Description
A delightful recipe for Japanese Chicken Yakitori, featuring tender chicken in a savory, sweet glaze that is perfect for cozy gatherings or weeknight dinners.
Ingredients
Scale
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 2 garlic cloves, 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 + 2 tbsp brown sugar
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch (for thickening)
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak the wooden skewers in water for 10-20 minutes.
- In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until sugar dissolves.
- Trim chicken, cut into 1–2 inch chunks, and lightly pound to tenderize.
- Combine garlic, ginger, black pepper, and 1/4 cup of prepared sauce in a bowl. Add the chicken and marinate for at least 10 minutes.
- Pour the remaining sauce into a saucepan and bring to a boil.
- Mix cornstarch with 2 tbsp of sauce to create a slurry, and stir into boiling sauce to thicken.
- Thread marinated chicken onto skewers and grill or broil over medium-high heat for 8-12 minutes, basting with thickened sauce.
Notes
You can marinate the chicken for up to 24 hours for deeper flavors. Leftovers can be stored in an airtight container for up to three days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 250
- Sugar: 12g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 70mg