Authentic Yakitori: Japanese Grilled Chicken Skewers
Yakitori is a quintessential Japanese dish that showcases the art of grilling marinated chicken skewers over an open flame, infusing them with a distinct smoky flavor. This particular recipe celebrates the rich taste of tender boneless chicken thighs, perfectly complemented by caramelized green onions for an added sweetness. While traditionally skewered and grilled over charcoal, a gas grill or stovetop grill can be used for convenience. The sweet and savory marinade, made from mirin, soy sauce, and sugar, gives the meat a glossy glaze and a depth of flavor that is truly irresistible. Whether enjoyed at a lively izakaya, a summer barbecue, or as a cozy weeknight meal, Yakitori offers a delightful bite of Japanese culinary tradition. The addition of garlic provides a subtle richness, enhancing the overall experience. Adjust the type of chicken parts used to suit your preference, making this a versatile dish that can cater to various tastes.
N/A
Servings
181
Calories
7
Ingredients
Ingredients
Mirin
1 1/2 cups (none)
Soy Sauce
3/4 cup (none)
Sugar
4 tablespoons (none)
Garlic
1 clove (pressed (optional))
Boneless Chicken Thighs
1 lb (cut into bite-sized pieces)
Green Onion
1-2 (chopped into inch-long pieces (optional))
Bamboo Skewers
8 (soaked in water for at least 30 minutes before use)
Instructions
1
In a roomy saucepan, combine the mirin, soy sauce, sugar, and pressed garlic (if using). Place over medium heat and bring to a simmer, stirring occasionally. Allow the mixture to cook until it has reduced by half, concentrating the flavors. This should take about 10-15 minutes. Be vigilant, as the sauce can boil over.
2
Once the sauce has thickened slightly, remove it from the heat and let it cool down while you prepare the chicken.
3
Take the boneless chicken thighs and cut them into bite-sized pieces, ensuring to keep the skin on for maximum flavor and juiciness.
4
If using green onions, chop them into one-inch long pieces.
5
Thread the chicken pieces onto the bamboo skewers, alternating with pieces of green onion if desired. Aim for about 4-5 pieces of chicken and 1-2 pieces of green onion per skewer.
6
Preheat your grill to medium-high heat. Place the chicken skewers on the grill grates and begin cooking them, turning occasionally to ensure they cook evenly.
7
As the chicken starts to change color, brush the skewers generously with the prepared sauce. Grill the skewers for about 3-5 minutes, then brush again. Repeat this process for a total of 3 applications of sauce, ensuring that the chicken is fully cooked through and glistening with sauce.
8
Once cooked, remove the skewers from the grill and allow them to rest for a couple of minutes before serving. Enjoy your authentic Yakitori with a sprinkle of sesame seeds or a side of dipping sauce if desired.
Nutrition Information
7g
Fat
16g
Carbs
15g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Authentic Yakitori?
Yakitori is a traditional Japanese dish consisting of chicken pieces skewered on bamboo sticks and grilled over charcoal, often glazed with a sweet and savory sauce called tare.
What kind of chicken is best for Yakitori?
Boneless chicken thighs are ideal for Yakitori because they are tender, flavorful, and remain juicy when grilled at high temperatures.
Should I leave the skin on the chicken?
Yes, keeping the skin on the chicken provides maximum flavor and helps keep the meat succulent during the grilling process.
How do I make the Yakitori sauce (tare)?
The sauce is made by combining mirin, soy sauce, sugar, and optional garlic in a saucepan and simmering it until the volume is reduced by half.
How long does it take to prepare the sauce?
It typically takes about 10-15 minutes over medium heat for the sauce to thicken and concentrate its flavors.
What is the role of Mirin in this recipe?
Mirin adds a subtle sweetness and a beautiful glossy glaze to the chicken skewers.
Can I use chicken breasts instead of thighs?
You can use chicken breasts, but be careful not to overcook them as they dry out faster than thighs.
Why do I need to soak bamboo skewers?
Soaking bamboo skewers in water for at least 30 minutes prevents them from burning or catching fire on the grill.
How do I prepare the green onions?
Chop the green onions into one-inch pieces to be threaded between the chicken chunks on the skewers.
How many pieces of chicken go on each skewer?
Aim for about 4-5 pieces of chicken and 1-2 pieces of green onion per skewer for an even cook.
What temperature should the grill be?
Preheat your grill to medium-high heat to ensure the chicken cooks through while the sauce caramelizes.
When should I apply the sauce to the chicken?
Apply the sauce once the chicken starts to change color, brushing it generously several times during the final stages of grilling.
How many times should I brush the skewers with sauce?
This recipe recommends three applications of sauce to ensure a thick, glistening glaze.
Can I make Yakitori on a stovetop?
Yes, while charcoal is traditional, you can use a stovetop grill pan or a gas grill for convenience.
Is garlic a necessary ingredient for the sauce?
Garlic is optional, but it adds a subtle richness and depth of flavor to the Yakitori glaze.
How many calories are in one serving of this Yakitori?
Each serving contains approximately 181 calories.
What is the protein content of these skewers?
There are 15 grams of protein per serving in this recipe.
What is the best way to cut the chicken?
Cut the chicken into uniform, bite-sized pieces so they cook evenly on the skewers.
Can I add other vegetables to the skewers?
While green onions are classic, you can customize your skewers with other vegetables or different parts of the chicken.
How long should the chicken rest after grilling?
Allow the skewers to rest for a couple of minutes before serving to let the juices redistribute.
What can I serve with Yakitori?
Yakitori is often served with a sprinkle of sesame seeds, a side of dipping sauce, or as part of a larger Japanese meal with rice.
What is an Izakaya?
An Izakaya is a type of informal Japanese bar that serves alcoholic drinks and snacks, where Yakitori is a staple menu item.
How do I know if the sauce is thick enough?
The sauce is ready when it has reduced by half and coats the back of a spoon.
Can the sauce boil over?
Yes, you should be vigilant while simmering the sauce as the sugar and mirin mixture can boil over easily.
Is this recipe high in fat?
This recipe contains 7g of fat per serving, most of which comes from the flavorful chicken thighs.
Can I make the sauce in advance?
Yes, you can prepare the sauce ahead of time and store it in the refrigerator until you are ready to grill.
What should I do if my sauce is too thin?
Continue to simmer it over medium heat for a few more minutes until it reaches a syrupy consistency.
Is Yakitori traditionally served as a main dish?
It can be a main dish, but it is very popular as an appetizer or a street food snack.
What is the total carbohydrate count?
There are 16 grams of carbohydrates per serving, primarily from the sugar and mirin in the glaze.
Why is charcoal grilling preferred for Yakitori?
Charcoal infuses the meat with a distinct smoky flavor that is central to the authentic Yakitori experience.