Yakitorichicken Recipes

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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

YAKITORI CHICKEN



Yakitori Chicken image

Provided by Guy Fieri Bio & Top Recipes

Categories     appetizer

Time 35m

Yield 20 balls

Number Of Ingredients 26

1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
3 large eggs
1 tablespoon roughly chopped garlic
2-inch piece fresh ginger plus 2 tablespoons roughly chopped
2 scallions, roughly chopped
1 teaspoon salt
3 teaspoons flour
3 teaspoons cornstarch
1/2 cup panko bread crumbs
2 quarts water
1/2 cup sake wine
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons honey
2 teaspoons cornstarch
Fresh cilantro leaves, for garnish
Chopped green onion, for garnish
Sesame seeds, for garnish
Cayenne pepper, for garnish
Sweet Chili Dipping Sauce, recipe follows
Special Equipment: 20 (6-inch) bamboo skewers, soaked in water
3/4 cup sweet chili sauce
1 tablespoon chopped cilantro leaves
1 tablespoon minced green onion
1/2 tablespoon toasted sesame seeds
1/8 teaspoon cayenne pepper

Steps:

  • In a food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
  • Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
  • To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
  • Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
  • In a small bowl, whisk together ingredients.
  • Yield: 3/4 cup
  • Prep time: 5 minutes

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

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.

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. Recipe courtesy of Allrecipes. Posted for Zaar World Tour II.

Provided by Stacky5

Categories     One Dish Meal

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup sake
1/2 cup soy sauce
1 tablespoon sugar
1 garlic clove, crushed
2 inches fresh gingerroot, grated
1 lb boneless skinless chicken breast, 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 159.7, Fat 1.1, SaturatedFat 0.3, Cholesterol 43.9, Sodium 1399.2, Carbohydrate 10.9, Fiber 1, Sugar 4.2, Protein 20.8

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 CHICKEN



Yakitori Chicken image

In America when we think of whole animal barbecue, we often think of whole hog. But in many other cultures you'll find that other animals take center stage. You may be familiar with Korean barbecue, which highlights beef in an extraordinary way. Japanese culture takes a similarly wholistic approach to utilizing the entire animal, looking at chickens through a detailed and refined lens. I love preparing yakitori because it challenges my skills in precision. Someone once told me that the act of preparing yakitori is the highest form of adoration towards the person who gets to enjoy it, as it is a true labor of love.

Provided by Food Network

Categories     main-dish

Time 1h

Yield 9 skewers

Number Of Ingredients 6

300 grams (about 10 1/2 ounces) drumstick, shoulder and other meat trimmings
70 grams (about 2 1/2 ounces) finely chopped soft bone (breast cartilage)
60 grams (about 2 ounces) minced white onion, soaked in cold water, squeezed dry
25 grams (about 1/3 cup) panko breadcrumbs
3 grams (about 2 teaspoons) kosher salt
1 pinch ground black pepper

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 WITH NOODLES



Chicken Yakitori with Noodles image

Yakitori is the word for a Japanese kabob. They're traditionally made with chicken, but I'm vegetarian, so I prepare mine with 14 ounces of extra-firm tofu.-Kim Arrington, Collegedale, Tennessee

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 13

1/2 cup plus 3 tablespoons reduced-sodium soy sauce, divided
1/3 cup vegetable broth
2 tablespoons honey
1 teaspoon garlic powder
1/4 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
3 cups fresh broccoli florets
4 quarts water
5 packages (3 ounces each) ramen noodles
3 garlic cloves, minced
1 tablespoon sesame oil
2 tablespoons sake
4 green onions, thinly sliced

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.

Nutrition Facts : Calories 684 calories, Fat 24g fat (11g saturated fat), Cholesterol 63mg cholesterol, Sodium 957mg sodium, Carbohydrate 75g carbohydrate (4g sugars, Fiber 3g fiber), Protein 36g protein.

YAKITORI CHICKEN



Yakitori Chicken image

Make and share this Yakitori Chicken recipe from Food.com.

Provided by PanNan

Categories     Japanese

Time 25m

Yield 8 serving(s)

Number Of Ingredients 12

1 cup sake
1/2 cup mirin
2 garlic cloves, pressed
1 teaspoon fresh ginger, minced
1/2 teaspoon crushed red pepper flakes
3 tablespoons sugar
2 tablespoons dark soy sauce
1/2 cup soy sauce
2 lbs boneless skinless chicken thighs
8 scallions
1 dash of ground sansho pepper (optional)
1 dash Anjou pear, japanese 7 spice powder

Steps:

  • Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
  • Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
  • Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
  • If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.

Nutrition Facts : Calories 219.7, Fat 4.5, SaturatedFat 1.1, Cholesterol 94.4, Sodium 1448.7, Carbohydrate 9.8, Fiber 0.6, Sugar 5.7, Protein 25.3

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From panningtheglobe.com


JAPANESE YAKITORI CHICKEN - HTTPS://COOKINGATHOMEISFUN.COM
2020-09-13 What makes Japanese Yakitori Chicken So Delicious? Let’s not argue about this. Caramelized chicken has something really special about it. The chicken plays a big part in the allure of this dish. Oh, but the sauce! that thick and sticky, salty, and sweet sauce come on.
From cookingathomeisfun.com


CHICKEN YAKITORI RECIPE | HOW TO MAKE YAKITORI LIKE A JAPANESE CHEF
Chicken yakitori is a Japanese dish made with chicken meat or chicken offal which is threaded on to bamboo skewers and grilled. Order a chicken yakitori recipe in a restaurant in Japan and you will be asked whether you want it done with salt or with tare sauce (a sake, soy sauce, sugar and mirin condiment) and this will go on the chicken before cooking.
From victoriahaneveer.com


CHICKEN YAKITORI - SIMPLY SCRATCH
2020-06-08 In a medium skillet, add the soy sauce, sake, water, cornstarch, brown sugar, ginger, garlic and white pepper. Whiske to combine. Bring to a low boil, whisking often until thickened. Remove off of the heat and measure out 1/2 cup of the sauce for basting the skewers. The remaining will be used for serving.
From simplyscratch.com


CHICKEN YAKITORI RECIPE - BBC FOOD
Thread the chicken pieces onto pre-soaked bamboo skewers, interspersing each piece of chicken with spring onion, pepper and mushroom. Mix together the mirin, soy, rice wine and sugar and stir ...
From bbc.co.uk


HOT & SPICY CHICKEN YAKITORI – BACHAN'S
2021-10-02 1. Marinate the chicken with Bachan's Hot and Spicy Japanese Barbecue Sauce and oil for 1 hour minimum. 2. Skewer the chicken on to wooden skewers, with 4-6 pieces per skewer. 3. Grill on a lightly oiled grill over medium to medium high heat, flipping as needed until cooked through and slightly charred. 4.
From bachans.com


YAKITORI CHICKEN - SOMERSET FOODIE
1. Soak the wooden bamboo skewers in cold water for around 30 minutes. 2. Slice the chicken thighs roughly into 1'' sized cubes. 3. Cut the spring onions into 1'' lengths. You can only really use the white part of the onion, so keep the green ends for a salad. 4. Thread the chicken into the skewers, with a piece of spring onion every 2nd or 3rd ...
From somersetfoodie.com


YAKITORI RECIPE 焼き鳥 • JUST ONE COOKBOOK
2020-07-10 To Make the Yakitori Sauce ( Tare) In a small saucepan, add the mirin, soy sauce, sake, water, brown sugar, and the green part of one scallion. Bring it to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until reduced to one-third of the original volume. It will take about 30 minutes.
From justonecookbook.com


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