Yakitori Grilled Chicken is a little different and very tasty. I made it in my oven, but you could easily make it on your barbecue. It is simple and delicious. The Yakitori sauce makes the dish, so let it simmer on your stove while you are preparing the chicken.
Ingredients
- 6 whole skinless boneless chicken thighs
- canola oil for drizzling
- 1 tbsp ground chili powder
- kosher salt
- white parts of one bunch of scallions about an inch long
- 1 tsp white sesame seeds for garnish
Yakitori Sauce
- 1/2 cup soy sauce
- 1/2 cup Mirin
- 1/4 cup saki or white wine
- 1/4 cup water
- 2 tsp brown sugar
- 1 bunch green onions (scallions) greens, cut into 2" pieces
Instructions
Gather all ingredients before starting the recipe.
Yakitori Sauce
- In a small saucepan, combine 1/2 cup soy sauce, 1/2 cup Mirin, 1/4 cup saki or white wine, 1/4 cup water and the green parts of the scallions and stir to combine. Bring to a boil, then reduce heat to medium low and gently simmer for about 40 minutes. The sauce should reduce by about half and be done before the chicken finished.
Chicken Skewers
- Trim fat from 6 whole skinless boneless chicken thighs and cut each thigh in half
- Season with kosher salt and sprinkle with 1 tbsp ground chili powder and then fold each piece in two, with the smooth side (presentation side) of the chicken showing. Skewer each piece onto a wooden skewer. You should allow for 4 pieces of chicken per skewer. Alternate the chicken with the white parts of one bunch of scallions cut about 1" long between each piece of chicken.
- Drizzle canola oil over the chicken, turning each skewer until all sides have been coated in oil.
- Pre heat oven to 450℉
- Place skewers on an aluminum foil lined flat sheet and lay the skewers over the edges of the pan to keep them off the foil. Add a strip of foil over the long exposed ends of the skewers to prevent the skewers from burning.
- Place the chicken on the middle rack of the preheated oven and set the timer for 10 minutes. After 10 minutes, turn the skewers over and cook for another 10 minutes.. The chicken should be getting a nice golden color after 20 minutes.
- Increase the oven temperature to 500℉.
- Baste the chicken with the yakitori sauce and return to the oven for 5 minutes.. After 5 minutes, turn and baste the second side and return for another 5 minutes. The chicken should have a deep golden color and be slightly charred around the edges.
Serving
- Serve with a rustic Cucumber Ribbon Salad and more yakitori sauce on the side.
