Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. This is an easy-to-prepare dish that’s big on flavor, one you’ll be making all season long. The name “yakitori” translates to “grilled bird”. Chicken is most popularly used, though you can swap in other meats, like beef or pork. Yakitori is perfect for grilling season, with the best flavor achieved on a smoky charcoal grill, though you can easily use a gas grill, or cook the skewers on a stovetop or even in the oven. I’m making mine with boneless, skinless chicken thighs, though you can use skin on as well as other parts of the chicken, like chicken livers, gizzards, leaner chicken breast, or even chicken meatballs. There are many variations. Let’s talk about how to make chicken yakitori, shall we?
Soy Sauce. I love using dark soy sauce, though use your favorite. Sake. Or use Shaoxing wine or dry sherry. Mirin. Brown Sugar. Optional, for a touch of sweet. White sugar can be used. Minced Garlic. Minced Ginger. Chicken. I’m using boneless, skinless chicken thighs. Green Onions. For “negima”. Use fat ones, larger scallions, aka “Negi” in Japanese.
Reserve some of it to serve as a dipping sauce if you’d like. Marinate the chicken and scallions for 1 hour to develop flavor. Then, skewer the pieces and grill them up! Brush the skewers with the marinade a few times while grilling for bigger flavor. Boom! Done! Your chicken yakitori is ready to serve. These are perfect for anytime grilling! Very easy to make, and delicious. You can also freeze it for 2-3 months in freezer containers. That’s it, my friends. I hope you enjoy this yakitori chicken recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up!
Japan: The Cookbook, by by Nancy Singleton Hachisu (affiliate link, my friends!)
