Yakitori Chicken Skewers

Name: Yakitori Chicken Skewers
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces; 6 tbsp soy sauce; 6 tbsp mirin; 1/4 cup sake (or dry sherry); 2 tsp granulated sugar; 6 scallions, cut into 1-inch pieces; 16 bamboo skewers, soaked in water 30 min; 1/2 tsp shichimi togarashi (or red pepper flakes)

Classic Japanese grilled chicken skewers glazed with a simple tare sauce of soy, mirin, and sake that caramelizes beautifully over high heat. Plan ahead: soak wooden skewers for 30 minutes before grilling.

35 minEasyServes 4320 cal/serving

JapaneseAppetizerGrillHigh ProteinLow CarbDairy-FreePork-FreeCorn-Free

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Ingredients

2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
6 tbsp soy sauce
6 tbsp mirin
1/4 cup sake (or dry sherry)
2 tsp granulated sugar
6 scallions, cut into 1-inch pieces
16 bamboo skewers, soaked in water 30 min
1/2 tsp shichimi togarashi (or red pepper flakes)

Instructions

1

Make the tare sauce: combine 6 tbsp soy sauce, 6 tbsp mirin, 1/4 cup sake (or dry sherry), and 2 tsp granulated sugar in a small saucepan. Simmer over medium heat, stirring occasionally, for 5-6 minutes until slightly reduced and glossy. Set aside.
2

Thread 2 lbs cut into 1-inch pieces boneless, skinless chicken thighs and 6 cut into 1-inch pieces scallions alternately onto 16 soaked in water 30 min bamboo skewers, about 4-5 pieces of chicken per skewer.
3

Preheat grill to high heat (450-500°F). Oil the grates.
4

Grill skewers for 3-4 minutes per side, brushing generously with tare sauce during the last 2 minutes of cooking, until the chicken reaches an internal temperature of 165°F (74°C) and is lightly charred.
5

Arrange skewers on a platter, brush with any remaining tare sauce, and sprinkle with 1/2 tsp shichimi togarashi (or red pepper flakes).

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Questions

What temperature do I cook Yakitori Chicken Skewers at?

For Yakitori Chicken Skewers, the oven is set to 500 F (about 260 C) in step 3. The target internal temperature is 165 F (about 75 C), given in step 4. A probe thermometer removes the guesswork.

What should Yakitori Chicken Skewers look like when it is ready?

Go by the cues in the method rather than the clock. Step 4: cook until the chicken reaches an internal temperature of 165°F (74°C) and is lightly charred. A reading of 165 F on a thermometer settles it.

What can I use instead of sake in Yakitori Chicken Skewers?

The entry for Yakitori Chicken Skewers calls for 1/4 cup sake (or dry sherry). In its place: Dry sherry or a dry white wine does the same job. For no alcohol, use water or light stock with a few drops of rice vinegar.

Can I use chicken breasts instead of chicken thighs in Yakitori Chicken Skewers?

Yes, with care. Breasts dry out sooner: pull them at 165 F, which usually means a few minutes less than the thighs would take. As written, the entry for Yakitori Chicken Skewers uses 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces.

Is Yakitori Chicken Skewers spicy?

Moderately. The heat in Yakitori Chicken Skewers comes from 1/2 tsp shichimi togarashi (or red pepper flakes). For a milder plate, halve the shichimi; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

How do I store and reheat Yakitori Chicken Skewers?

Refrigerate what is left of Yakitori Chicken Skewers within two hours and eat it within three days. Reheat in a hot skillet rather than the microwave to keep the char.

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