Ingredients with Measurements:
- 1 pound boneless, skinless chicken thighs, cut into bite-sized pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 1 tablespoon vegetable oil
- 1/4 teaspoon black pepper
- 8-10 bamboo skewers, soaked in water for 30 minutes
Special Equipment Needed:
- Grill or grill pan
- Basting brush
Step-by-Step Instructions:
1. In a small bowl, whisk together soy sauce, mirin, sake, brown sugar, grated ginger, grated garlic, vegetable oil, and black pepper.
2. Thread chicken pieces onto skewers, leaving a little space between each piece.
3. Brush the chicken skewers with the marinade and let them sit for at least 30 minutes, or up to 2 hours in the refrigerator.
4. Preheat grill or grill pan to medium-high heat.
5. Grill the chicken skewers, turning occasionally, until cooked through and lightly charred, about 8-10 minutes.
6. Brush the chicken skewers with the remaining marinade while grilling.
7. Serve hot.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes to 2 hours
Cooking time: 8-10 minutes
Temperature:
Grill or grill pan should be preheated to medium-high heat.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 220
Fat: 9g
Carbohydrates: 8g
Protein: 23g
Sodium: 860mg
Sugar: 6g
Substitutions for ingredients:
- Chicken thighs can be substituted with chicken breast or pork.
- Mirin can be substituted with sweet white wine or rice vinegar.
- Sake can be substituted with dry white wine or chicken broth.
- Brown sugar can be substituted with honey or maple syrup.
- Vegetable oil can be substituted with canola oil or sesame oil.
Variations:
- Add vegetables such as bell peppers, onions, or mushrooms to the skewers.
- Use different marinades such as teriyaki or miso.
- Serve with a dipping sauce such as ponzu or yuzu kosho.
Tips and Tricks:
- Soaking the bamboo skewers in water prevents them from burning on the grill.
- Basting the chicken skewers with the marinade while grilling adds flavor and moisture.
- Don't overcrowd the skewers to ensure even cooking.
Storage Instructions:
Leftover chicken skewers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Reheat the chicken skewers in the microwave or oven until heated through.
Presentation Ideas:
Arrange the chicken skewers on a platter and garnish with chopped scallions or sesame seeds.
Garnishes:
Chopped scallions or sesame seeds.
Pairings:
Serve with steamed rice and a side of pickled vegetables.
Suggested Side Dishes:
Steamed rice and pickled vegetables.
Troubleshooting Advice:
- If the chicken is sticking to the grill, brush the grill grates with oil before grilling.
- If the chicken is cooking too quickly, lower the heat on the grill.
Food Safety Advice:
- Make sure the chicken is cooked to an internal temperature of 165°F to ensure it is safe to eat.
- Use separate cutting boards and utensils for raw chicken to prevent cross-contamination.
Food History:
Yakitori is a popular Japanese dish that consists of skewered and grilled chicken. It originated in the Edo period (1603-1868) and was traditionally sold by street vendors.
Flavor Profiles:
Salty, sweet, savory, and slightly tangy.
Serving Suggestions:
Serve hot as an appetizer or main dish.
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Region: Japanese