Chicken Heart Yakitori Recipes

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YAKITORI CHICKEN



Yakitori Chicken image

Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 6

Number Of Ingredients 7

½ cup sake
½ cup soy sauce
1 tablespoon sugar
1 clove garlic, crushed
1 (2 inch) piece fresh ginger root, grated
1 pound skinless, boneless chicken breast meat - cubed
3 leeks, white part only, cut into 1/2 inch pieces

Steps:

  • In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
  • Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
  • Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 11.5 g, Cholesterol 43.9 mg, Fat 1.1 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 0.3 g, Sodium 1261 mg, Sugar 5.2 g

CHICKEN HEART YAKITORI



Chicken Heart Yakitori image

I really loved learning to make the sauce from chicken carcass. Hearts are usually a very cost effective item at the market. You can always use the broiler for this.

Provided by Ambervim

Categories     < 4 Hours

Time 1h15m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 lb chicken, hearts
2 chicken carcasses, cut into 6 to 8 pieces
1 cup sake (or white wine)
1 cup mirin (or sweet sherry or dry sherry & sugar)
1 cup soy sauce, depending on darkness
3 tablespoons sugar (or maple syrup for a twist)
fresh ground black pepper

Steps:

  • To make the sauce: Heat oven to 400 degrees. Spread the bones in a saute pan and roast until the bones are brown and the fond at the bottom of the pan is beginning to darken, about one hour.
  • Remove the pan from the oven and put on a stovetop. Deglaze the pan with about 1/3 of the sake, scraping up the browned bits until the bottom of the pan is clean. Then add in the rest of the sake, mirin, sugar, and soy sauce. Bring to a boil, then simmer until the sauce is thickened, about one hour. Season with black pepper. Leftover sauce will keep in the refrigerator indefinitely if reheated once a week.
  • To grill: skewer chicken hearts and set over a medium high flame.
  • When the chicken hearts are almost cooked through, about 2 minutes, baste with the sauce and grill again until sauce is dried, about 20 seconds.
  • Baste again and grill just until the sauce is starting to dry, about 10 seconds.
  • Sprinkle with sansho pepper if desired. Serve with wedges of lemon, salt, and mustard on the side.

Nutrition Facts : Calories 430.6, Fat 17.1, SaturatedFat 4.9, Cholesterol 85, Sodium 4465.6, Carbohydrate 20, Fiber 0.6, Sugar 11.6, Protein 29.2

CHICKEN YAKITORI



Chicken Yakitori image

Provided by Food Network

Categories     appetizer

Yield Serves 10

Number Of Ingredients 10

10 bamboo skewers
1/2 cup soy sauce
1/2 cup sake or dry sherry
2 teaspoons sugar
1 tablespoon peeled and grated fresh ginger
2 tablespoons snipped chives
2 pounds chicken breast fillets
12 scallions (shallots/spring onions), dark green tops removed
olive oil, for brushing
1/2 cup soy sauce, for dipping

Steps:

  • Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix.
  • Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour.
  • Preheat a stovetop grill pan, broiler (grill), or barbecue.
  • Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.
  • Serve hot with soy sauce for dipping.

CHICKEN YAKITORI



Chicken Yakitori image

I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup mirin (sweet rice wine)
1/2 cup sake
1/2 cup soy sauce
1 tablespoon sugar
2 large sweet red peppers, cut into 2-inch pieces
2 pounds boneless skinless chicken thighs, cut into 1-1/2-in. pieces
1 bunch green onions

Steps:

  • In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.

CHICKEN HEART YAKITORI SKEWERS



Chicken Heart Yakitori Skewers image

Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.

Provided by Jet Tila

Time 40m

Yield 15 to 20 skewers

Number Of Ingredients 10

3/4 cup sake
1 1/2 cups high-quality soy sauce, such as Kikkoman Smooth Aromatic
3/4 cup sugar
1 teaspoon Chinese chicken powder
3 scallions, trimmed and sliced into large pieces
One 3-inch piece fresh ginger, cut into large pieces
2 pounds chicken hearts, valves removed and hearts cut in half
2 bunches scallions, whites only, cut into 1 1/2-inch-wide pieces
1/2 cup each iodized salt and black pepper, combined in a shaker
Sansho and shichimi pepper, for garnish

Steps:

  • For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
  • For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
  • Put the skewers in one of tare basting sauces while you heat the grill.
  • Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
  • Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
  • Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.

CHICKEN YAKITORI



Chicken Yakitori image

Full of flavor, these succulent Japanese-style skewers are fantastic for barbecues. Serve as canapé-style nibbles, or with noodles as a main meal. Time does not include marinating.

Provided by English_Rose

Categories     Chicken Thigh & Leg

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 14

8 (4 1/2 ounce) boneless skinless chicken thighs, each cut into 4 pieces
3 red peppers, seeds removed, cut into 1in pieces
8 scallions, sliced into 1in pieces
2/3 cup teriyaki sauce
1 tablespoon honey
7 tablespoons soy sauce
4 tablespoons sake
3 tablespoons mirin
2 tablespoons honey
4 tablespoons olive oil
2 in piece ginger, finely grated
3 limes, finely grated zest only
1 scotch bonnet pepper, pierced with the tip of a knife
salt and pepper

Steps:

  • For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
  • For the marinade: mix all the ingredients together. Pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
  • In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
  • When ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. Mix together the teriyaki sauce and honey and brush a little over the skewers.
  • Light a barbecue or heat a griddle pan until smoking. Cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. Serve as canapé-style nibbles, or with noodles as a main meal.

Nutrition Facts : Calories 411.1, Fat 16.1, SaturatedFat 3, Cholesterol 142.3, Sodium 2601.4, Carbohydrate 25, Fiber 3, Sugar 17.5, Protein 39.2

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