Chicken Yakitori Recipe

Chicken thighs: Cut into bite-sized pieces, these provide a juicy and flavorful base for the skewers.

Green onions: Adds a fresh and slightly sharp flavor that complements the chicken.

Soy sauce: A salty and umami-rich sauce that forms the base of the marinade.

Mirin: A sweet rice wine that adds a subtle sweetness to the marinade.

Sake: A Japanese rice wine that enhances the depth of flavor in the marinade.

Sugar: Balances the saltiness of the soy sauce and adds a touch of sweetness.

When grilling chicken yakitori, ensure that the skewers are not overcrowded. This allows for even cooking and better caramelization of the sauce. Additionally, turning the skewers frequently and brushing them with the sauce will help build layers of flavor and create a beautiful glaze on the chicken.

• chicken thighs - Substitute with pork tenderloin: Pork tenderloin has a similar texture and flavor profile, making it a good alternative for skewers.

• green onions - Substitute with leeks: Leeks provide a similar mild onion flavor and can be cut into similar-sized pieces for grilling.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar taste and consistency.

• mirin - Substitute with rice vinegar mixed with sugar: Combining rice vinegar with a bit of sugar can mimic the sweet and tangy flavor of mirin.

• sake - Substitute with dry sherry: Dry sherry has a similar alcohol content and flavor profile, making it a suitable replacement for sake in cooking.

• sugar - Substitute with honey: Honey can provide the necessary sweetness and also adds a slight depth of flavor.

• Allow the chicken yakitori to cool to room temperature before storing. This prevents condensation, which can make the chicken soggy.

• For short-term storage, place the yakitori in an airtight container. Refrigerate for up to 3 days. Make sure the container is sealed well to maintain the chicken's flavor and moisture.

• If you want to freeze the yakitori, first, lay the skewers on a baking sheet in a single layer. Place the sheet in the freezer for about 1-2 hours, or until the chicken is frozen solid. This prevents the skewers from sticking together.

• Once frozen, transfer the yakitori skewers to a freezer-safe bag or container. Label with the date to keep track of freshness. The chicken can be frozen for up to 2 months.

• When ready to reheat, thaw the yakitori in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor of the chicken.

• To reheat, preheat your oven to 350°F (175°C). Place the yakitori on a baking sheet and cover with aluminum foil to prevent drying out. Heat for about 10-15 minutes, or until warmed through.

• Alternatively, you can reheat the yakitori on a grill or stovetop. Brush with any remaining sauce to enhance the flavor and keep the chicken moist.

• Avoid microwaving the yakitori as it can make the chicken rubbery and unevenly heated.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken yakitori on a baking sheet lined with aluminum foil. Cover the skewers with another piece of foil to prevent them from drying out. Heat for about 10-15 minutes or until the chicken is warmed through. Brush with any leftover sauce to enhance the flavor.

• Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of olive oil or sesame oil to the pan. Place the chicken yakitori skewers in the skillet and cover with a lid. Heat for about 5-7 minutes, turning occasionally, until the chicken is heated through. Brush with additional sauce if desired.

• Microwave Method: Place the chicken yakitori skewers on a microwave-safe plate. Cover with a damp paper towel to keep the chicken moist. Microwave on medium power for 1-2 minutes, checking halfway through. Continue heating in 30-second intervals until the chicken is warmed through. Be cautious not to overheat, as this can make the chicken tough.

• Grill Method: Preheat your grill to medium heat. Place the chicken yakitori skewers on the grill and heat for about 3-5 minutes on each side, brushing with any remaining sauce. This method will help retain the original grilled flavor and texture.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the chicken yakitori skewers in the air fryer basket in a single layer. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating. Brush with extra sauce if desired.

• Skewers: Wooden or metal sticks used to thread the chicken and green onions for grilling.

• Small saucepan: Used to combine and simmer the soy sauce, mirin, sake, and sugar to create the yakitori sauce.

• Grill: A cooking device that provides direct heat, essential for grilling the skewers to perfection.

• Tongs: Handy for turning the skewers on the grill without burning yourself.

• Basting brush: Used to brush the yakitori sauce onto the skewers while grilling.

• Cutting board: A surface for cutting the chicken thighs and green onions into the required sizes.

• Knife: Essential for cutting the chicken thighs and green onions into bite-sized pieces.

• Measuring cups: Used to measure out the soy sauce, mirin, sake, and sugar accurately.

• Mixing bowl: Useful for holding the cut chicken and green onions before threading them onto the skewers.

• Serving platter: A dish to present the cooked yakitori skewers once they are ready to be served.

Prepare the sauce ahead: Make the soy sauce, mirin, sake, and sugar mixture in advance and store it in the fridge. This saves time on cooking day.

Pre-cut ingredients: Cut the chicken thighs and green onions the night before and store them in airtight containers.

Use metal skewers: Metal skewers don't need soaking and can save you 30 minutes.

Batch grilling: Grill multiple skewers at once to reduce cooking time.

Preheat the grill: Ensure the grill is hot before placing the skewers to speed up cooking.