Chicken yakitori recipe is an easy Japanese grilled dish served on skewers. The chicken is basted with a savory sweet Asian sauce as it cooks on the hot barbecue.
ingredient
- ⅔ cup soy sauce
- ½ cup water
- 2 tablespoons mirin rice wine
- 2 tablespoons rice vinegar
- ⅔ cup light brown sugar
- 1 teaspoon ginger, minced
- 1 clove garlic, minced
- 5 teaspoons cornstarch
- 2 pounds boneless, skinless, chicken thighs, cut into about 1 ¼” pieces
- 8 bamboo skewers, or metal skewers
- kosher salt, as needed for seasoing
- black pepper, as needed for seasoning
- 2 tablspoons vegetable oil
- 1 teaspoon sesame seeds
Directions
- Make the Sauce – In a medium saucepan, whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornstarch. Bring mixture to a boil over medium-high heat. Constantly whisk until the sauce is slightly thickened, about 1 minute.Transfer 1 cup of the sauce to a bowl to use for basting the chicken. Reserve the remaining sauce to serve with the chicken.
- Prepare the Chicken Skewers – If using wooden skewers, soak them in water for 30 minutes. Thread cut pieces of chicken on the skewers. Season with salt and pepper on both sides. Drizzle both sides of skewers with a small amount of oil to prevent sticking when cooking.
- Grill the Chicken – Preheat the grill over medium-high heat. Use a paper towel dipped in oil to clean and grease the grill grates.Once the grill is hot, add the skewers and cook for 4 minutes. Flip and baste the cooked side with the sauce. Cook for 4 minutes. Flip and baste with sauce, then cover and cook for 2 minutes. Flip again, baste, and cook for 2 minutes covered. Repeat flipping, basting, and covered cooking 2 additional times for a total of 16 minutes of cooking time.
- To Serve – Sprinkle the chicken yakitori skewers with sesame seeds and serve immediately with additional sauce.
Related Recipes
