about the ingredients, keep reading, mate!
Ingredients & Equipment: Your Yakitori Arsenal
Right, so you fancy making some proper Yakitori ? Ace! Let's sort out what you'll need. Don't worry, it's not rocket science.
You don't need fancy gear for the best Yakitori Recipe .
Main Ingredients Rundown
Alright, gather your supplies. This Teriyaki Chicken Skewers Oven recipe is so simple to prep.
Chicken thighs: 1.5 lbs ( 680g ). Get boneless and skinless ones. Fresh is best. Look for plump, pink thighs with no bruising.
Neutral oil: 1 tablespoon (vegetable or canola work fine).
Black pepper: 1/4 teaspoon . Freshly ground is always better, innit?
Salt: Just a pinch, mate.
Soy sauce: 1/2 cup ( 120ml ). Kikkoman is a safe bet.
Mirin: 1/4 cup ( 60ml ). Sweet rice wine, this is.
Sake: 1/4 cup ( 60ml ). Dry sherry works if you're skint.
Granulated sugar: 2 tablespoons .
Garlic: 1 clove , minced.
Seasoning Secrets for Bangin' Asian Chicken Skewers With Honey Garlic Sauce Taste
This is where the magic happens. The Chicken skewers marinade makes all the difference. I swear.
Soy sauce, mirin, sake, sugar, and garlic that's your base. This is also your secret for amazing Japanese Chicken Skewers With Vegetables .
You can’t have proper tare without this base. Don't be shy with the garlic!
For a bit of zing , try adding a tiny pinch of red pepper flakes to the glaze. It's amazing how tasty this Grilled chicken thigh recipes can be.
Missing mirin? A dash of dry sherry and a little sugar will do the trick!
Essential Equipment
No need for a fancy kitchen.
- Grill: Gas or charcoal. A grill pan works too!
- Skewers: Metal or wooden. Soak wooden ones for 30 minutes before using. Prevents burning, see?
- Mixing bowls: For marinating.
- Small saucepan: For the tare sauce ( Tare sauce recipe ).
- Pastry brush: Optional, for glazing.
Honestly, a good Japanese grill recipes only need a few basic things. You may find something new on the Izakaya menu ideas and want to try that.
Right, now you've got everything. Let's get cooking with this Japanese street food .
Classic Chicken Yakitori: Bringing the Izakaya to Your Backyard
Honestly, who doesn't love Yakitori ? Those perfectly charred Japanese chicken skewers with vegetables , slathered in a sweet and savory sauce.
.. It's basically the ultimate Japanese street food . I remember the first time I tried proper Yakitori from a little stall in Kyoto.
Absolute game changer! It's now a part of my Izakaya menu ideas
This Yakitori Recipe focuses on grilled chicken thigh recipes . We are going for that authentic flavor, but it is easier than you think.
Forget complicated methods, we're keeping it real and achievable.
Prep Steps: Setting the Stage for Skewered Success
- Essential Mise en Place : Get everything chopped and measured. No rushing around like a headless chicken later. Cube your 1.5 lbs of boneless, skinless chicken thighs into 1 inch (2.5cm) pieces. Mince one clove of garlic. Measure out 1/2 cup of soy sauce , 1/4 cup of mirin , 1/4 cup of sake and 2 tablespoons of sugar . Ready? Let's go!
- Time Saving Organization : Soak your wooden skewers. At least 30 minutes they need in water, or they'll burst into flames on the grill. No one wants smoky Teriyaki Chicken Skewers Oven
- Safety First : Sanitize your surfaces after handling raw chicken. Common sense, innit?
step-by-step: From Cubes to Culinary Masterpiece
- Season the Chicken : Toss the chicken cubes with 1 tablespoon of neutral oil , 1/4 teaspoon of black pepper and a pinch of salt.
- Make the Tare (Glaze) : Combine soy sauce, mirin, sake, sugar, and minced garlic in a small saucepan.
- Simmer that Sauce : Bring the tare to a simmer over medium heat. Stir until sugar is dissolved. Simmer for 5- 7 minutes , until slightly thickened.
- Marinate Away : Pop the chicken and marinade into a bowl, making sure a generous coating, then into the fridge for at least 30 minutes or up to 4 hours.
- Skewer Time : Thread the chicken onto skewers, leaving a little space between each piece.
- Grill to Perfection : Preheat your grill to medium high heat. Cook skewers for 3- 4 minutes per side, until cooked through.
- Glaze and Grill Again : During the last few minutes, brush generously with the tare . Turn frequently to avoid burning.
Pro Tips: Level Up Your Yakitori Game
- Tare Sauce Recipe : Simmering the sauce is key! It thickens and intensifies the flavour. Don't skip this step.
- Don't Overcook : Aim for an internal temperature of 165° F ( 74° C) . Nobody wants dry chicken.
- Asian Chicken Skewers With Honey Garlic Sauce you can add a dash of honey to the tare for a sweeter glaze!
Honestly, making Yakitori at home is easier than ordering in. Plus, it's a guaranteed crowd pleaser! Get grilling, my friend!
Recipe Notes for Your Perfect Yakitori Recipe
Right then, before you dive into making these Teriyaki Chicken Skewers Oven or on the grill, let's chew over a few essential bits.
I've learned these tips the hard way. Honestly, sometimes the best lessons come from nearly setting fire to the kitchen.
You know? So, learn from my mistakes!
Plating Power and Serving Suggestions
Fancy schmancy plating isn't really my thing. However, a simple scattering of sesame seeds over your freshly grilled Yakitori looks ace.
I love serving my Asian Chicken Skewers With Honey Garlic Sauce beside a mound of fluffy steamed rice. The rice soaks up all that delicious tare sauce recipe , oh my gosh! Edamame is also a winner, because who can resist those little salty beans? I love how that all ties into Izakaya menu ideas .
A crisp Japanese beer (Asahi is my go-to) really complements the Japanese Chicken Skewers With Vegetables .
Storage Like a Pro
Got leftovers? Lucky you! These Japanese street food style Grilled chicken thigh recipes are great the next day. Pop your Yakitori Chicken in the fridge in an airtight container.
They will last about 3 days. You can reheat them in the microwave, but honestly, they're best enjoyed cold. I've never tried freezing them, because they never last long enough.
However, I reckon they'd be okay if you wrapped them really well, but expect the texture to change a bit.
When you reheat them in the oven, place them at 350 degrees F (175 degrees C) until they are hot.
Tweaks and Twists: Variations on the Chicken skewers marinade
Want to mix it up a bit? Easy peasy. For a low-carb version, skip the sugar in the tare recipe .
Instead, use a sugar substitute. You could also add some sliced spring onions (scallions) between the chicken pieces on your skewers.
You get that whole Negimaki (Scallion Wrapped) vibe. During summer, I love using cherry tomatoes and courgette chunks on the skewers for a seasonal touch.
Nutrition Nuggets
Alright, let's get real. This isn't health food. But it's balanced. You're getting protein from the chicken, plus sodium from the soy sauce.
The small amount of sugar is fine. If you are worried about calories, this Yakitori Recipe is good because it is grilled and not fried.
Plus, the taste is absolutely banging, which is good for the soul. Each serving is around 350 calories, has 35g of protein, 15g of fat, 10g of carbs, and 800mg of sodium.
So, go on, give this a whirl. Don't be scared to have a bit of fun with it!
Frequently Asked Questions
What exactly is Yakitori, and is it difficult to make at home?
Yakitori is a Japanese dish of grilled, skewered chicken, typically seasoned with a sweet and savory glaze called tare. While it might seem intimidating, making Yakitori at home is easier than you think!
Our recipe is designed for home cooks and breaks down the process into manageable steps, like learning to drive in a carpark - you'll get the hang of it!
Can I use different cuts of chicken for Yakitori, or is it strictly chicken thigh?
While chicken thigh (momo) is the most traditional and flavorful choice due to its higher fat content, you can definitely experiment! Chicken breast will work, but be careful not to overcook it, as it can dry out quicker than a politician's promise.
You can also try chicken tenderloins or even chicken skin for a crispy treat.
My skewers keep burning on the grill! What am I doing wrong with my Yakitori?
Burning skewers are a common problem, especially with wooden ones. The key is to soak wooden skewers in water for at least 30 minutes before grilling, or use metal skewers. Also, make sure your grill isn't too hot medium high heat is ideal.
Finally, watch the Yakitori closely and turn them frequently to prevent any one side from getting too charred.
How long does the Yakitori marinade need to sit, and can I make it in advance?
Ideally, marinate the chicken for at least 30 minutes to allow the flavors to penetrate, and you can leave it for up to 4 hours in the fridge. The tare (glaze) can be made a day or two in advance and stored in an airtight container in the refrigerator.
Just give it a gentle warm-up before using to loosen it up; it will keep for up to a week.
Is there a vegetarian version of Yakitori I can try?
Absolutely! You can easily adapt the recipe to make delicious vegetarian Yakitori. Try using firm tofu, shiitake mushrooms, bell peppers, or cherry tomatoes. Just remember that vegetables usually cook faster than chicken, so adjust the grilling time accordingly. The same tare glaze works beautifully with veggies!
How should I store leftover cooked Yakitori, and how long will it last?
Leftover cooked Yakitori can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, it's best to gently warm it in a skillet or oven to prevent it from drying out. Avoid microwaving if possible, as it can make the chicken rubbery and nobody wants that, do they?
Classic Chicken Yakitori
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 |
|---|---|
| Fat | 15g |
| Fiber | 0g |
