Yakitori (Skewered Japanese Chicken)

Name: Yakitori (Skewered Japanese Chicken)
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 6-8 serving(s)
Ingredients: 2 lbs chicken thighs, cut into 1 to 1-1/2-inch pieces (boneless or skinless); 1 tablespoon vegetable oil; 1 1/2 teaspoons kosher salt; 1/4 teaspoon fresh ground black pepper; 1/2 cup low sodium chicken broth; 3 tablespoons soy sauce; 3 tablespoons mirin (sweet rice wine); 2 tablespoons fresh lemon juice; 1 tablespoon golden brown sugar; 1/4 teaspoon fresh ground black pepper

Submitted by diner524

"This is a common grilled/skewered chicken in Japan, but also officially is considered any type of skewered food in general. This is the recipe that I found in my "Weber's Charcoal Grilling - The Art of Cooking with Live Fire"."

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photo by Lavender Lynn

Ready In:: 35mins
Ingredients:: 10
Serves:: 6-8

ingredients

2 lbs chicken thighs, cut into 1 to 1-1/2-inch pieces (boneless or skinless)
1 tablespoon vegetable oil
1 ¹⁄₂ teaspoons kosher salt
¹⁄₄ teaspoon fresh ground black pepper
SAUCE
¹⁄₂ cup low sodium chicken broth
3 tablespoons soy sauce
3 tablespoons mirin (sweet rice wine)
2 tablespoons fresh lemon juice
1 tablespoon golden brown sugar
¹⁄₄ teaspoon fresh ground black pepper

directions

Fill a chimney starter to the rim with charcoal and burn the charcoal until it is lightly covered with ash. Spread the charcoal in a tightly packed, single layer across one-half of the charcoal grate. Put the cooking grate in place, close the lid, and let the charcoal burn down to high heat (450° to 550°F). Leave all the vents open. If you are using a gas grill, preheat your grill on high until it reaches 500°F.
In a medium bowl combine the chicken pieces with the oil, salt, and pepper and mix well. Thread the chicken pieces through their centers on the top half of the skewers. The chicken pieces should touch, but do not cram them together. Refrigerate until ready to grill, or as long as 2 hours.
In a small saucepan mix the sauce ingredients. Bring to a boil over medium-high heat and cook until the liquid is reduced to ½ to ¾ cup, about 5 minutes, stirring once or twice. Remove the saucepan from the heat.
Brush the cooking grates clean. Place a strip of aluminum foil on the cooking grate over the empty section of the charcoal grate or over an unlit burner. Grill the skewers over direct high heat, with the bare wooden section of the skewers placed over the foil. Close the lid and cook until the meat is lightly charred on the surface, 4 to 5 minutes, turning once and swapping their positions as needed for even cooking. Open the lid and begin turning and basting the chicken with the sauce (you may not need all of the sauce) until fully cooked, 3 to 5 minutes longer. Remove from the grill and serve warm.

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Reviews

We loved this! I used boneless chicken thighs and cooked on a charcoal grill. I didn't worry about putting the foil down, just cooked on the skewers. I also grilled fresh pineapple with this, and the chicken and pineapple were wonderful together. Thanks for sharing! Made for your win in Football tag, week 13.

breezermom
We loved it! Just the right amount of flavor and it cooked beautifully under the broiler. We did use pork chops instead of chicken, because we had them out for another recipe; that worked nicely.

Lavender Lynn

RECIPE SUBMITTED BY

diner524

Trinity, 48

I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. 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