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 (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 (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
YAKITORI CHICKEN KABOBS
Not sure where I found this recipe, but it sounds easy and good.
Provided by Vicki Butts (lazyme)
Categories Chicken
Time 30m
Number Of Ingredients 12
Steps:
- 1. Combine first 6 ingredients in a bowl; marinate in refrigerator 30 minutes, stirring occasionally.
- 2. Remove green tops from onions, and cut white portion of each onion into 3 pieces; set aside.
- 3. Drain chicken, reserving marinade.
- 4. Prepare the grill.
- 5. Thread 3 chicken pieces, 3 onion pieces, 3 zucchini chunks, 3 pepper squares, and 3 mushrooms alternately onto each of 8 skewers.
- 6. Place kabobs on grill rack and cook 15 minutes, occasionally turning and basting with reserved marinade.
YAKITORI CHICKEN
Make and share this Yakitori Chicken recipe from Food.com.
Provided by PanNan
Categories Japanese
Time 25m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
- Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
- Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
- If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.
Nutrition Facts : Calories 219.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 94.4, Sodium 1448.7, Carbohydrate 9.8, Fiber 0.6, Sugar 5.7, Protein 25.3
YAKITORI CHICKEN
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
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
KAWA YAKITORI
A recipe for crispy chicken skin yakitori. Kawa, or chicken skin, is threaded on skewers and cooked over a grill for a crispy, yet juicy, Japanese-style appetizer. Serve with yakitori, or tare, sauce.
Provided by Buckwheat Queen
Categories Chicken Appetizers
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Soak skewers in water for at least 30 minutes to overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Combine soy sauce, mirin, sake, water, brown sugar, and green onion in a saucepan. Bring to a light boil over medium-high heat. Reduce heat to low and let simmer until sauce has reduced slightly, 3 to 5 minutes. Set aside to cool.
- Meanwhile, thread chicken skin onto skewers lengthwise; skin should be slightly bunched up, but not too taut. Sprinkle skewers with salt.
- Cook skewers on the preheated grill until nicely browned and crispy but not until fat has completely rendered, about 5 minutes. Flip and cook until other side is crispy, about 5 minutes more.
- Blot each yakitori lightly with a paper towel before serving. Serve with cooled tare sauce on the side.
Nutrition Facts : Calories 91.2 calories, Carbohydrate 2.5 g, Cholesterol 13.2 mg, Fat 6.5 g, Fiber 0.1 g, Protein 3.6 g, SaturatedFat 1.8 g, Sodium 324.1 mg, Sugar 2.2 g
YAKITORI CHICKEN KABOBS
Very easy and very good quick summer dinner. Please note time to make does not include time for marinating.
Provided by shells75
Categories Chicken Breast
Time 15m
Yield 2-4 serving(s)
Number Of Ingredients 7
Steps:
- Prepare Teriyaki Sauce: Combine soy sauce, sugar, ginger, garlic and jam in bowl. Cut chicken into 1 inch pieces and add to sauce. Refrigerate for 1 to 4 hours. (I go for 8 hours).
- To form kabobs, alternate pieces of chicken and green onion on 8-inch metal skewers. Baste with Teriyaki Sauce.
- Broil in preheated broiler 6 inches from heat for 10 minutes or until chicken is cooked through, turning skewers 3 to 4 times. Although using the oven is the original directions, they can also be cooked on the grill.
Nutrition Facts : Calories 666.1, Fat 27, SaturatedFat 7.8, Cholesterol 185.6, Sodium 2214.2, Carbohydrate 39, Fiber 2, Sugar 31.6, Protein 65.7
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