Best 10 Easy 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.

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.

CHICKEN YAKITORI

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.

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.

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.

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.

YAKITORI CHICKEN

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.

YAKITORI CHICKEN

Steps:

• Debone the drumsticks, including some of the cartilage. It's important to keep these components very cold. Place the meat along with the soft bone and meat grinder parts into the freezer for 20 to 30 minutes.
• Progressively grind the meat and soft bone on a 1/8-inch plate. Grind directly into a stainless mixing bowl set on top of an ice bath to keep the mixture cold.
• Add the minced onion, panko, salt and pepper to the meat mixture. Using a gloved hand, incorporate all the ingredients while mixing with vigor. The mixture should become sticky as the naturally occurring niacin is activated from the mixing motion. Immediately chill the mixture in the refrigerator.
• The skewers I use are square, so if the meat is loaded onto the sticks in a centered way, they should sit stable when resting on each side. If the weights are not evenly distributed, they will have a tendency to slip so the heavy side faces down - I tend to use other skewers as supports, so a little bit of over-crowding can work to your benefit.
• Divide the mixture into even 1 3/4-ounce (50g) portions, them form them along each skewer, working the meat lightly in your hands from the point of the skewer downward. Slightly wet your palm while shaping for cleaner results.
• The grill should be prepared high heat on one section, and much cooler on another section. This will allow quick searing as well as slow rendering of fats without flares of flames. Further, binchotan charcoal tends to snuff out when too much rendered fats drop on to it, causing more complications. Having a cooler section allows for a more intentional and thoughtful grilling process!
• Each skewer takes different lengths of time to grill, and how you build the coals into the grill, the atmospheric temperature and direction of wind will all contribute to slowing the cooking process down. During optimal conditions, the skewers should take 2 to 3 minutes tops to cook through, turning as the meat browns.

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.

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.