Description
Savor Japanese Chicken Yakitori Like a Pro at Home
Ingredients
Scale
- 5–6 pieces boneless chicken breast or thighs
- 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
- 1/4 cup brown sugar (plus 2 tbsp for caramelization)
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch
- 6–7 pieces wooden skewers, soaked in water
Instructions
- Soak the skewers in water for 10-20 minutes to prevent them from burning on the grill.
- Mix the marinade by combining soy sauce, water, red wine (or mirin), brown sugar, and vinegar in a bowl. Stir until the sugar dissolves completely.
- Prepare the chicken by trimming excess fat and cutting it into 1-2 inch chunks.
- Combine minced garlic, ginger, black pepper, and 1/4 cup of the marinade in a bowl. Add chicken chunks and toss to coat. Marinate for at least 10 minutes.
- Boil remaining marinade in a saucepan over medium heat. Mix 1 tbsp cornstarch with 2 tbsp sauce to form a slurry, stir it into boiling marinade, and let it reduce until syrupy.
- Thread marinated chicken onto soaked skewers and grill for 8-12 minutes, turning occasionally and basting with thickened sauce.
Notes
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 15 g
- Sodium: 1000 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 70 mg