Grilled Yakitori Chicken Skewers with Soy-Ginger Glaze
Delve into the heart of Japanese cuisine with these delicious Grilled Yakitori Chicken Skewers. Perfectly marinated chicken thighs are threaded with vibrant scallions and grilled to perfection, then brushed with a rich soy-ginger glaze for an irresistible flavor. This recipe is not only easy to follow but is also perfect for gatherings, making it a fantastic option for parties or casual dinners with family and friends. Serve with a sprinkle of sansho pepper and Japanese 7 spice for a finishing touch that elevates the dish to new heights.
8
Servings
200
Calories
12
Ingredients
Ingredients
sake
1 cup (none)
mirin
1/2 cup (none)
garlic cloves
2 (pressed)
fresh ginger
1 teaspoon (minced)
crushed red pepper flakes
1/2 teaspoon (none)
sugar
3 tablespoons (none)
dark soy sauce
2 tablespoons (none)
soy sauce
1/2 cup (none)
boneless skinless chicken thighs
2 lbs (cut into 3/4 inch cubes)
scallions
8 (cut into 3/4 inch pieces)
ground sansho pepper
1 dash (optional)
Japanese 7 spice powder (Shichimi Togarashi)
1 dash (optional)
Instructions
1
Start by cutting the boneless, skinless chicken thighs into 3/4 inch cubes and the scallions into 3/4 inch pieces. Preheat your grill to medium-high heat.
2
Prepare the skewers by alternately threading the chicken cubes and scallion pieces onto them. If using wooden skewers, soak them in water for 30 minutes to prevent burning.
3
To create the sauce, combine the sake, mirin, pressed garlic, minced ginger, crushed red pepper flakes, sugar, dark soy sauce, and regular soy sauce in a small saucepan. Heat the mixture over medium heat and bring to a simmer. Let it cook for 5-10 minutes until reduced by about one quarter, stirring occasionally.
4
Once the grill is hot, place the skewers on it. Grill the skewers for about 2 minutes without moving them. After 2 minutes, brush one side of the skewers with the sauce and turn them over. Brush the other side with sauce as well.
5
Continue to grill for an additional 5-8 minutes, brushing with the sauce every 2 minutes until the chicken is fully cooked and has a nice glaze.
6
For an extra flavor boost, serve the yakitori skewers with a sprinkle of ground sansho pepper and Japanese 7 spice powder on top.
Nutrition Information
5g
Fat
15g
Carbs
22.5g
Protein
375mg
Sodium
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Yakitori?
Grilled Yakitori consists of marinated chicken pieces and scallions skewered and grilled with a savory soy-ginger glaze.
What cut of chicken is best for yakitori skewers?
Boneless, skinless chicken thighs are recommended for this recipe because they remain juicy and flavorful when grilled.
How should I cut the chicken and scallions?
Both the chicken thighs and the scallions should be cut into 3/4 inch pieces for even cooking on the skewers.
How do I prevent wooden skewers from burning on the grill?
If you are using wooden skewers, soak them in water for at least 30 minutes before threading the ingredients.
What ingredients are in the soy-ginger glaze?
The glaze is made from sake, mirin, pressed garlic, minced ginger, crushed red pepper flakes, sugar, dark soy sauce, and regular soy sauce.
How long does the sauce need to simmer?
The sauce should simmer over medium heat for 5-10 minutes until it has reduced by approximately one quarter.
What grill temperature is required?
Preheat your grill to medium-high heat for the best results.
How do I start the grilling process?
Place the skewers on the hot grill and cook them for about 2 minutes without moving them before applying any glaze.
When should I apply the glaze to the chicken?
After the initial 2 minutes of grilling, brush one side with sauce, turn them over, and brush the other side.
How often should the skewers be brushed with sauce?
Continue brushing the skewers with the soy-ginger glaze every 2 minutes until the chicken is fully cooked.
What is the total grilling time for yakitori?
The total grilling time is typically between 7 to 10 minutes depending on the heat of your grill.
What are the recommended finishing spices?
For an authentic flavor, sprinkle the finished skewers with ground sansho pepper and Japanese 7 spice powder (Shichimi Togarashi).
How many servings does this recipe make?
This recipe is designed to yield 8 servings.
What is the calorie count per serving?
There are approximately 200 calories in each serving of these yakitori skewers.
How much protein is in each serving?
Each serving contains 22.5 grams of protein.
What is the fat content per serving?
There are 5 grams of fat per serving in this dish.
How many carbohydrates are in a serving?
There are 15 grams of carbohydrates per serving.
What is the sodium content of this recipe?
Each serving contains approximately 375mg of sodium.
How much sake is used in the sauce?
The recipe calls for 1 cup of sake for the glaze.
What is the role of mirin in this recipe?
Mirin adds a subtle sweetness and a beautiful glossy finish to the yakitori glaze.
How much garlic is needed?
The recipe uses 2 pressed garlic cloves.
How much fresh ginger is required?
You will need 1 teaspoon of minced fresh ginger.
Why does the recipe use two types of soy sauce?
It uses dark soy sauce for color and depth and regular soy sauce for the primary savory flavor.
How much sugar is added to the glaze?
The glaze includes 3 tablespoons of sugar to balance the saltiness of the soy sauce.
Is this recipe spicy?
It has a mild heat from 1/2 teaspoon of crushed red pepper flakes and the optional Shichimi Togarashi garnish.
How much chicken is required in total?
You will need 2 lbs of boneless, skinless chicken thighs.
How many scallions are needed?
The recipe uses 8 scallions to thread between the chicken pieces.
Can I serve this at a party?
Yes, these skewers are an excellent choice for parties, gatherings, or casual family dinners.
What is Shichimi Togarashi?
Shichimi Togarashi is a common Japanese spice blend also known as Japanese 7 spice powder.
What is the texture of the finished chicken?
The chicken should be fully cooked, tender, and coated in a sticky, rich glaze.