Chicken Yakitori Recipe
Yakitori or chicken-on-a-stick is a real crowd pleaser. It is sweet and tangy and super easy to make. You can even marinate a whole bunch of chicken pieces at a time and freeze the chicken while it marinates. Defrost it, put it on a stick and cook it!
Ingredients
- 1 lb boneless, skinless, chicken thighs, each
- thigh cut into 4 pieces
- ½ cup low sodium tamari or soy sauce
- ¼ cup mirin
- 2 Tbs. sake
- 1 Tbs. brown sugar
- 2 cloves garlic, peeled and smashed
- 1 Tbs. minced ginger
- 4 green onions, cut into 3 inch sections
- 4-8 metal skewers or bamboo skewers*
Instructions
- 1
Mix the tamari, mirin, sake, sugar, garlic and ginger in a small pot. Bring to a boil and simmer for 6-7 minutes.
- 2
Let it cook, pour off ½ cup of sauce and reserve for brushing while the chicken cooks.
- 3
Let the marinade cool and pour the cooled marinade into a bag and add the chicken pieces to the bag.
- 4
Marinate for 1 hour at room temp or up to four hours in the fridge.
- 5
Remove from the fridge one hour before cooking (include that in your marinating time).
- 6
Put 2-3 pieces of chicken on each skewer with 2-3 pieces of green onion stacked in between each chicken piece.
- 7
On a grill pan or cast iron skillet. Grill/cook on med heat for 7 minutes, flip and repeat. Brush the reserved sauce on the skewers starting 2-3 minutes before the end of the cooking time, continue brushing until the reserved sauce is used up. Serves 6
Tips & Storage
- How to Store
- Refrigerate leftovers in an airtight container for up to 3-4 days. Chicken and turkey reheat well in the oven at 325°F to keep the meat moist.
- Can I Freeze This?
- Absolutely. Cool completely and store in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Cooking Tip
- Use a meat thermometer to ensure poultry reaches an internal temperature of 165°F (74°C) for food safety. Let it rest for 5-10 minutes after cooking for juicier results.
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Frequently Asked Questions
How do I make Chicken Yakitori?
This Chicken Yakitori recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 10 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this chicken yakitori ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.