Chicken Yakitori by @dennistheprescott

1h30
Medium

4 servings

🫙

120 ml

Soy Sauce

🍶

60 ml

Mirin

🍶

60 ml

Sake

🍬

38 g

Brown Sugar

🧄

6 g

Garlic

🫚

6 g

Fresh Ginger

🧅

30 g

Spring Onions

💧

60 ml

Water

🍗

570 g

Chicken Thighs

🧅

1 bunch

Spring Onions

🌰

9 g

Sesame Seeds

🍋

67 g

Lime

🍚

480 g

Rice

🥦

500 g

Vegetables

Preparation Steps

  1. Step 1/12

    Submerge 8 wooden skewers in water and soak for 60 minutes to reduce scorching on the grill.

    wooden skewers
    water
    🍢wooden skewers
    🥣mixing bowl

  2. Step 2/12

    Preheat the pellet grill to 450°F (232°C) while preparing the yakitori sauce and skewers.

  3. Step 3/12

    Combine soy sauce, mirin, sake, brown sugar, garlic, fresh ginger, 2 spring onions, and water in the saucepan.

    soy sauce
    mirin
    sake
    brown sugar
    garlic
    fresh ginger
    spring onion
    water
    🥘saucepan
    🥄measuring cups
    🥄measuring spoons
    🧀grater

  4. Step 4/12

    Bring the sauce to a gentle simmer over medium heat, then cook for about 10 minutes until slightly reduced and glossy.

    soy sauce
    mirin
    sake
    brown sugar
    🥘saucepan

  5. Step 5/12

    Remove the yakitori sauce from the heat and set it aside for basting and serving.

    🥘saucepan

  6. Step 6/12

    Cut the chicken thighs into 1-inch (2.5-cm) pieces and cut the white portions of the spring onion into 1½-inch (4-cm) segments.

    boneless skinless chicken thighs
    spring onion
    🔪chef's knife
    🪵cutting board

  7. Step 7/12

    Thread the chicken thigh pieces and spring onion segments alternately onto the soaked wooden skewers.

    boneless skinless chicken thighs
    spring onion
    wooden skewers
    🍢wooden skewers

  8. Step 8/12

    Place the skewers directly on the preheated pellet grill and cook for 4 minutes.

    boneless skinless chicken thighs
    spring onion
    🥢tongs

  9. Step 9/12

    Turn the skewers over with tongs and brush all sides generously with the prepared yakitori sauce.

    boneless skinless chicken thighs
    spring onion
    soy sauce
    🥢tongs
    🖌️basting brush

  10. Step 10/12

    Continue grilling and basting, turning as needed, until the chicken reaches an internal temperature of 165°F (74°C).

    boneless skinless chicken thighs
    soy sauce
    🥢tongs
    🖌️basting brush
    🌡️meat thermometer

  11. Step 11/12

    Sprinkle the cooked yakitori with toasted sesame seeds and thinly sliced green spring onion tops.

    toasted sesame seeds
    spring onion
    🔪chef's knife
    🪵cutting board

  12. Step 12/12

    Serve the chicken yakitori with steamed rice and mixed vegetables, then squeeze lime over the skewers if desired.

    steamed rice
    mixed vegetables
    lime

Composition

Ingredients

Types

Condiment, Fermented Soy Product, Rice Wine, Alcohol, Sweetener, Vegetables, Aromatic, Spices, Root Vegetable, Liquid, Fruit, Citrus

Ingredients

Soy sauce, Mirin, Sake, Brown sugar, Garlic, Fresh ginger, Spring onions, Water, Chicken thighs, Sesame seeds, Lime, Rice, Vegetables

Allergens

Soy, Gluten

Dietetics

Dietary regimen

High Protein, Dairy Free

Calories

530 kcal

Macro nutrients

Protein: 35g, Carbohydrates: 57g, Total Fat: 15g, Saturated Fat: 4g, Fiber: 4g, Sugars: 15g

Nutritional Information

Minerals

Sodium: 1710mg, Potassium: 520mg, Iron: 2.7mg, Calcium: 85mg, Zinc: 3.4mg

Vitamins

Vitamin C: 12mg, Vitamin B6: 0.7mg, Vitamin B12: 0.5mcg, Vitamin K: 45mcg

Preparation

Time Information

Preparation

1 hour 10 minutes

Cooking

20 minutes

Overall

1 hour 30 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

wooden skewers, saucepan, chef's knife, cutting board, measuring cups, measuring spoons, grater, tongs, basting brush, meat thermometer, mixing bowl

Appliances

pellet grill, stovetop

Type

Type

Type Of Dish

Main Course, Skewers

Occasions

Dinner, Barbecue, Summer, Weeknight Meal, Outdoor Cooking

Origin

Source

Platform

instagram

Original Creator

@dennistheprescott

Origin

Cuisine

Japanese

Geographic

Japan, Asia

Various

Aspect

Texture

Juicy, Tender, Sticky, Caramelized, Chewy

Flavors

Savory, Sweet, Umami, Smoky, Gingery, Garlicky, Tangy, Salty

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Do not leave cooked chicken yakitori at room temperature for more than 2 hours.,Reduce the limit to 60 minutes if the ambient temperature is above 90°F (32°C).), fridge : 3-4 days (Store cooled leftovers in an airtight container within 2 hours of cooking.,Keep at or below 40°F (4°C).,Reheat chicken to 165°F (74°C) before serving.), freezer : 2-3 months (Freeze cooled yakitori in a freezer-safe airtight container or bag.,Freeze rice and vegetables separately for better texture.,Thaw overnight in the refrigerator before reheating.)