Best Chicken Yakitori Recipes

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YAKITORI CHICKEN



Yakitori Chicken image

Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal.

Provided by dakota kelly

Categories     World Cuisine Recipes     Asian     Japanese

Time 45m

Yield 6

Number Of Ingredients 7

½ cup sake
½ cup soy sauce
1 tablespoon sugar
1 clove garlic, crushed
1 (2 inch) piece fresh ginger root, grated
1 pound skinless, boneless chicken breast meat - cubed
3 leeks, white part only, cut into 1/2 inch pieces

Steps:

  • In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
  • Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
  • Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

Nutrition Facts : Calories 158.6 calories, Carbohydrate 11.5 g, Cholesterol 43.9 mg, Fat 1.1 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 0.3 g, Sodium 1261 mg, Sugar 5.2 g

YAKITORI (JAPANESE CHICKEN SKEWERS)



Yakitori (Japanese Chicken Skewers) image

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

3 cloves garlic
1-inch piece ginger
1/2 cup mirin
1/2 cup soy sauce
1 tablespoon honey
1 bunch scallions
4 chicken thighs, boneless and skinless
1 tablespoon miso

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 CHICKEN



Yakitori chicken image

Enjoy this deliciously sticky chicken made with a sauce of soy, mirin, sake and sugar as part of an easy Japanese banquet. Serve on bamboo skewers

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 7

100ml soy sauce
100ml mirin
50ml sake
2 tbsp caster sugar
500g boneless and skinless chicken thighs, chopped into 3cm chunks
4 spring onions , each cut into three
4 flat teppo gushi bamboo skewers (available from amazon.co.uk)

Steps:

  • Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
  • Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
  • Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.

Nutrition Facts : Calories 265 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Protein 27 grams protein, Sodium 3.7 milligram of sodium

CHICKEN YAKITORI



Chicken Yakitori image

Provided by Bobby Flay

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 15

1/4 cup pureed daikon radish
1/3 cup mirin
1/3 cup sake
2 tablespoons canola oil
2 tablespoons low-sodium soy sauce
Few dashes hot sauce, such as Tabasco, plus more for serving
2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 tablespoons canola oil
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons lime juice
2 teaspoons sugar
8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
8 ounces mizuna

Steps:

  • Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
  • Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
  • Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
  • Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
  • Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
  • Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.

YAKITORI CHICKEN WITH GINGER, GARLIC AND SOY SAUCE



Yakitori Chicken With Ginger, Garlic and Soy Sauce image

Provided by Melissa Clark

Categories     quick, appetizer

Time 15m

Yield 6 appetizer servings

Number Of Ingredients 8

1 pound chicken livers, gizzards or boneless thigh meat
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
1/2 teaspoon grated fresh ginger
Scallions, thinly sliced, for garnish

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

EASY CHICKEN YAKITORI



Easy Chicken Yakitori image

Chicken yakitori is an easy Japanese dish to make at home. Serve with white rice and sake for an easy but special meal!

Provided by ChefJackie

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 8

10 wooden skewers
4 skinless, boneless chicken thighs, cut into 1-inch cubes
4 scallions, sliced into 1-inch pieces
½ cup sake
½ cup soy sauce
3 tablespoons mirin
2 tablespoons white sugar
1 teaspoon vegetable oil, or to taste

Steps:

  • Soak 10 wooden skewers in cold water for 15 minutes.
  • Thread chicken pieces onto the soaked skewers, alternating with scallions.
  • Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
  • Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 14.8 g, Cholesterol 70.3 mg, Fat 9.2 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 2.4 g, Sodium 1871.4 mg, Sugar 12.1 g

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)



Yakitori ( Japanese Grilled Chicken Skewers) image

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

1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes
6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin

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.

CHICKEN YAKITORI AND RICE



Chicken Yakitori and Rice image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 18

2 cups chicken stock
1 cup white rice
Salt
About 3 tablespoons neutral oil
About 1/2 cup dark soy or tamari
1/4 cup mirin
1/4 cup sake
2 tablespoons pourable light brown or brown sugar
4 large cloves of peeled garlic
1-inch ginger root
2 pounds of boneless, skinless chicken thighs
1 bunch large scallions, trimmed
Green Beans with Tofu and Sesame Sauce, recipe follows
1 pound trimmed green beans (two 8-ounce packages or trim 1 pound fresh green beans the day you shop)
4 tablespoons toasted sesame seeds
About 1 tablespoon soy sauce (dark soy sauce or tamari) for salty green beans or mirin or sake for sweet mild green beans
1 round teaspoon sugar or fine sugar
4 ounces firm tofu

Steps:

  • For the chicken yakitori and rice: Soak skewers in water.
  • Gather ingredients.
  • Place 2 cups chicken stock or broth in a saucepot, bring to boil, then add white rice and a pinch of salt. Cover and reduce heat to low, then cook 15 to 18 minutes to just tender. Fluff and leave pot covered.
  • Heat a large cast-iron pan or large nonstick pan over medium-high to high heat with oil, 3 turns of the pan. Meanwhile, to a small pot add soy sauce or tamari, mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
  • Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
  • Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
  • Serve skewers on or next to white rice with Green Beans alongside.
  • Gather ingredients.
  • Bring a couple of inches of water to a boil in deep skillet. Cut green beans into thirds.
  • Place toasted sesame in bowl of mortar and pestle. Add soy or mirin or sake and sugar. Grind into paste (but some whole sesame seeds are fine), 2 minutes.
  • Cook green beans in boiling water about 4 minutes to tender-crisp (add salt to water if you're not using soy). Drain in strainer and run under cool water 1 minute; drain off excess water by leaving in strainer a few minutes.
  • Crumble about 4 ounces of the tofu with fingertips. Toss beans with sesame and tofu and serve.

CHICKEN YAKITORI



Chicken Yakitori image

I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup mirin (sweet rice wine)
1/2 cup sake
1/2 cup soy sauce
1 tablespoon sugar
2 large sweet red peppers, cut into 2-inch pieces
2 pounds boneless skinless chicken thighs, cut into 1-1/2-in. pieces
1 bunch green onions

Steps:

  • In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.

CHICKEN YAKITORI RICE BOWLS



Chicken Yakitori Rice Bowls image

Provided by Andrew Zimmern

Categories     main-dish

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 11

1 pound boneless, skinless chicken thighs, each cut into 8 pieces
1/4 cup plus 2 tablespoons sake
2 tablespoons cornstarch
1 cup short-grain rice
1 medium yellow onion
1/4 teaspoon instant dashi (available at Asian markets or from Amazon)
3 tablespoons peanut oil
2 tablespoons mirin
3 tablespoons naturally-brewed soy sauce, such as Kikkoman or Yamasa
2 tablespoons sugar
2 scallions, light and dark green parts only

Steps:

  • Place the chicken thighs in a medium bowl. Add 2 tablespoons of the sake and the cornstarch; stir well with chopsticks or tongs to evenly coat the chicken. Cover and refrigerate while you cook your rice.
  • Rinse the rice in a fine-mesh sieve until the water runs clear. Place the rice in a medium saucepan and add 1 1/2 cups of water (or follow the ratio and cooking instructions on your rice package). Bring to a simmer over medium-high heat. Reduce the heat to low, cover and cook for 20 minutes.
  • Meanwhile, halve the onion and cut into thin slices. Add the instant dashi to 1/2 cup of hot water and stir until it dissolves.
  • Once your rice is cooked, remove from the heat and keep warm.
  • Preheat a large skillet over medium-high heat. Add the peanut oil and swirl to coat. Add the chicken in one layer and cook until browned on both sides, about 4 minutes total. Remove the chicken from the skillet and reserve on a plate.
  • Next, add the onions to the skillet, reduce the heat to medium and cook, stirring, until slightly soft, about 1 minute.
  • Add the mirin, soy sauce, sugar, dashi mixture and remaining 1/4 cup sake to the skillet. Stir and scrape the bottom of the skillet to release any browned bits.
  • Increase the heat to medium-high. Bring to a simmer and add the chicken along with any juices from the plate to the skillet; cook, stirring occasionally, until the liquid reduces to a glaze, about 3 minutes.
  • Meanwhile, thinly slice the scallions, keeping the light and dark green parts separate. Add the light green scallions to the skillet and stir.
  • Place the rice in individual serving bowls. Divide the chicken yakitori over the rice, garnish with the dark green scallions and serve.

CHICKEN YAKITORI



Chicken Yakitori image

Categories     Sauce     Chicken     Side     Picnic     Vegetarian     Pastry     Simmer     Boil

Yield makes 20 pieces, serves 4

Number Of Ingredients 18

Tukedare
2 cups Japanese soy sauce
1/3 cup sake
1/3 cup water
4 teaspoons ginger juice (see page 149)
2 tablespoons sesame oil
1/4 cup lemon juice
1 (6-inch) piece kombu, wiped with a damp cloth
2 cups sugar
1 teaspoon ichimi togarashi (Japanese red pepper flakes)
Yakitori
1 (3- to 3 1/2-pound) chicken (or use precut and boned legs, thighs, and breasts)
20 (6-inch) bamboo skewers, soaked in water for 30 minutes
1/2 onion, cubed
4 shiitake mushrooms, stemmed and cubed
1 scallion, both white and green parts, cut into 1/2-inch pieces
1/2 green or red bell pepper, cut into 1-inch squares
1/2 teaspoon salt

Steps:

  • To prepare the tukedare, combine the soy sauce, sake, water, ginger juice, sesame oil, lemon juice, kombu, and sugar in a saucepot over high heat. Stir until the sugar dissolves. Bring to a boil, then decrease the heat and simmer until the kombu becomes soft, about 20 minutes. Strain the sauce into a narrow container and mix in the ichimi togarashi. Set aside.
  • To prepare the yakitori, remove the wings from the chicken. Butterfly the middle piece (which has 2 bones), keeping the bone and skin. Thread 2 skewers through both pieces to hold them together, with the skin side down. Set aside.
  • Next, remove the skin from the remaining chicken and set aside. Remove the bones from the chicken breast, legs, and thighs and cut the meat into 1-inch cubes. Now you're ready to skewer. The trick here is to alternate different combinations of meat and vegetables-have fun with it! To start, thread 3 pieces of dark meat onto a skewer, alternating with some onion and shiitake mushrooms. Be sure to leave at least 1 inch of the skewer uncovered. Now repeat with the chicken breast cubes, this time alternately skewering with scallions and shiitake mushrooms. Next, try a combination with bell peppers. Repeat until all the skewers are prepared. Finally, don't forget to skewer the chicken skin and chicken liver, both traditional delicacies in Japan. But with these two, do not add any vegetables (so the skin and liver can cook uniformly).
  • Heat a barbecue grill or stove-top grill pan over medium heat. Set several skewers of chicken and vegetables and the skin on the grill so the uncovered parts of the skewers hang over the edge. Flip the yakitori after 2 minutes, then cook 1 minute longer on the other side to sear evenly. Remove and dip the yakitori into tukedare to lightly coat (you can also use a pastry brush for this step). Now you're ready to slowly caramelize the sauce and cook the chicken, using the following technique: Return the skewers to the grill and cook for 1 minute. Remove and again dip into the tukedare. Return to the grill, turning the skewer to cook the other side for another minute. Repeat these steps until the chicken is cooked through and the sauce is caramelized, 8 to 10 minutes. Remember to grill over lower heat than we typically use to barbecue in America, and grill patiently and slowly. You'll turn and dip the skewers at least four times.
  • Lightly salt the reserved chicken wings and liver pieces and follow the slow turning technique described above-but do not dip them into the tukedare. In Japan, yakitori wings are traditionally grilled only with a salt coating, not with sauce.
  • Line up the grilled yakitori on a platter and serve.

YAKITORI (SKEWERED JAPANESE CHICKEN)



Yakitori (Skewered Japanese Chicken) image

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

2 lbs chicken thighs, cut into 1 to 1-1/2-inch pieces (boneless or skinless)
1 tablespoon vegetable oil
1 1/2 teaspoons kosher salt
1/4 teaspoon fresh ground black pepper
1/2 cup low sodium chicken broth
3 tablespoons soy sauce
3 tablespoons mirin (sweet rice wine)
2 tablespoons fresh lemon juice
1 tablespoon golden brown sugar
1/4 teaspoon fresh ground black pepper

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.

YAKITORI (GRILLED CHICKEN KEBABS)



Yakitori (Grilled Chicken Kebabs) image

Yakitori is chicken and various other things (mainly chicken, as tori means chicken) skewered, brushed with a sweetish sauce, and grilled to perfection. My version utilizes a simplified sauce and is cooked under the broiler, although it can be grilled, too. Yakitori is best eaten fresh while still very hot. Try with a Japanese beer, if you drink beer. I like to serve it as a meal, but it's intended to be more of a snack. Besides the kebab ingredients here, you can also use chicken gizzards or livers, wing drummettes, little meatballs of minced chicken, shitake mushrooms, bell peppers, or gingko nuts. The skewers should be quite small--just enough for a bite or two each.

Provided by Halcyon Eve

Categories     Lunch/Snacks

Time 45m

Yield 3-4 serving(s)

Number Of Ingredients 7

7 tablespoons sake
3/4 cup low sodium soy sauce
3 tablespoons mirin
2 tablespoons sugar
2 lbs boneless chicken thighs
5 thin leeks or 7 -8 green onions
short bamboo skewer, soaked in water

Steps:

  • To make sauce, combine all ingredients in a small saucepan. Bring to a boil, remove from heat, and set aside.
  • To prepare kebabs, cut thigh meat into bite-sized pieces. Cut thick parts of onions into 1-inch pieces, discarding the leaves. (See comments for additional suggestions for skewers.).
  • Thread pieces of chicken and onion alternately onto skewers, just 1-2 of each per skewer.
  • Dip each skewer into the sauce until well coated; place on a broiling pan.
  • Brush with additional sauce, and place under hot broiler, about 4-6 inches from heat.
  • Broil until the sauce begins to blacken around high points of skewers, about 4-5 minutes.
  • Brush again with sauce, flip and brush other side. Continue broiling for another 4-5 minutes or until just starting to char.
  • Repeat if necessary until chicken is cooked through.
  • Serve immediately. Discard any remaining sauce.

Nutrition Facts : Calories 834.8, Fat 46.4, SaturatedFat 13.3, Cholesterol 254.2, Sodium 2453, Carbohydrate 35, Fiber 3.1, Sugar 17.6, Protein 57.5

CHICKEN YAKITORI WITH SCALLIONS (TRADITIONAL STYLE JAPANESE KEBABS)



Chicken Yakitori with Scallions (Traditional Style Japanese Kebabs) image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 2h40m

Yield 4 servings

Number Of Ingredients 11

1/4 cup rice wine vinegar
2 tablespoons brown sugar
1/4 cup soy sauce
1 tablespoon fresh ginger root, coating scraped off with the tip of a spoon and finely minced
2 tablespoons sliced scallions, white and tender green parts only (1 or 2 scallions)
1/4 cup cornstarch dissolved in 1/4 cup water
2 pounds boneless chicken breasts, cut into cubes
Salt and freshly ground black pepper
1 cup sake
12 bamboo skewers
2 leeks, white parts only, soaked in salt water to remove grit and sliced on the bias into 1-inch lengths

Steps:

  • To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
  • Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours.
  • Begin soaking about 12 bamboo skewers in water so they won't burn on the grill.
  • Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.

CHICKEN YAKITORI WITH NOODLES



Chicken Yakitori with Noodles image

Yakitori is the word for a Japanese kabob. They're traditionally made with chicken, but I'm vegetarian, so I prepare mine with 14 ounces of extra-firm tofu.-Kim Arrington, Collegedale, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup plus 3 tablespoons reduced-sodium soy sauce, divided
1/3 cup vegetable broth
2 tablespoons honey
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups fresh broccoli florets
4 quarts water
5 packages (3 ounces each) ramen noodles
3 garlic cloves, minced
1 tablespoon sesame oil
2 tablespoons sake
4 green onions, thinly sliced

Steps:

  • In a small bowl, combine 1/2 cup soy sauce, broth, honey, garlic powder and ginger. Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken and broccoli; seal bag and turn to coat. Refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain chicken and broccoli; discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and broccoli. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes or until chicken is no longer pink, turning once., In a Dutch oven, bring water to a boil. Add noodles (discard seasoning packets or save for another use); cook for 2-3 minutes or just until tender., Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add sake; bring to a boil. Cook until liquid is reduced by half; stir in remaining soy sauce. Drain noodles; add noodles and green onions to pan. Toss to coat., Heat reserved marinade; drizzle over yakitori and noodles.

Nutrition Facts : Calories 684 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 957mg sodium, Carbohydrate 75g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

YAKITORI CHICKEN



Yakitori Chicken image

Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup sake
1/2 cup soy sauce
1 tablespoon sugar
1 garlic clove, crushed
2 inches fresh gingerroot, grated
1 lb boneless skinless chicken breast, cubed
3 leeks, white part only, cut into 1/2 inch pieces

Steps:

  • In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
  • Preheat your oven's broiler.
  • Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek.
  • Place on a baking sheet or broiling pan, and brush with the marinade.
  • Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

Nutrition Facts : Calories 159.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 43.9, Sodium 1399.2, Carbohydrate 10.9, Fiber 1, Sugar 4.2, Protein 20.8

WW 7 POINTS - CHICKEN YAKITORI (KEBABS)



Ww 7 Points - Chicken Yakitori (Kebabs) image

Make and share this Ww 7 Points - Chicken Yakitori (Kebabs) recipe from Food.com.

Provided by mariposa13

Categories     Chicken Thigh & Leg

Time 20m

Yield 4 serving(s)

Number Of Ingredients 10

1/4 cup reduced sodium soy sauce
2 tablespoons mirin
2 tablespoons sugar
1 teaspoon minced peeled fresh ginger
1 garlic clove
1 lb boneless skinless chicken thighs, trimmed of all visible fat, cut into 2-inch pieces
2 red bell peppers, seeded and cut into 2-inch pieces
8 scallions, cut into 2-inch pieces
2 cups cooked brown rice
skewer

Steps:

  • Make sauce: bring soy sauce, mirin, sugar, ginger, and garlic to boil in small saucepan.
  • Cook over med-high heat until sauce thickens, about 5 minute.
  • Remove from heat, set aside.
  • Spray grill or broiler pan with nonstick spray.
  • Thread chicken, bell peppers, and scallions on to skewers, alternating the ingredients.
  • Grill or broil kebabs 5-inches from heat, frequently brushing with sauce, until veggies are tender and chicken is cooked through.
  • Serve with the rice.
  • 7 Points for 2 skewers and 1/2 cup rice.

Nutrition Facts : Calories 310.7, Fat 5.5, SaturatedFat 1.3, Cholesterol 94.4, Sodium 683.5, Carbohydrate 37.2, Fiber 3.9, Sugar 9.9, Protein 26.7

JAPANESE STYLE BARBECUE PARTY: CHICKEN YAKITORI, BEEF WITH GINGER AND SOY, 5 SPICE AND SESAME SEARED AHI



Japanese Style Barbecue Party: Chicken Yakitori, Beef with Ginger and Soy, 5 Spice and Sesame Seared Ahi image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 33m

Yield 6 servings

Number Of Ingredients 27

2 3/4 cups water
1 1/2 cups white short grain rice
3 tablespoons dry sherry
2 tablespoons sugar
1/4 cup Tamari dark aged soy sauce, available on the Asian foods aisle
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 pound chicken breast tenders, cut in half on an angle
5 scallions, cut in 1/2
3 inches fresh ginger root, minced or grated with hand grater or microplane tool
1/4 cup tamari dark soy sauce
2 tablespoons light oil, such as wok oil or vegetable oil, eyeball it
1 teaspoon toasted sesame oil
1 1/4 pounds beef sirloin, 1 1/2 inches thick
Steak seasoning blend or fresh ground black pepper
1 package, minimum 40 count, 8-inch bamboo skewers
3 tablespoons sesame seeds, 2 palmfuls
1 tablespoon Chinese five-spice powder
2 tablespoons steak seasoning blend, preferred brand Montreal Steak Seasoning by McCormick
2 Ahi steaks, 8 ounces each, cut into 1 by 3-inch pieces
Light oil, such as wok oil or vegetable oil, for drizzling
1 teaspoon toasted sesame oil
Pickled watermelon rind, 1 jar, 14 to 18 ounces
Pickled onions, 14 to 18 ounce jar
Pickled ginger, 1 small glass jar, 10 to 12 ounces
Kiwis, 3 each
Tangerines, 3 each
Asian pears, 3 each, washed

Steps:

  • Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
  • Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
  • Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
  • Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
  • Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
  • Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
  • Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
  • Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
  • Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

CHICKEN YAKITORI RICE BOWL



Chicken Yakitori Rice Bowl image

Mirin is a rice wine low in alcohol, and most of it cooks off in this recipe. For a nonalcoholic substitute, use a mixture of equal parts rice vinegar and sugar. From The Daily Meal.

Provided by gailanng

Categories     Chicken

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

2 (3 1/2 ounce) bags boil-in-bag basmati rice
1/4 cup low sodium soy sauce
1/4 cup mirin (sweet rice wine)
3 tablespoons sugar
1 tablespoon rice vinegar
2 tablespoons chicken broth
3 teaspoons peanut oil, divided
1 lb boneless skinless chicken thighs
8 ounces snow peas, halved lengthwise diagonally
1 bunch green onion, cut into 1-inch pieces

Steps:

  • Cook rice according to package directions, omitting salt and fat.
  • Combine soy sauce and next 4 ingredients (through broth) in a small saucepan; bring to a boil. Reduce heat; simmer 3 minutes. Remove from heat.
  • Heat a large nonstick skillet or wok over medium-high heat. Add 2 teaspoons oil to pan; swirl to coat. Add chicken thighs to pan; cook 3 minutes on each side or until browned. Transfer to a cutting board; cool slightly. Cut into (1-inch) strips.
  • Return pan to medium-high heat; add remaining 1 teaspoon oil to pan. Add snow peas and green onions; sauté 2 minutes. Add soy sauce mixture and chicken to pan; cook 2 minutes or until liquid is syrupy and chicken is thoroughly heated, stirring frequently. .
  • Place 1 cup rice in each of shallow bowls; top each serving with 1 cup chicken mixture.

Nutrition Facts : Calories 437.1, Fat 9.5, SaturatedFat 2, Cholesterol 94.4, Sodium 752.9, Carbohydrate 56.9, Fiber 4.1, Sugar 13.3, Protein 29.5

YAKI.... YAKITORI CHICKEN



Yaki.... Yakitori Chicken image

Being from Hawaii, there is a mix of people here from puerto ricans, asians & many others. So we each know how to make different dishes many different ways. This is a favorite Japaness chicken dish me & my family love. Some times when I make this I use wooden chop sticks & cook on the BBQ& makes a perfect finger food.

Provided by Vanessa "Nikita" Milare

Categories     Chicken

Time 45m

Number Of Ingredients 7

1/2 c sake
1/2 c shoyu (soy sauce)
1 Tbsp sugar
1 garlic clove, crushed
1 stick ginger root piece, fresh & grated
1 lb chicken breasts, boneless,skinless & cubed
3 bunch green onions,sliced

Steps:

  • 1. First preheat your oven's broiler. Then in a medium dish mix together the sake, shoyu (Soy Sauce), sugar, garlic & ginger. Then add chicken & allow to marinate for 15 minutes.
  • 2. Next grease 6 metal or wooden skewers & thread 3 pieces of chicken on them. Then place on a baking sheet, broiling pan or BBQ rack & brush with the marinade.
  • 3. Then broil or BBQ for about 5 mins baste again, then broil for another 5 mins or until chicken is cooked through. Discard remaining marinade

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