Best 16 Chicken Yakitori Recipes

YAKITORI CHICKEN

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.

YAKITORI (JAPANESE CHICKEN SKEWERS)

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.

CHICKEN YAKITORI

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.

EASY CHICKEN YAKITORI

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.

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)

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 WITH NOODLES

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.

CHICKEN YAKITORI WITH SCALLIONS (TRADITIONAL STYLE JAPANESE KEBABS)

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

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.

CHICKEN YAKITORI RICE BOWLS

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.

YAKITORI (SKEWERED JAPANESE CHICKEN)

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.

THAI PEANUT YAKITORI CHICKEN

Steps:

• Whisk coconut milk, peanut butter, rice vinegar, lime juice, sriracha sauce, fish sauce, soy sauce, mint, garlic, curry powder, brown sugar, ginger, and Chinese five-spice powder together in a large bowl to make marinade.
• Place chicken in a separate bowl. Pour in enough marinade to thoroughly coat the chicken. Marinate chicken in the refrigerator for 15 to 20 minutes.
• Preheat oven to 350 degrees F (175 degrees C). Grease a rimmed baking sheet.
• Thread chicken onto bamboo skewers, alternating with green onions. Lay skewers a few inches apart on the baking sheet.
• Bake in the preheated oven, flipping skewers halfway through baking, until chicken is no longer pink in the center, about 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Serve remaining marinade alongside.

YAKITORI CHICKEN WITH GINGER, GARLIC AND SOY SAUCE

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.

GRILLED CHICKEN YAKITORI

Steps:

• Mix all marinade ingredients together.
• Pierce each chicken breast with fork several times.
• Marinate chicken breasts in marinade several hours.
• Cook on greased grill over medium heat 10 minutes or until done.

YAKI.... YAKITORI CHICKEN

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

CHICKEN YAKITORI RICE BOWL

Steps:

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

YAKITORI CHICKEN KABOBS

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.