Best 7 Yakitori Skewered Japanese Chicken Recipes
**Yakitori: A Culinary Journey Through Japanese Skewered Chicken Delights**
In the realm of Japanese cuisine, yakitori stands as a shining beacon of culinary artistry. This beloved dish consists of succulent chicken pieces artfully skewered and grilled over glowing charcoal, resulting in a symphony of flavors that tantalize the senses. Yakitori transcends its humble origins as street food, gracing menus in upscale restaurants and homes alike. Its versatility extends to a myriad of recipes, each offering a unique interpretation of this timeless classic.
From the traditional tare-glazed chicken to creative variations featuring exotic marinades and glazes, yakitori embodies the essence of Japanese cooking: simplicity, elegance, and an unwavering commitment to fresh, high-quality ingredients. Whether you're a seasoned yakitori enthusiast or a curious newcomer, the recipes gathered here will guide you through the process of crafting this delectable dish in the comfort of your own kitchen.
**Savor the Succulence of Tare Yakitori:**
Embrace the classic yakitori experience with this time-honored recipe. Marinated in a savory blend of soy sauce, mirin, and sake, the chicken skewers are grilled to perfection, acquiring a beautiful glaze that caramelizes and enhances their inherent flavors.
**Indulge in Teriyaki Yakitori:**
Elevate your yakitori repertoire with the irresistible allure of teriyaki sauce. This sweet and tangy glaze, crafted from soy sauce, brown sugar, and mirin, coats the chicken skewers in a glossy sheen, infusing them with a symphony of flavors that will leave you craving more.
**Discover the Delights of Shio Yakitori:**
Experience the purity of yakitori in its simplest form with shio yakitori. Lightly seasoned with salt and pepper, these skewers allow the natural flavors of the chicken to shine through. Grilled to perfection, they offer a delightful balance of savory and umami flavors.
**Explore the Creative Frontiers of Yakitori:**
Unleash your culinary creativity and experiment with a variety of yakitori recipes that push the boundaries of traditional flavors. From yakitori with yuzu kosho mayonnaise to skewers glazed with a zesty ponzu sauce, these innovative recipes will tantalize your taste buds and leave you craving more.
Yakitori is more than just a dish; it's an embodiment of Japanese culinary heritage and a testament to the power of simple, yet exquisite ingredients. With the recipes provided in this article, you'll embark on a journey through the diverse and delectable world of yakitori, discovering the myriad ways in which this beloved dish can tantalize your taste buds and transport you to the heart of Japanese cuisine. So, fire up your grill, gather your ingredients, and prepare to experience the sheer joy of yakitori, a culinary treasure that will leave you yearning for more.
YAKITORI (JAPANESE CHICKEN SKEWERS)
Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.
Provided by Michael Ruhlman
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
- Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
- Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
- Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
- Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.
YAKITORI (JAPANESE SKEWERED CHICKEN)
Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.
Provided by Yumiko
Categories Main
Time 2h15m
Number Of Ingredients 13
Steps:
- Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).
Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g
YAKITORI (SKEWERED JAPANESE CHICKEN)
This is a common grilled/skewered chicken in Japan, but also officially is considered any type of skewered food in general. This is the recipe that I found in my "Weber's Charcoal Grilling - The Art of Cooking with Live Fire".
Provided by diner524
Categories Chicken Thigh & Leg
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
- In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
- In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
- Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.
CHICKEN HEART YAKITORI SKEWERS
Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.
Provided by Jet Tila
Time 40m
Yield 15 to 20 skewers
Number Of Ingredients 10
Steps:
- For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
- For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
- Put the skewers in one of tare basting sauces while you heat the grill.
- Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
- Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
- Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
CHICKEN YAKITORI
Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.
Provided by Sonoko Sakai
Yield Serves 4
Number Of Ingredients 15
Steps:
- Soak bamboo skewers in water for 20 minutes (or use metal skewers).
- While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
- Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
- Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
- Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
- Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.
YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)
Make and share this Yakitori ( Japanese Grilled Chicken Skewers) recipe from Food.com.
Provided by Pneuma
Categories Chicken Breast
Time 30m
Yield 25 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring yakitori sauce to a boil for 5 min then set aside.
- thread the chicken alternately with the green onions onto the skewers.
- grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
- baste the yakitori again and serve with left over sauce.
Tips:
- Choose high-quality chicken: Use boneless, skinless chicken thighs or breasts for the best results.
- Marinate the chicken: Marinating the chicken in a mixture of soy sauce, sake, mirin, and ginger adds flavor and helps tenderize the meat.
- Use wooden skewers: Wooden skewers are traditional and easy to use. Soak them in water for at least 30 minutes before using to prevent them from burning.
- Cook the chicken over high heat: Yakitori is traditionally cooked over charcoal, but you can also use a grill or a stovetop griddle. Cook the chicken over high heat until it is cooked through and slightly charred.
- Baste the chicken with sauce: Basting the chicken with a mixture of soy sauce, mirin, and sake during cooking adds flavor and prevents the chicken from drying out.
- Serve with dipping sauce: Yakitori is traditionally served with a dipping sauce made from soy sauce, mirin, and sake. You can also serve it with a simple lemon wedge or a sprinkle of salt.
Conclusion:
Yakitori is a delicious and easy-to-make Japanese dish that is perfect for a party or a weeknight meal. By following these tips and tricks, you can make yakitori at home that is just as good as the yakitori you find at your favorite Japanese restaurant. So what are you waiting for? Fire up your grill or stovetop and start cooking yakitori today!
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