Yakitori Chicken Kabobs Recipes

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.

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 (GRILLED CHICKEN KEBABS)

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.

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:

• 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.

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.

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 (GRILLED CHICKEN SKEWERS)

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.

YAKITORI CHICKEN KABOBS

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.