Yakitori Grilled Chicken Skewers Recipes

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YAKITORI (JAPANESE SKEWERED CHICKEN)



Yakitori (Japanese Skewered Chicken) image

Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.

Provided by Yumiko

Categories     Main

Time 2h15m

Number Of Ingredients 13

15 bamboo skewers soaked in water for 30 minutes ((Note 1))
750g / 1.7lb skinless chicken thigh fillets (, cut into 2.5cm / 1" cubes (Note 2))
15 bamboo skewers soaked in water for 30 minutes ((Note 1))
450g / 1lb skinless chicken thigh fillets (, cut into 2.5cm / 1" cubes (note 2))
30 green onion pieces ((3cm / 1⅛" long, white and green firm parts only))
8 bamboo skewers soaked in water for 30 minutes ((Note 1))
4 small onions (, cut horizontally into 1.3-1.5cm / ½-⅝" thick (note 3))
10 bamboo skewers soaked in water for 30 minutes ((Note 1))
10 thick asparagus spears (, end trimmed (about 15cm / 6" long and 1.3-1.5cm / ½-⅝" in diameter, note 4))
40 thin streaky English bacon pieces ((7cm / 2¾" long, about 360g / 0.8lb, note 5))
185ml / 6.3fl oz soy sauce
185ml / 6.3fl oz mirin
2½ tbsp sugar

Steps:

  • Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).

Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)



Yakitori ( Japanese Grilled Chicken Skewers) image

Make and share this Yakitori ( Japanese Grilled Chicken Skewers) recipe from Food.com.

Provided by Pneuma

Categories     Chicken Breast

Time 30m

Yield 25 skewers, 4 serving(s)

Number Of Ingredients 7

1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes
6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin

Steps:

  • Bring yakitori sauce to a boil for 5 min then set aside.
  • thread the chicken alternately with the green onions onto the skewers.
  • grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
  • baste the yakitori again and serve with left over sauce.

YAKITORI (JAPANESE CHICKEN SKEWERS)



Yakitori (Japanese Chicken Skewers) image

Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.

Provided by Michael Ruhlman

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 8

3 cloves garlic
1-inch piece ginger
1/2 cup mirin
1/2 cup soy sauce
1 tablespoon honey
1 bunch scallions
4 chicken thighs, boneless and skinless
1 tablespoon miso

Steps:

  • Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
  • Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
  • Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
  • Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
  • Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

YAKITORI (GRILLED CHICKEN SKEWERS)



Yakitori (Grilled Chicken Skewers) image

Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.

Provided by Melissa Clark

Categories     quick, appetizer

Time 15m

Yield 6 appetizer servings

Number Of Ingredients 8

1 pound chicken livers, gizzards or boneless thigh meat
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
1/2 teaspoon grated fresh ginger
Scallions, thinly sliced, for garnish

Steps:

  • Cut chicken into one-inch pieces and place in a shallow dish.
  • In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
  • If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams

CHICKEN YAKITORI



Chicken Yakitori image

Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.

Provided by Sonoko Sakai

Yield Serves 4

Number Of Ingredients 15

½ cup sake
6 Tbsp. plus ½ tsp. mirin
2½ Tbsp. cane sugar
1 cup (480 ml) soy sauce or usukuchi shoyu (light-colored soy sauce)
2 lb. skin-on, boneless chicken thighs, cut into bite-size pieces
4 Tokyo negi onions, white parts only, or scallions, white and light green parts cut crosswise into 2" slices
½ cup olive oil or untoasted sesame oil
8 fresh shiitake mushrooms, stems trimmed
2 dozen shishito peppers, stems trimmed
12 fava beans (in the shell)
12 quail eggs, boiled for 2-3 minutes, shocked in cold water, and peeled
Shichimi togarashi
Sansho pepper
Yuzu kosho
Sea salt

Steps:

  • Soak bamboo skewers in water for 20 minutes (or use metal skewers).
  • While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
  • Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
  • Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
  • Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
  • Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.

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