Chicken Yakitori
Chicken Yakitori
Ingredients
For the Chicken
- 500 grams chicken thighs, skin on and deboned
For the Tare Sauce
- 1 ginger, thumb size, roughly 10-15g
- 2-3 garlic
- 1 spring onion, white part
- 60 ml soy sauce
- 60 ml mirin
- 60 ml sake
- 1 tablespoon sugar
- as needed wooden skewers, soaked in water for at least 30 minutes if using
Instructions
- 1
Cut the chicken thighs into roughly 2cm cubes. Place the chicken cubes into a bowl, keeping the skin on for maximum flavor.
⏱️ 5 min
- 2
Finely mince the thumb-sized piece of ginger. Finely mince the 2-3 cloves of garlic. Finely chop the white part of the 1 spring onion.
⏱️ 5 min
- 3
In a saucepan, combine the 60 ml of soy sauce, 60 ml of mirin, 60 ml of sake, and 1 tablespoon of sugar. Add the minced ginger, minced garlic, and chopped spring onion to the saucepan. Bring the mixture to a simmer over medium heat.
⏱️ 2 min
- 4
Let the tare sauce simmer for 5-10 minutes until it slightly thickens. Once thickened, remove from heat and let it cool completely. This is your 'Tare' sauce, the base of all good yakitori.
⏱️ 10 min
- 5
Pour the cooled tare sauce over the chicken cubes in the bowl. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to marinate.
⏱️ 3 min
- 6
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.
⏱️ 5 min
- 7
Prepare a hibachi grill (or any grill). Once the grill is hot, place the chicken skewers on the grill. Grill for 2-3 minutes per side. Continuously baste with leftover marinade to build up layers of flavor.
⏱️ 10 min
- 8
Continue grilling and basting until the chicken is cooked through and has a nice char. Remove the cooked yakitori from the grill and serve immediately.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Yakitori
For the Chicken
- 500 grams chicken thighs, skin on and deboned
For the Tare Sauce
- 1 ginger, thumb size, roughly 10-15g
- 2-3 garlic
- 1 spring onion, white part
- 60 ml soy sauce
- 60 ml mirin
- 60 ml sake
- 1 tablespoon sugar
- as needed wooden skewers, soaked in water for at least 30 minutes if using
Instructions
- 1
Cut the chicken thighs into roughly 2cm cubes. Place the chicken cubes into a bowl, keeping the skin on for maximum flavor.
⏱️ 5 min - 2
Finely mince the thumb-sized piece of ginger. Finely mince the 2-3 cloves of garlic. Finely chop the white part of the 1 spring onion.
⏱️ 5 min - 3
In a saucepan, combine the 60 ml of soy sauce, 60 ml of mirin, 60 ml of sake, and 1 tablespoon of sugar. Add the minced ginger, minced garlic, and chopped spring onion to the saucepan. Bring the mixture to a simmer over medium heat.
⏱️ 2 min - 4
Let the tare sauce simmer for 5-10 minutes until it slightly thickens. Once thickened, remove from heat and let it cool completely. This is your 'Tare' sauce, the base of all good yakitori.
⏱️ 10 min - 5
Pour the cooled tare sauce over the chicken cubes in the bowl. Mix well to ensure all chicken pieces are coated. Cover the bowl and refrigerate for at least 30 minutes, or preferably overnight, to marinate.
⏱️ 3 min - 6
If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Thread the marinated chicken pieces onto the skewers.
⏱️ 5 min - 7
Prepare a hibachi grill (or any grill). Once the grill is hot, place the chicken skewers on the grill. Grill for 2-3 minutes per side. Continuously baste with leftover marinade to build up layers of flavor.
⏱️ 10 min - 8
Continue grilling and basting until the chicken is cooked through and has a nice char. Remove the cooked yakitori from the grill and serve immediately.
⏱️ 5 min