Description
A simple, homey Japanese chicken yakitori recipe that is quick, saucy, and made with easily accessible ingredients, perfect for a weeknight dinner.
Ingredients
For the Chicken
- 5-6 pieces boneless chicken breast or 6-8 pieces boneless chicken thighs (Thighs are juicier and more forgiving.)
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or 1 tsp ginger powder
- 1 tsp ground black pepper
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tbsp red wine or mirin (Use mirin for traditional flavor.)
- 1/4 cup brown sugar
- 2 tbsp brown sugar (Additional for the sauce.)
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch (For thickening the sauce.)
- 6-7 pieces wooden skewers (Soaked in water for 10-20 minutes.)
Instructions
Preparation
- Soak the wooden skewers in water for 10-20 minutes to prevent burning.
- In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves.
- Trim excess fat or cartilage from the chicken, then cut it into 1-2 inch chunks and lightly pound to tenderize.
- Combine minced garlic, ginger, and black pepper with 1/4 cup of the prepared sauce in a large bowl. Add chicken and toss to coat evenly. Marinate for at least 10 minutes.
Cooking
- Pour the remaining sauce into a saucepan and bring to a boil over medium heat.
- Mix 1 tbsp of cornstarch with 2 tbsp of the sauce to create a slurry, then stir it into the boiling sauce to thicken. Simmer until syrupy, then remove from heat.
- Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally.
- Baste with the thickened sauce until chicken is cooked through (internal temperature of 165°F / 74°C).
Notes
Serve with warm rice and a side of steamed greens or sliced cucumbers. Sprinkle with sesame seeds or chopped scallions for extra flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: dinner, Main Course
- Cuisine: Japanese