Easy Chicken Yakitori Recipes

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 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 food processor, pulse together chicken, eggs, garlic, 2 tablespoons ginger, scallions, salt, flour, cornstarch and panko until well combined. Form chicken mixture into 1 1/2-inch balls. To prevent mixture from sticking to your fingers, wet hands with water between rolling balls. Place balls on a plate, without touching.
• Meanwhile, roughly chop the 2-inch piece of ginger and in a medium pot over high heat, bring water to boil and add ginger. Place 8 to 10 balls at a time into the water. Cook for about 6 minutes. (Balls will float to top and change color, but inspect for pink on outside.) Remove from water using a slotted spoon and drain on paper towels. Repeat until all balls are cooked. When cool enough to handle, thread 3 balls per bamboo skewer and set aside.
• To make the yakitori sauce, whisk together sake, soy sauce, mirin, honey and cornstarch in a small saucepan. Bring to a boil over medium-high heat, reduce heat to medium and simmer, stirring occasionally, until thickened, about 2 minutes.
• Preheat gas grill to medium heat. Place skewers on lightly oiled grill. (Wipe oil on with a paper towel.) Cook 7 to 10 minutes, turning gently as they brown lightly. When chicken is done, lightly baste balls with the yakitori sauce. Place skewers on serving plate, drizzle with additional yakitori sauce. Sprinkle with cilantro, green onion, sesame seeds and cayenne pepper. Serve immediately with Sweet Chili Dipping Sauce.
• In a small bowl, whisk together ingredients.
• Yield: 3/4 cup
• Prep time: 5 minutes

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:

• 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:

• 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:

• Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
• Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
• Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
• If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.

Steps:

• To prepare the tukedare, combine the soy sauce, sake, water, ginger juice, sesame oil, lemon juice, kombu, and sugar in a saucepot over high heat. Stir until the sugar dissolves. Bring to a boil, then decrease the heat and simmer until the kombu becomes soft, about 20 minutes. Strain the sauce into a narrow container and mix in the ichimi togarashi. Set aside.
• To prepare the yakitori, remove the wings from the chicken. Butterfly the middle piece (which has 2 bones), keeping the bone and skin. Thread 2 skewers through both pieces to hold them together, with the skin side down. Set aside.
• Next, remove the skin from the remaining chicken and set aside. Remove the bones from the chicken breast, legs, and thighs and cut the meat into 1-inch cubes. Now you're ready to skewer. The trick here is to alternate different combinations of meat and vegetables-have fun with it! To start, thread 3 pieces of dark meat onto a skewer, alternating with some onion and shiitake mushrooms. Be sure to leave at least 1 inch of the skewer uncovered. Now repeat with the chicken breast cubes, this time alternately skewering with scallions and shiitake mushrooms. Next, try a combination with bell peppers. Repeat until all the skewers are prepared. Finally, don't forget to skewer the chicken skin and chicken liver, both traditional delicacies in Japan. But with these two, do not add any vegetables (so the skin and liver can cook uniformly).
• Heat a barbecue grill or stove-top grill pan over medium heat. Set several skewers of chicken and vegetables and the skin on the grill so the uncovered parts of the skewers hang over the edge. Flip the yakitori after 2 minutes, then cook 1 minute longer on the other side to sear evenly. Remove and dip the yakitori into tukedare to lightly coat (you can also use a pastry brush for this step). Now you're ready to slowly caramelize the sauce and cook the chicken, using the following technique: Return the skewers to the grill and cook for 1 minute. Remove and again dip into the tukedare. Return to the grill, turning the skewer to cook the other side for another minute. Repeat these steps until the chicken is cooked through and the sauce is caramelized, 8 to 10 minutes. Remember to grill over lower heat than we typically use to barbecue in America, and grill patiently and slowly. You'll turn and dip the skewers at least four times.
• Lightly salt the reserved chicken wings and liver pieces and follow the slow turning technique described above-but do not dip them into the tukedare. In Japan, yakitori wings are traditionally grilled only with a salt coating, not with sauce.
• Line up the grilled yakitori on a platter and serve.

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:

• 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.