Easy Japanese Chicken Yakitori Skewers: The Ultimate Yakitori Recipe
Introduction to Easy Japanese Chicken Yakitori Skewers
Yakitori is more than just a dish; it’s a delightful experience that brings the flavors of Japan right to your kitchen. Imagine tender pieces of chicken grilled to perfection, bathed in a sweet and savory sauce. With minimal effort, you can create a dish that’s perfect for a family dinner or a gathering with friends. This Easy Japanese Chicken Yakitori Skewers recipe is not only simple but also packed with flavor, making it a must-try for anyone who loves delicious food.
A Personal Story Behind My Easy Japanese Chicken Yakitori Skewers Journey
Growing up, my family often enjoyed Japanese cuisine, and one of my fondest memories is of visiting a local izakaya. The aroma of grilled chicken filled the air, and I was captivated by the sight of chefs expertly turning skewers over an open flame. This recipe is inspired by those memories, allowing me to recreate that experience at home. It’s a dish that brings back nostalgia and warmth, and I’m excited to share it with you!
What Makes This Easy Japanese Chicken Yakitori Skewers Recipe Special?
What sets this recipe apart is its simplicity and authenticity. The combination of soy sauce, mirin, and sake creates a rich marinade that infuses the chicken with flavor. Plus, the skewering technique not only makes for a beautiful presentation but also ensures even cooking. Whether you choose to broil or pan-fry, this dish is adaptable to your cooking preference. The addition of shichimi togarashi, while optional, adds a delightful kick that elevates the overall taste.
The Full Easy Japanese Chicken Yakitori Skewers Recipe
Ingredients
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
No alcoholic drinks allowed, please substitute with a non-alcoholic option. - ¼ cup water
- 2 tsp brown sugar
- 2 Tokyo negi (or 9 green onions)
- 1 lb boneless, skinless chicken thighs
- Neutral oil
- Shichimi togarashi (optional)
Instructions
- Soak 10–12 5-inch bamboo skewers in water for at least 10 minutes to prevent burning during grilling.
- Cut the white and light green parts of the Tokyo negi into 1¼-inch pieces and the green parts in half crosswise for easy skewering.
- In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, and the green part of the Tokyo negi. Bring to a boil, then reduce the heat and let it simmer until the mixture reduces by one-third. This allows the flavors to concentrate; let it cool afterward.
- Cut the chicken thighs into 1¼-inch squares, ensuring they’re uniform for even cooking.
- Skewer the chicken and Tokyo negi alternately onto the soaked skewers, spacing them evenly for the best grilling results.
- Broil the skewers for 6 minutes, then brush with the yakitori sauce. Flip the skewers, brush again, and broil for an additional 3–4 minutes to get the perfect char. Flip once more, baste, and broil for 1–2 minutes until the chicken is cooked through.
- Alternatively, pan-fry the skewers in a bit of neutral oil until browned, then add the reserved sauce and cook until the chicken is coated and the sauce thickens slightly.
- Serve the skewers with a sprinkle of shichimi togarashi for an extra flavor punch and enjoy this delicious dish with your loved ones!
Serving Suggestions and Variations for Easy Japanese Chicken Yakitori Skewers
These yakitori skewers are incredibly versatile! Serve them over a bed of steamed rice or alongside a fresh salad for a complete meal. You can also pair them with dipping sauces like ponzu for added flavor. For a twist, consider using different vegetables or proteins, such as bell peppers or tofu, to create a vegetarian option. Don’t hesitate to experiment with the marinade by adding garlic or ginger for a different taste.
Frequently Asked Questions About Easy Japanese Chicken Yakitori Skewers
Can I use chicken breast instead of thighs?
Yes, you can use chicken breast, but keep in mind that thighs are more flavorful and tend to stay juicier during cooking.
How long can I store leftovers?
Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to a month. Just reheat before serving!
Can I make this dish in advance?
Absolutely! You can marinate the chicken beforehand and skew it just before cooking to save time.
What if I can’t find Tokyo negi?
If you can’t find Tokyo negi, green onions are a great substitute and widely available. They will provide a similar flavor and texture.
Easy Japanese Chicken Yakitori Skewers
Equipment
- Bamboo skewers Soaked in water for 10 minutes before use.
- Saucepan For preparing the yakitori sauce.
- Broiler or frying pan For cooking the skewers.
Ingredients
Main Ingredients
- 0.5 cup soy sauce
- 0.5 cup mirin
- 0.25 cup sake No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.25 cup water
- 2 tsp brown sugar
- 2 pieces Tokyo negi (or green onions)
- 1 lb boneless, skinless chicken thighs
- 1 tbsp neutral oil
- 1 tbsp shichimi togarashi optional
Instructions
- Soak 10–12 5-inch bamboo skewers in water for at least 10 minutes.
- Cut the white and light green parts of the Tokyo negi into 1¼-inch pieces and the green parts in half crosswise.
- In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, and the green part of the Tokyo negi. Bring to a boil, then simmer until reduced by one-third. Let it cool.
- Cut the chicken thighs into 1¼-inch squares.
- Skewer the chicken and Tokyo negi alternately onto the soaked skewers.
- Broil the skewers for 6 minutes, then brush with the yakitori sauce. Flip, brush again, and broil for 3–4 minutes. Flip once more, baste, and broil for 1–2 minutes.
- Alternatively, pan-fry the skewers until browned, then add the sauce and cook until coated.
- Serve the skewers with shichimi togarashi and enjoy!