Yakitori Chicken Skewers Recipes

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YAKITORI CHICKEN



Yakitori Chicken image

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

½ cup sake
½ cup soy sauce
1 tablespoon sugar
1 clove garlic, crushed
1 (2 inch) piece fresh ginger root, grated
1 pound skinless, boneless chicken breast meat - cubed
3 leeks, white part only, cut into 1/2 inch pieces

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

YAKITORI (JAPANESE CHICKEN SKEWERS)



Yakitori (Japanese Chicken Skewers) image

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

3 cloves garlic
1-inch piece ginger
1/2 cup mirin
1/2 cup soy sauce
1 tablespoon honey
1 bunch scallions
4 chicken thighs, boneless and skinless
1 tablespoon miso

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 (JAPANESE SKEWERED CHICKEN)



Yakitori (Japanese Skewered Chicken) image

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

15 bamboo skewers soaked in water for 30 minutes ((Note 1))
750g / 1.7lb skinless chicken thigh fillets (, cut into 2.5cm / 1" cubes (Note 2))
15 bamboo skewers soaked in water for 30 minutes ((Note 1))
450g / 1lb skinless chicken thigh fillets (, cut into 2.5cm / 1" cubes (note 2))
30 green onion pieces ((3cm / 1⅛" long, white and green firm parts only))
8 bamboo skewers soaked in water for 30 minutes ((Note 1))
4 small onions (, cut horizontally into 1.3-1.5cm / ½-⅝" thick (note 3))
10 bamboo skewers soaked in water for 30 minutes ((Note 1))
10 thick asparagus spears (, end trimmed (about 15cm / 6" long and 1.3-1.5cm / ½-⅝" in diameter, note 4))
40 thin streaky English bacon pieces ((7cm / 2¾" long, about 360g / 0.8lb, note 5))
185ml / 6.3fl oz soy sauce
185ml / 6.3fl oz mirin
2½ tbsp sugar

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

EASY CHICKEN YAKITORI



Easy Chicken Yakitori image

Chicken yakitori is an easy Japanese dish to make at home. Serve with white rice and sake for an easy but special meal!

Provided by ChefJackie

Categories     World Cuisine Recipes     Asian     Japanese

Time 40m

Yield 4

Number Of Ingredients 8

10 wooden skewers
4 skinless, boneless chicken thighs, cut into 1-inch cubes
4 scallions, sliced into 1-inch pieces
½ cup sake
½ cup soy sauce
3 tablespoons mirin
2 tablespoons white sugar
1 teaspoon vegetable oil, or to taste

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.

Nutrition Facts : Calories 275.7 calories, Carbohydrate 14.8 g, Cholesterol 70.3 mg, Fat 9.2 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 2.4 g, Sodium 1871.4 mg, Sugar 12.1 g

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)



Yakitori ( Japanese Grilled Chicken Skewers) image

Make and share this Yakitori ( Japanese Grilled Chicken Skewers) recipe from Food.com.

Provided by Pneuma

Categories     Chicken Breast

Time 30m

Yield 25 skewers, 4 serving(s)

Number Of Ingredients 7

1 kg chicken breast, cubed chicken thighs or wings can also be used
4 green onions, cut into 1 inch sizes
6 fluid ounces soy sauce
3 fluid ounces chicken stock
3 fluid ounces sake
2 ounces sugar
2 fluid ounces mirin

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.

YAKITORI CHICKEN



Yakitori chicken image

Enjoy this deliciously sticky chicken made with a sauce of soy, mirin, sake and sugar as part of an easy Japanese banquet. Serve on bamboo skewers

Provided by Elena Silcock

Categories     Dinner, Main course, Supper

Time 40m

Number Of Ingredients 7

100ml soy sauce
100ml mirin
50ml sake
2 tbsp caster sugar
500g boneless and skinless chicken thighs, chopped into 3cm chunks
4 spring onions , each cut into three
4 flat teppo gushi bamboo skewers (available from amazon.co.uk)

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.

Nutrition Facts : Calories 265 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Protein 27 grams protein, Sodium 3.7 milligram of sodium

YAKITORI (GRILLED CHICKEN SKEWERS)



Yakitori (Grilled Chicken Skewers) image

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

1 pound chicken livers, gizzards or boneless thigh meat
1/2 cup dark soy sauce or tamari
1/4 cup mirin
2 tablespoons sake or dry sherry
1 tablespoon brown sugar
2 garlic cloves, peeled and smashed
1/2 teaspoon grated fresh ginger
Scallions, thinly sliced, for garnish

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

CHICKEN YAKITORI



Chicken Yakitori image

Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.

Provided by Sonoko Sakai

Yield Serves 4

Number Of Ingredients 15

½ cup sake
6 Tbsp. plus ½ tsp. mirin
2½ Tbsp. cane sugar
1 cup (480 ml) soy sauce or usukuchi shoyu (light-colored soy sauce)
2 lb. skin-on, boneless chicken thighs, cut into bite-size pieces
4 Tokyo negi onions, white parts only, or scallions, white and light green parts cut crosswise into 2" slices
½ cup olive oil or untoasted sesame oil
8 fresh shiitake mushrooms, stems trimmed
2 dozen shishito peppers, stems trimmed
12 fava beans (in the shell)
12 quail eggs, boiled for 2-3 minutes, shocked in cold water, and peeled
Shichimi togarashi
Sansho pepper
Yuzu kosho
Sea salt

Steps:

  • Soak bamboo skewers in water for 20 minutes (or use metal skewers).
  • While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
  • Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
  • Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
  • Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
  • Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.

CHICKEN HEART YAKITORI SKEWERS



Chicken Heart Yakitori Skewers image

Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.

Provided by Jet Tila

Time 40m

Yield 15 to 20 skewers

Number Of Ingredients 10

3/4 cup sake
1 1/2 cups high-quality soy sauce, such as Kikkoman Smooth Aromatic
3/4 cup sugar
1 teaspoon Chinese chicken powder
3 scallions, trimmed and sliced into large pieces
One 3-inch piece fresh ginger, cut into large pieces
2 pounds chicken hearts, valves removed and hearts cut in half
2 bunches scallions, whites only, cut into 1 1/2-inch-wide pieces
1/2 cup each iodized salt and black pepper, combined in a shaker
Sansho and shichimi pepper, for garnish

Steps:

  • For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
  • For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
  • Put the skewers in one of tare basting sauces while you heat the grill.
  • Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
  • Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
  • Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.

NEGIMA (GRILLED CHICKEN SKEWERS WITH GREEN ONION)



Negima (Grilled Chicken Skewers With Green Onion) image

Negima-chicken grilled on a skewer with green onion or scallion-is one of the most popular yakitori dishes in Japan and beyond.

Provided by Hiroko Shimbo

Time 1h30m

Yield Serves 4

Number Of Ingredients 8

8 chicken wings
¾ cup sake
1⅓ cups mirin
3 Tbsp. sugar
1⅓ cups shoyu (soy sauce)
1 boneless chicken thigh, with or without skin attached
1 boneless chicken breast, with or without skin attached
4 naganegi or scallion, or young, thin leeks, white parts only

Steps:

  • Soak 12 bamboo skewers in water for at least 1 hour. Meanwhile, make the tare. In a broiler or on a grill, cook the chicken wings until they are charred over about half their surfaces. In a medium pot, bring the sake and mirin to a boil over high heat. Reduce the heat to medium, add the sugar, and cook until the sugar is dissolved, stirring. Add the shoyu and chicken wings, and bring the mixture to a boil. Cook over low heat for 30 to 45 minutes, until the sauce is slightly thickened and glossy. Strain the sauce through a strainer lined with cotton cloth-chicken wings can be eaten as a cook's treat or saved for another purpose. Let the sauce cool to room temperature, then refrigerate it for as long as a month. Reheat the tare before using it, and once every week between uses.
  • Cut the chicken thigh and breast into small pieces, about 1 by 1¼ inches. Cut the white part of each green onion into 1¼-inch lengths. Thread two pieces of chicken thigh or breasts and three pieces of long onion or leek alternately on each skewer. When using chicken with skin, folding the edges of the skin, and tuck them between the chicken meat and the long onion or leek to prevent the skin from burning.
  • Heat a grill or broiler until hot. Cook the skewered chicken and green onion for 4 minutes, turning the skewers several times. Remove the chicken from the heat, and, with a pastry brush, baste it with tare.
  • Return the chicken to the heat, and cook for 2 minutes, turning the skewers several times. Remove the chicken from the heat, and baste again.
  • Return the chicken to the heat, and cook it for 2 minutes, turning it. Remove the chicken from the heat, baste it once more, and serve it hot.

YAKITORI CHICKEN (SKEWERS)



Yakitori Chicken (Skewers) image

Great as a main meal with some rice and veges or as a fingerfood appetizer. Use a gluten-free soy sauce if cooking gluten-free (Aussies- Chang's brand is currently gluten-free). Bottled crushed ginger can be used in place of the fresh grated ginger. Bamboo skewers should be soaked in water for 5 minutes before using to stop them catching alight during the cooking time

Provided by Jubes

Categories     Very Low Carbs

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 kg chicken breast fillets or 1 kg chicken thigh fillet
1/4 cup mirin or 1/4 cup sweet white wine
1/2 cup light soy sauce (gluten-free if needed for dietary reasons)
10 g fresh ginger, grated finely (2 cm peeled piece of ginger)
2 garlic cloves, crushed
1/4 teaspoon ground black pepper
1 tablespoon sugar

Steps:

  • Cut chicken into 2 cm pieces.
  • Using a large bowl, combine all of the ingredients and stand for 10 to 15 minutes.
  • Drain the chicken and reserve the marinade.
  • Thread the chicken pieces onto 12 bamboo skewers.
  • Cook the chicken skewers on a BBQ or grill plate . Turn them during cooking and brush with the reserved marinade (Only brush with marinade during the first half of the cooking time).
  • Cook until browned all over and cooked through.

Nutrition Facts : Calories 321, Fat 3.2, SaturatedFat 0.8, Cholesterol 145, Sodium 2305.1, Carbohydrate 7.1, Fiber 0.4, Sugar 4, Protein 61.8

CHICKEN ON A SKEWER (YAKITORI)



Chicken on a Skewer (Yakitori) image

Provided by Madhur Jaffrey

Categories     Chicken     Poultry     Appetizer     Broil     Cocktail Party     Backyard BBQ     Dinner     Party     Soy Sauce     Dairy Free     Peanut Free     Tree Nut Free     Kosher

Yield Makes 4 main course servings, or up to 8 with drinks

Number Of Ingredients 5

4 medium chicken legs (thighs and drumsticks), boned
1 large green bell pepper
8 tablespoons Japanese soy sauce (shoyu)
4 tablespoons sake
3 tablespoons sugar

Steps:

  • 1. Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
  • 2. Thread two pieces of meat on to a skewer followed by a piece of bell pepper. If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer. If you are using long metal skewers, you can thread their entire length, leaving each end empty. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
  • 3. Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
  • 4. Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.

CHICKEN YAKITORI



Chicken Yakitori image

I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 6 servings.

Number Of Ingredients 7

1/2 cup mirin (sweet rice wine)
1/2 cup sake
1/2 cup soy sauce
1 tablespoon sugar
2 large sweet red peppers, cut into 2-inch pieces
2 pounds boneless skinless chicken thighs, cut into 1-1/2-in. pieces
1 bunch green onions

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.

Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.

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From simplyscratch.com


YAKITORI (JAPANESE GRILLED CHICKEN SKEWERS) - CLOSET COOKING
2020-07-27 1 pound chicken breast or thigh, cut into bite sized pieces; directions. Bring the soy sauce, mirin, sake and sugar to a boil, reduce the heat, and simmer until the sauce thickens a bit, about 5 minutes, before letting it cool. Marinate the chicken in half of the sauce for 20 minutes to overnight. Skewer the chicken up!
From closetcooking.com


EASY JAPANESE CHICKEN YAKITORI SKEWERS - FLAVOUR AND SAVOUR
2022-06-03 First, combine the ingredients for the sesame-lemon sprinkle in a small bowl and set aside. Next, in a small saucepan, combine the basting ingredients. Slice the chicken thighs in half lengthwise, transfer to a resealable bag or marinating container and add ¼ cup of the marinade. Refrigerate the chicken.
From flavourandsavour.com


EASY YAKITORI RECIPE (JAPANESE GRILLED CHICKEN SKEWERS)
2021-05-05 Heat soy sauce, mirin, sake, and sugar in a pan over stovetop until sugar is dissolved and sauce is bubbling. Leave sauce to simmer 5-10 minutes until you get a thin glaze. Meanwhile, cut your chicken and onion into approximately 1.5 inch pieces. Thread your skewers, alternating chicken and onion pieces.
From mochimommy.com


YAKITORI RECIPE (WITH CHICKEN) | KITCHN
2022-02-22 Instructions. Place 1 1/4 cups soy sauce, 3/4 cup mirin, 1/2 cup sake, and 2 tablespoons packed brown sugar in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved, about 2 minutes. Reduce the heat to medium-low and simmer, stirring frequently, until reduced by half, syrupy, and thick enough to ...
From thekitchn.com


YAKITORI CHICKEN SKEWERS | TESCO REAL FOOD
Cut the chicken into 3cm chunks and put in a medium mixing bowl. Mix the soy sauce, mirin, vinegar, sugar, ginger and garlic together in a small saucepan with a whisk until well combined. Simmer over a medium heat for 3-4 mins until the sugar has dissolved, then allow to cool. Pour three-quarters of the marinade over the chicken and toss to coat.
From realfood.tesco.com


JAPANESE GRILLED CHICKEN SKEWERS (YAKITORI) WITH SHISHITO PEPPERS
Simmer the sauce for about 20 minutes. Cut the green onions into 1.5 inch pieces, cut chicken into bites size pieces, and remove the stems from shishito peppers. Skewer the chicken on skewers, alternating with green onions or shishito peppers. Place all the skewered chicken on the grill. Using a brush, baste the skewers generously with the sauce.
From thejapantry.com


YAKITORI CHICKEN SKEWERS | WANDERCOOKS
2021-02-04 Pop a large frying pan over a medium to high heat. Add the chicken skewers and cook for 3 minutes on each side, then cover and steam for another 5 minutes until almost cooked. Remove the chicken skewers and pour in the yakitori sauce (or teriyaki sauce). Turn the heat up and bring it to a boil – it should be bubbling quite a bit. Add the ...
From wandercooks.com


YAKATORI CHICKEN SKEWERS WITH ASIAN CUCUMBER SALAD
2021-06-09 For BBQ method: Preheat bbq to about 375-400F. Place skewers on top rack and close the BBQ lid. Allow to cook 8-10 minutes, then baste well with reserved marinade. Close lid and cook a few minutes longer. Finish by placing the skewers on the grate, over the flame for a minute or two to brown slightly.
From seasonsandsuppers.ca


JAPANESE CHICKEN SKEWERS - YAKITORI (SUPER EASY!) - TIFFY COOKS
2021-03-12 To assemble the skewers, add the green onion between each part of the chicken thigh. Season with salt and black pepper Turn the heat to medium-high and drizzle oil in the pan. Once the pan is hot, add in the chicken skewers and pan fry for 2-3 minutes on each side. Coat the chicken thigh with the glaze that was made earlier. Keep brushing on ...
From tiffycooks.com


YAKITORI RECIPE (SKEWERED CHICKEN SEASONED WITH SAVORY SAUCE …
2020-07-18 Pound the chicken with the blade of the knife thoroughly to make the chicken tender. Cut the chicken into strips and cut them into 2 cm (0.8") pieces. Remove the stems of the shishito peppers.
From cookingwithdog.com


JAPANESE CHICKEN SKEWERS WITH SCALLION (NEGIMA YAKITORI) RECIPE
2018-08-29 Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate. Place chicken skewers directly over the hot portion of the grill, cover, and cook, turning frequently, until chicken ...
From seriouseats.com


LOW SYN YAKITORI CHICKEN SKEWERS | SLIMMING EATS
2019-06-07 Instructions. Soak the wooden skewers in some warm water for approx 30 mins (this will skewers prevent from burning) Add the Tamari, rice vinegar, water, sugar, garlic and ginger to a small saucepan and bring to a boil, then reduce the heat slightly so that it gently bubbles and continue to heat the sauce until it starts to reduce down and go syrupy (this can …
From slimmingeats.com


YAKITORI (JAPANESE CHICKEN SKEWERS) - HOUSE OF NASH EATS
2021-07-19 Prepare a charcoal grill for medium-high heat or preheat the broiler. Set aside ⅓ of the yakitori sauce to avoid contamination. Grill over direct heat or broil for 4-5 minutes, then flip and brush each skewer with some of the yakitori sauce. Cook another 4-5 minutes on the other side, then flip and brush with sauce again, cooking another 1-2 ...
From houseofnasheats.com


YAKITORI RECIPE (JAPANESE CHARCOAL-GRILLED CHICKEN SKEWERS W/ …
2022-02-25 Combine all the ingredients in a small sauce pot over medium-high heat. Use a whisk to make sure everything is incorporated. Bring the sauce to a boil and lower to medium heat. Continue to cook for about 10-15 minutes or until the sauce thickens and coats the back of a spoon (or reduces in half).
From hungryhuy.com


WELCOME TO TOKYO! SERVE THIS JAPANESE CHICKEN ON A STICK AT YOUR ...
2021-07-17 Ingredients. 1½ lb skinless boneless chicken thighs, patted dry and cut into 1½-inch pieces; 1 tsp kosher salt; ½ tsp freshly ground black pepper; ¾ …
From parade.com


YAKITORI CHICKEN ~ WE LOVE DELICIOUS FOOD, RECIPES, AND COOKING …
2022-06-24 Skewers are one of my favorite things to make because they’re so easy and the whole family loves them! Teriyaki beef skewers, Thai chicken skewers, and grilled Asian garlic steak skewers are more tasty recipes to keep the family satisfied all summer long. What is Chicken Yakitori? Yakitori is a Japanese street food, yaki meaning ’grilled ...
From finecookingrecipies.blogspot.com


YAKITORI RECIPE, CHICKEN SKEWERS AND ITS DELICIOUS SAUCE
2021-12-15 Preparation of the yakitori sauce. In a saucepan, over medium heat, pour the soy sauce, mirin and sugar and mix quickly with a whisk. Reduce the sauce by half. As soon as you see a brown foam appear, wait 5 minutes, then remove from heat and leave it aside. The sauce will become thick.
From japan-taste.com


YAKITORI RECIPE | MYRECIPES
These charcoal-grilled chicken skewers are a popular street food throughout Japan; there, the chicken may be joined by chicken gizzards and hard-boiled quail eggs. The sauce also works well on pork, fish, or beef. Prep and Cook Time: 35 minutes, plus at least 1 hour to marinate. Notes: You will need 8 wooden or metal skewers (10 in.) for this recipe; if using wooden, …
From myrecipes.com


CHICKEN YAKITORI - CAROLINE'S COOKING
2021-07-12 Place the skewers either directly on the grill or, possibly better, on foil over the grill. Grill for around 4 - 5 minutes until the first side is cooked. Pour around half of the soy mixture into a small bowl and use this for basting. Reserve the rest for serving. Turn the skewers and baste the top (cooked) side.
From carolinescooking.com


YAKITORI | SKEWER RECIPES | SBS FOOD
First, make the yakitori tare. Place all of the ingredients, except the spring onion tops, in a saucepan over medium heat and cook until reduced by …
From sbs.com.au


YAKITORI TRADITIONAL JAPANESE CHICKEN SKEWERS | IGA RECIPES
Thread the chicken strips onto skewers, alternating with pieces of green onion. Spread out on baking sheet. Brush with oil and season with salt and pepper. Bake in the oven for 5 minutes. Turn the skewers. Using a pastry brush, baste skewers with sauce. Continue cooking for 2 minutes. Baste skewers again and cook for about 1 minute or until ...
From iga.net


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