Name: Japanese Chicken Yakitori
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 5-6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs (Use either breast or thigh meat.); 2 cloves garlic, minced; 1 tbsp fresh ginger, minced or 1 tsp ginger powder (Fresh ginger preferred for a vibrant flavor.); 1 tsp ground black pepper; 1/3 cup soy sauce (Use low sodium if preferred.); 1/3 cup water; 3 tbsp red wine or mirin (Japanese rice wine) (Substitute with red wine if necessary.); 1/4 cup brown sugar (Plus 2 tbsp for the sauce.); 1 tbsp distilled vinegar or rice vinegar; 1 tbsp cornstarch (Used for thickening the sauce.); 6-7 pieces wooden skewers, soaked in water (Soak for 10-20 minutes to prevent burning.)

Description

A quick and easy Japanese chicken skewers recipe with a sweet and sticky sauce that can be grilled or broiled for a delightful weeknight dinner.

Ingredients

For the skewers

5-6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs (Use either breast or thigh meat.)
2 cloves garlic, minced
1 tbsp fresh ginger, minced or 1 tsp ginger powder (Fresh ginger preferred for a vibrant flavor.)
1 tsp ground black pepper
1/3 cup soy sauce (Use low sodium if preferred.)
1/3 cup water
3 tbsp red wine or mirin (Japanese rice wine) (Substitute with red wine if necessary.)
1/4 cup brown sugar (Plus 2 tbsp for the sauce.)
1 tbsp distilled vinegar or rice vinegar
1 tbsp cornstarch (Used for thickening the sauce.)
6-7 pieces wooden skewers, soaked in water (Soak for 10-20 minutes to prevent burning.)

Cook Mode Prevent your screen from going dark

Instructions

Preparation

Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves completely.
Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly. Marinate for at least 10 minutes.

Cooking

Pour the remaining sauce into a saucepan and bring it to a boil over medium heat.
Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken it. Let it simmer until syrupy, then remove from heat.
Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).

Notes

Serve with steamed rice and a cucumber salad for a complete meal. For a hearty meal, pair with miso soup or leafy greens.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Dinner, Main Course
Cuisine: Japanese