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Japanese Chicken Yakitori Recipe!

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Cuisine: Japanese

Ingredients
 

  • 1/4 cup + 2 tablespoons soy sauce
  • 1/4 cup + 2 tablespoons mirin
  • 2 tablespoons sugar
  • 4 tablespoons sake or substitute with unseasoned rice wine vinegar
  • 2 pounds boneless skinless chicken thighs. Cut into 1 inch pieces
  • 1 bunch scallions sliced into 1 inch lengths use both white & pale green parts
  • About 12 bamboo skewers soaked in water for 30 minutes (This will help prevent them from completely burning up on the grill.)

Instructions

  • Whisk 2 tablespoons each: soy sauce, mirin, and sake in a large bowl. Add chicken, toss to coat, and refrigerate for 1 hour.
  • In a small saucepan, combine remaining 1/4 cup soy sauce, 1/4 cup mirin, and 2 tablespoons each of the sake and sugar. Bring the mixture to a boil, lower the heat, and let it simmer until the glaze is slightly thickened and glossy (about 15 minutes).
  • Prepare your grill or heat a grill pan to medium high. Lightly oil the grill grate.
  • Thread 4 chunks of chicken and 3 pieces of scallion onto each skewer, alternating the chicken and scallions.
  • Grill 10 minutes, or until meat is cooked through, turning every 2 to 3 minutes. Baste with glaze on both sides during the last 3 minutes. Brush with the glaze a second time during the final minute of cooking. Chicken and scallions should be deeply glazed when finished cooking.
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