Easy Japanese Yakitori Skewers Recipe: Grilled Chicken Dinner Idea

Name: Easy Japanese Yakitori Skewers Recipe: Grilled Chicken Dinner Idea
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: Japanese
Ingredients: 500 grams Boneless, Skinless Chicken Thighs (Cut into 1-inch (2.5 cm) pieces); 4 stalks Scallions (Green Onions) (Green parts, cut into 1-inch (2.5 cm) pieces); 1/2 cup Soy Sauce (For tare sauce); 1/2 cup Mirin (Japanese sweet rice wine, for tare sauce); 1/4 cup Sake (Japanese rice wine, for tare sauce (optional, can substitute with more mirin)); 2 tablespoons Sugar (For tare sauce); 10-12 pieces Bamboo Skewers (Soak in water for at least 30 minutes before use)

Learn how to make delicious Japanese Yakitori chicken skewers at home with this easy-to-follow recipe. Perfect for grilling and satisfying your cravings for authentic Japanese street food. This video guides you through preparing tender chicken pieces on skewers, seasoned and grilled to perfection for a delightful dinner.

#Yakitori

#Japanese Food

#Chicken Skewers

#Grilling

#Dinner Idea

#Street Food

#Easy Recipe

Delicious Yakitori Skewers on a Plate

Recipe Information

15m

Prep Time

10m

Cook Time

25m

Total Time

Servings

Easy

Japanese

English

Nutrition (per serving)

380

Calories

35g

Protein

15g

Carbs

20g

Fat

Yakitori Grilling on Charcoal

Ingredients

Boneless, Skinless Chicken Thighs
(Cut into 1-inch (2.5 cm) pieces)
500 grams
Scallions (Green Onions)
(Green parts, cut into 1-inch (2.5 cm) pieces)
4 stalks

Soy Sauce
(For tare sauce)
1 cup
Mirin
(Japanese sweet rice wine, for tare sauce)
1 cup
Sake
(Japanese rice wine, for tare sauce (optional, can substitute with more mirin))
1 cup
Sugar
(For tare sauce)
2 tablespoons
Bamboo Skewers
(Soak in water for at least 30 minutes before use)
10 pieces

Servings: 4

💡 Tip: Check off ingredients as you add them to keep track of your progress!

Chicken and Scallion Skewers Ready for Grill

Instructions

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1
Cut chicken thighs into 1-inch (2.5 cm) pieces and soak bamboo skewers in water.
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Cut chicken thighs into 1-inch (2.5 cm) pieces and soak bamboo skewers in water.
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Soaking skewers prevents them from burning on the grill.
2
In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Set aside some sauce for basting.
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In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat and cook until slightly thickened, about 5 minutes. Set aside some sauce for basting.
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The tare sauce is the heart of yakitori, adjust sweetness to your preference.

3
Thread chicken pieces and scallion pieces alternately onto the soaked bamboo skewers.
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Thread chicken pieces and scallion pieces alternately onto the soaked bamboo skewers.
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Don't pack the ingredients too tightly to ensure even cooking.
4
Preheat your grill to medium-high heat. Place the yakitori skewers on the grill. Grill for 3-4 minutes per side, turning occasionally.
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Preheat your grill to medium-high heat. Place the yakitori skewers on the grill. Grill for 3-4 minutes per side, turning occasionally.
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For best results, use a charcoal grill for a smoky flavor.
5
During the last few minutes of grilling, generously baste the yakitori with the reserved tare sauce. Continue grilling until the chicken is cooked through and caramelized. Serve immediately.
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During the last few minutes of grilling, generously baste the yakitori with the reserved tare sauce. Continue grilling until the chicken is cooked through and caramelized. Serve immediately.
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Garnish with a sprinkle of shichimi togarashi for extra flavor.