Grilled Yakitori Skewers with Savory Glaze
Experience the delightful flavors of Japan with these Grilled Yakitori Skewers, a cherished dish that symbolizes the art of grilling. This recipe features tender chunks of marinated chicken thighs, skillfully skewered and grilled to perfection, infusing them with a savory glaze of soy sauce, mirin, and lemon juice. Ideal for gatherings or a cozy family dinner, these mouthwatering skewers offer a delightful blend of sweet and umami flavors that are sure to impress. Pair them with steamed rice or a fresh salad for a complete meal. Dive into this easy-to-follow recipe and bring the taste of Japanese street food to your backyard!
N/A
Servings
287
Calories
10
Ingredients
Ingredients
chicken thighs
2 lbs (cut into 1 to 1-1/2-inch pieces, boneless or skinless)
vegetable oil
1 tablespoon (for marinating)
kosher salt
1 1/2 teaspoons (for seasoning)
fresh ground black pepper
1/4 teaspoon (for seasoning)
low sodium chicken broth
1/2 cup (for sauce)
soy sauce
3 tablespoons (for sauce)
mirin
3 tablespoons (for sauce)
fresh lemon juice
2 tablespoons (for sauce)
golden brown sugar
1 tablespoon (for sauce)
fresh ground black pepper
1/4 teaspoon (for sauce)
Instructions
1
Prepare the charcoal grill by filling a chimney starter to the top with charcoal and igniting it until lightly covered with ash. Spread the hot charcoal in a single layer across one half of the grill grate, and place the cooking grate on top. Close the lid and allow the temperature to rise to high heat (450°F to 550°F). If using a gas grill, preheat it on high for about 10-15 minutes until it reaches 500°F.
2
In a medium mixing bowl, combine the chicken pieces with vegetable oil, kosher salt, and fresh ground black pepper. Mix thoroughly to ensure the chicken is well coated. Skewer the chicken pieces through their centers onto soaked bamboo skewers, leaving some space between each piece to allow for even cooking. Cover and refrigerate the skewers until ready to grill, for no longer than 2 hours to maintain freshness.
3
For the sauce, combine the low sodium chicken broth, soy sauce, mirin, fresh lemon juice, golden brown sugar, and additional black pepper in a small saucepan. Bring this mixture to a boil over medium-high heat, then reduce to a simmer and cook for 5 minutes, stirring occasionally until the liquid reduces to about ½ to ¾ cup. Remove from heat.
4
Preheat the grilling grate by brushing it clean. Lay a strip of aluminum foil lengthwise over the unlit section of the grill to prevent the skewers from burning while cooking. Place the skewers over the hot side of the grill, resting the bare ends on the aluminum foil. Grill the chicken skewers with the lid closed for about 4 to 5 minutes or until they develop a lovely char, turning them halfway through to ensure even cooking.
5
After the initial grilling time, open the lid and baste the chicken skewers generously with the prepared sauce. Continue grilling for an additional 3 to 5 minutes, turning and basting intermittently to achieve a flavorful glaze and to ensure that the chicken reaches an internal temperature of 165°F. Once cooked, remove the skewers from the grill and serve warm, garnished with sesame seeds or scallions if desired.
Nutrition Information
12g
Fat
15g
Carbs
17g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Grilled Yakitori?
Grilled Yakitori is a traditional Japanese dish of skewered and grilled chicken, often glazed with a savory and sweet sauce.
What cut of chicken is best for this recipe?
This recipe uses 2 lbs of boneless or skinless chicken thighs cut into 1 to 1-1/2-inch pieces for maximum tenderness.
What are the main ingredients in the Yakitori glaze?
The savory glaze consists of low sodium chicken broth, soy sauce, mirin, fresh lemon juice, and golden brown sugar.
How should I prepare the grill?
Preheat a charcoal grill to high heat (450°F to 550°F) with coals on one side, or preheat a gas grill to 500°F.
How do I season the chicken before grilling?
Mix the chicken pieces with vegetable oil, 1 1/2 teaspoons of kosher salt, and 1/4 teaspoon of black pepper.
How long can I refrigerate the prepared skewers?
You can refrigerate the skewered chicken for up to 2 hours before grilling to maintain freshness.
Why should I use aluminum foil on the grill?
Placing a strip of foil over the unlit section of the grill prevents the bare ends of the wooden skewers from burning.
What is the initial cooking time for the skewers?
Grill the chicken for about 4 to 5 minutes with the lid closed until they develop a nice char.
When do I apply the glaze?
Baste the skewers generously after the initial 4 to 5 minutes of grilling, then continue cooking for another 3 to 5 minutes.
What is the safe internal temperature for the chicken?
The chicken is cooked through when it reaches an internal temperature of 165°F.
How many calories are in a serving?
Each serving contains approximately 287 calories.
What is the purpose of mirin in the sauce?
Mirin is a Japanese rice wine that adds a unique sweetness and depth of flavor (umami) to the glaze.
How much should the sauce be reduced?
Simmer the sauce until it reduces to approximately 1/2 to 3/4 cup of liquid.
Can I use a gas grill for this recipe?
Yes, a gas grill can be used; preheat it on high for 10-15 minutes until it reaches 500°F.
What size should the chicken pieces be?
Chicken thighs should be cut into 1 to 1-1/2-inch pieces for even cooking and easy skewering.
How many ingredients are in this recipe?
There are 10 total ingredients, including the chicken, seasonings, and glaze components.
What can I serve with Yakitori?
Yakitori pairs perfectly with steamed white rice or a fresh green salad for a complete meal.
Is this recipe high in protein?
Yes, each serving provides 17g of protein.
What are the fat and carbohydrate counts?
Each serving contains 12g of fat and 15g of carbohydrates.
How do I ensure even cooking?
Leave a small amount of space between each piece of chicken on the skewer to allow heat to circulate.
Should I use low sodium broth?
Yes, low sodium chicken broth is recommended to control the saltiness of the final glaze.
What does the lemon juice do for the glaze?
The lemon juice adds a hint of acidity that balances the sweetness of the brown sugar and mirin.
Do I need to turn the skewers during grilling?
Yes, turn the skewers halfway through the initial cooking and intermittently while basting for even charring.
What kind of sugar is used?
The recipe calls for 1 tablespoon of golden brown sugar.
Can I garnish the finished skewers?
Yes, you can garnish with sesame seeds or sliced scallions if desired.
How long should I preheat a charcoal grill?
Ignite a chimney starter until the charcoal is lightly covered with ash before spreading it in the grill.
Is this a good recipe for entertaining?
Absolutely, these skewers are a crowd-pleaser and offer a delightful Japanese street food experience.
Why use chicken thighs instead of breasts?
Thighs have a higher fat content, which keeps the meat juicy and tender under the high heat of the grill.
What kind of oil should I use?
Vegetable oil is recommended as it has a high smoke point suitable for grilling.
How do I prepare the bamboo skewers?
Ensure you use soaked bamboo skewers to prevent them from catching fire on the hot grill.