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Japanese Chicken Yakitori

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A comforting and flavorful dish featuring marinated chicken grilled on skewers, evoking the vibrant streets of Tokyo.

Ingredients

Scale
  • 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

  1. Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
  2. Mix soy sauce, water, red wine/mirin, brown sugar, and vinegar in a bowl until the sugar dissolves completely.
  3. Trim any excess fat or cartilage from the chicken, then cut it into 1-2 inch chunks and lightly pound to tenderize.
  4. Combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce in a large bowl.
  5. Add the chicken to the bowl and toss to coat evenly. Marinate for at least 10 minutes.
  6. Pour the remaining sauce into a saucepan and bring it to a boil over medium heat.
  7. Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken it.
  8. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
  9. Thread the marinated chicken onto the soaked skewers.
  10. Grill or broil over medium-high heat for 8-12 minutes, turning occasionally.
  11. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).

Notes

Feel free to experiment with different chicken parts or add vegetables to the skewers for variation.

Nutrition

Find it online: https://www.glutenfreez.com/japanese-chicken-yakitori/