Description
A simple and flavorful Japanese Chicken Yakitori recipe featuring grilled chicken skewers marinated in a savory-sweet sauce.
Ingredients
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or 1 tsp ginger powder
- 1 tsp ground black pepper
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tbsp red wine or mirin (Japanese rice wine)
- 1/4 cup + 2 tbsp brown sugar
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch (for thickening)
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak the wooden skewers in water for 10–20 minutes to prevent burning during grilling.
- In a bowl, mix together soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves. Do not add cornstarch yet.
- Trim excess fat or cartilage from the chicken, lightly pound pieces to tenderize, then cut into 1–2 inch chunks.
- In a large bowl, combine minced garlic, ginger, ground black pepper with 1/4 cup of the prepared sauce. Toss chicken pieces in this marinade and coat evenly. Marinate for at least 10 minutes (longer for deeper flavor).
- Pour the remaining sauce into a saucepan and bring to boil over medium heat. Mix cornstarch with 2 tbsp sauce to make slurry, then stir into boiling sauce and cook until thickened. Remove from heat and cool slightly.
- Thread marinated chicken pieces onto skewers. Grill or broil over medium-high heat for 8–12 minutes, turning occasionally and basting with the thickened sauce until chicken is caramelized and cooked through (internal temperature 165°F/74°C).
Notes
- Use fresh quality chicken and soy sauce for best flavor.
- Soak skewers well to prevent burning.
- Marinate longer if possible.
- Maintain medium-high heat to avoid burning while ensuring even cooking.
- Baste regularly to keep chicken moist and flavorful.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese