Description
Delight in the tender, juicy flavors of Japanese Chicken Yakitori, grilled to perfection and glazed with a sweet and savory sauce.
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 Skewers: Soak wooden skewers in water for 10-20 minutes to prevent burning during cooking.
- Prepare the Marinade: In a mixing bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir until the sugar dissolves.
- Prepare the Chicken: Trim the chicken, cut it into 1-2 inch chunks, and lightly pound to tenderize.
- Marinate the Chicken: Mix minced garlic, ginger, and black pepper with 1/4 cup of the prepared sauce. Toss chicken in the marinade and let sit for at least 10 minutes.
- Thicken the Sauce: In a saucepan, bring the remaining sauce to a boil. Mix cornstarch with 2 tablespoons of the sauce, then stir into boiling sauce until thickened, then remove from heat.
- Thread the Chicken: Thread marinated chicken onto soaked skewers.
- Grill or Broil: Preheat the grill or broiler to medium-high. Grill skewers for 8-12 minutes, turning and basting with sauce until cooked through.
- Cook to Perfection: Ensure the chicken reaches an internal temperature of 165°F (74°C) before serving.
Notes
Marinate the chicken overnight for deeper flavors. You can also use an air fryer or bake in the oven if grilling isn’t possible.
Nutrition
- Serving Size: 1 skewer
- Calories: 420
- Sugar: 22g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg