Bbq Chicken Yakitori Kebabs Recipes

Steps:

• Bring yakitori sauce to a boil for 5 min then set aside.
• thread the chicken alternately with the green onions onto the skewers.
• grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
• baste the yakitori again and serve with left over sauce.

Steps:

• Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
• Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl. Add the chicken and toss to coat. Cover and refrigerate for at least 2 and up to 8 hours.
• Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
• Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers. Sprinkle with salt and pepper. Grill until charred and cooked through, about 6 minutes per side. Transfer to a cutting board.
• Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper. Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl. Toss the noodles with the remaining dressing and mound in the center of the mizuna.
• Cut the chicken thighs in half down the middle between the skewers to make kebabs. Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.

Steps:

• Place water in sauce pan over high heat in medium saucepan and bring to a boil. Add rice, stir. Cover rice and reduce heat to low. Cook rice 18 minutes or until tender.
• Preheat coals for tabletop hibachi or preheat grill pan over medium high to high heat.
• Combine sherry, sugar, dark soy and oil in a shallow dish. Turn cut chicken and scallions in marinade and let stand 10 minutes. Wash hands.
• Combine ginger and soy, oil and sesame oil in a second shallow dish for the beef. Cut raw meat against the grain in thin strips. Thread strips on to skewers, reserving several skewers for chicken, set into ginger and soy mixture. Season meat lightly with steak seasoning blend and turn in ginger and soy to coat. Set meat aside. Wash hands.
• Toast sesame seeds in a small skillet over moderate heat until they pop and are lightly toasted. This process will develop the flavor of the sesame fully. Combine the sesame seeds with five-spice powder and grill seasoning blend on a piece of wax paper or on a plate. Coat tuna with a scant drizzle of oil and sesame oil to help seeds and spices adhere to fish. Coat fish pieces in sesame and spices.
• Cook chicken pieces and scallions in a single layer over hot coals or on hot grill pan for 3 or 4 minutes on each side. Transfer chicken and scallions to a serving plate and set several bamboo skewers on the edge of the plate for spearing meat and scallions.
• Place beef skewers on hot grill surface and cook 2 to 3 minutes on each side in a single layer, turning once. Transfer to a serving plate.
• Cook fish on hot grill surface 1 to 2 minutes on each side and transfer to a serving plate. Tuna will be rare. Serve with several skewers on plate's edge for spearing.
• Transfer pickled watermelon rind, pickled ginger and pickled onions to ramekins and place along side grilled meats and fish for condiments. Serve with hot rice and extra soy sauce for dipping. Kiwis, tangerines and Asian pears are a nice offering of fresh fruit to round out this light menu.

Steps:

• Soak 10 wooden skewers in cold water for 15 minutes.
• Thread chicken pieces onto the soaked skewers, alternating with scallions.
• Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
• Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.

Steps:

• In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
• Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
• Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.

Steps:

• Soak bamboo skewers in cold water for 10 minutes, then drain. Place soy sauce, sake, sugar, ginger and chives in a screw-top jar and shake well to mix.
• Trim chicken breasts of any fat and membranes and cut into bite-sized cubes, about 1 1/2 inches. Place chicken cubes in a shallow glass or ceramic dish, pour marinade over cubes, cover and refrigerate for 1 hour.
• Preheat a stovetop grill pan, broiler (grill), or barbecue.
• Cut scallions into 2-inch lengths. Drain chicken, and thread cubes onto skewers alternately with scallions. Brush chicken and scallions with olive oil and cook until golden, about 5 minutes per side.
• Serve hot with soy sauce for dipping.

Steps:

• To make sauce, combine all ingredients in a small saucepan. Bring to a boil, remove from heat, and set aside.
• To prepare kebabs, cut thigh meat into bite-sized pieces. Cut thick parts of onions into 1-inch pieces, discarding the leaves. (See comments for additional suggestions for skewers.).
• Thread pieces of chicken and onion alternately onto skewers, just 1-2 of each per skewer.
• Dip each skewer into the sauce until well coated; place on a broiling pan.
• Brush with additional sauce, and place under hot broiler, about 4-6 inches from heat.
• Broil until the sauce begins to blacken around high points of skewers, about 4-5 minutes.
• Brush again with sauce, flip and brush other side. Continue broiling for another 4-5 minutes or until just starting to char.
• Repeat if necessary until chicken is cooked through.
• Serve immediately. Discard any remaining sauce.

Steps:

• To make the teriyaki sauce, heat the rice wine vinegar, brown sugar, soy sauce, ginger, and scallions to boiling over medium heat. Let cook for 7 minutes, then whisk in cornstarch slurry and cook for another 3 minutes or so, to allow to thicken. Remove from heat and cool to room temperature.
• Arrange the chicken cubes in a shallow nonreactive container such as a glass baking dish. Season with salt and pepper and rub into the chicken. Pour the sake over the chicken and then pour in the teriyaki sauce. Cover and let marinate in the refrigerator for at least 2 hours.
• Begin soaking about 12 bamboo skewers in water so they won't burn on the grill.
• Heat the grill and thread alternate pieces of chicken and leeks on the skewers. Each skewer should have approximately 3 pieces of chicken, and each serving will consist of 3 skewers. Grill over indirect heat until the chicken is tender but not dry, about 5 to 10 minutes.

Steps:

• Place the shoyu/soy, sake or sherry, sesame oil, garlic, ginger and honey in a shallow dish and stir together to mix. Add the chicken pieces and spoon the marinade over them. Cover and chill for at least 1 hour or overnight.
• Preheat the barbecue flat plate. Soak 30 small bamboo skewers in cold water for 30 mins, to provent them from burning on the barbecue.
• Thread about 2 pieces of chicken onto the skewers, alternating with one piece of capsicum and one of spring onions, threaded widthways.
• Cook the kebabs for about 10-15 minutes, or until cooked through, turning from time to time and brushing with the marinade.

Steps:

• For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
• For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
• Put the skewers in one of tare basting sauces while you heat the grill.
• Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
• Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
• Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.

Steps:

• 1. Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
• 2. Thread two pieces of meat on to a skewer followed by a piece of bell pepper. If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer. If you are using long metal skewers, you can thread their entire length, leaving each end empty. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
• 3. Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
• 4. Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.

Steps:

• Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
• Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
• Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
• Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
• Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.

Steps:

• Cut chicken fillets into bite-size cubes.
• Combine the sake, soy sauce, mirin& sugar in a saucepan.
• Bring to the boil& set aside.
• Thread the chicken pieces onto 25 skewers- alternating with green onion.
• Place the skewers onto a BBQ hotplate or on a tray if cooking under a griller.
• Brush the chicken with the sauce frequently& cook for 7- 8 minutes or until the chicken is cooked.
• Serve immediately.
• *NOTE:If using wooden skewers, soak them in water for 20 minutes before using as this prevents them from burning during cooking.

Steps:

• Make sauce: bring soy sauce, mirin, sugar, ginger, and garlic to boil in small saucepan.
• Cook over med-high heat until sauce thickens, about 5 minute.
• Remove from heat, set aside.
• Spray grill or broiler pan with nonstick spray.
• Thread chicken, bell peppers, and scallions on to skewers, alternating the ingredients.
• Grill or broil kebabs 5-inches from heat, frequently brushing with sauce, until veggies are tender and chicken is cooked through.
• Serve with the rice.
• 7 Points for 2 skewers and 1/2 cup rice.

Steps:

• In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.

Steps:

• Debone the drumsticks, including some of the cartilage. It's important to keep these components very cold. Place the meat along with the soft bone and meat grinder parts into the freezer for 20 to 30 minutes.
• Progressively grind the meat and soft bone on a 1/8-inch plate. Grind directly into a stainless mixing bowl set on top of an ice bath to keep the mixture cold.
• Add the minced onion, panko, salt and pepper to the meat mixture. Using a gloved hand, incorporate all the ingredients while mixing with vigor. The mixture should become sticky as the naturally occurring niacin is activated from the mixing motion. Immediately chill the mixture in the refrigerator.
• The skewers I use are square, so if the meat is loaded onto the sticks in a centered way, they should sit stable when resting on each side. If the weights are not evenly distributed, they will have a tendency to slip so the heavy side faces down - I tend to use other skewers as supports, so a little bit of over-crowding can work to your benefit.
• Divide the mixture into even 1 3/4-ounce (50g) portions, them form them along each skewer, working the meat lightly in your hands from the point of the skewer downward. Slightly wet your palm while shaping for cleaner results.
• The grill should be prepared high heat on one section, and much cooler on another section. This will allow quick searing as well as slow rendering of fats without flares of flames. Further, binchotan charcoal tends to snuff out when too much rendered fats drop on to it, causing more complications. Having a cooler section allows for a more intentional and thoughtful grilling process!
• Each skewer takes different lengths of time to grill, and how you build the coals into the grill, the atmospheric temperature and direction of wind will all contribute to slowing the cooking process down. During optimal conditions, the skewers should take 2 to 3 minutes tops to cook through, turning as the meat browns.

Steps:

• In a small bowl, combine 1/2 cup soy sauce, broth, honey, garlic powder and ginger. Pour 1/2 cup marinade into a large resealable plastic bag. Add chicken and broccoli; seal bag and turn to coat. Refrigerate for at least 3 hours. Cover and refrigerate remaining marinade. , Drain chicken and broccoli; discard marinade. On eight metal or soaked wooden skewers, alternately thread chicken and broccoli. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes or until chicken is no longer pink, turning once., In a Dutch oven, bring water to a boil. Add noodles (discard seasoning packets or save for another use); cook for 2-3 minutes or just until tender., Meanwhile, in a large skillet, saute garlic in oil for 1 minute. Add sake; bring to a boil. Cook until liquid is reduced by half; stir in remaining soy sauce. Drain noodles; add noodles and green onions to pan. Toss to coat., Heat reserved marinade; drizzle over yakitori and noodles.

Steps:

• Whisk soy sauce, sake, sugar, and ginger together in a bowl. Add chicken cubes; toss to coat. Marinate in the refrigerator for 2 to 3 hours.
• Thread chicken cubes and green onions onto skewers.
• Pour marinade into a small saucepan over medium heat; bring to a simmer. Reduce heat to low and keep warm.
• Preheat an outdoor grill for medium-high heat and lightly oil the grate. Grill skewers until chicken is browned, for 3 minutes. Flip and brush with warm marinade. Cook until second side is browned, about 3 minutes more.

Steps:

• For the chicken: place the chicken, peppers and scallions in a shallow non corrosive dish, season and set aside.
• For the marinade: mix all the ingredients together. Pour the marinade over the chicken and vegetables, cover with plastic wrap and chill overnight or for at least a couple of hours.
• In a separate shallow dish, cover 8 wooden skewers with water and leave to soak for as long as the chicken marinates.
• When ready to cook, thread the chicken and vegetables (not the scotch bonnet chili) onto the skewers and discard the marinade. Mix together the teriyaki sauce and honey and brush a little over the skewers.
• Light a barbecue or heat a griddle pan until smoking. Cook the skewers for 8-10 minutes, brushing every so often with the teriyaki sauce and turning regularly to ensure they brown evenly. Serve as canapé-style nibbles, or with noodles as a main meal.

Steps:

• Mix all marinade ingredients together.
• Pierce each chicken breast with fork several times.
• Marinate chicken breasts in marinade several hours.
• Cook on greased grill over medium heat 10 minutes or until done.

Steps:

• Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
• Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
• Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.