Yakitori (Japanese Charcoal-Grilled Chicken Skewers)
Yakitori is a Japanese grilled chicken skewer preparation where bite-sized pieces of chicken are threaded onto bamboo sticks and cooked over bincho charcoal. Tare-style yakitori involves repeatedly brushing the skewers with a glaze of soy sauce, mirin, sake, and sugar as they rotate over the coals, building a glossy, caramelized coating. The direct flame chars the edges of the meat while keeping the interior moist, and sections of leek placed between the chicken pieces caramelize into soft, sweet counterpoints. An alternative preparation uses only salt - shio yakitori - which strips the flavor back to the quality of the chicken itself and the smokiness of the grill.
Adjust Servings
Instructions
- 1
Cut chicken thigh into bite-size pieces and chop leek to similar size.
- 2
Thread chicken and leek alternately onto skewers.
- 3
Simmer soy sauce, mirin, sugar, and sake for 3-4 minutes to make tare.
- 4
Grill skewers on a hot pan or grill, brushing tare from the midpoint.
- 5
Finish with one last glaze when lightly charred and glossy.
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Nutrition (per serving)
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