YAKITORI (JAPANESE SKEWERED CHICKEN)
Yakitori is Japanese skewered chicken, cooked on a charcoal grill with either sweet soy sauce or just salt. You DO NOT marinate the chicken before cooking through. Yakitori is great for entertaining a big crowd as it is a kind of finger food. It is quite easy to make. (Watch the Video)In this recipe, I am sharing the two most common yakitori - negima (chicken and shallots/scallions yakitori) and momo (plain chicken thigh yakitori) with sweet soy sauce. I also included onion rings on skewers and bacon & asparagus on skewers.The recipe also includes different methods of grilling yakitori - on a yakitori grill/BBQ and using the oven grill/broiler.Cook time can vary a lot depending on how many skewers you can grill at once.
Provided by Yumiko
Categories Main
Time 2h15m
Number Of Ingredients 13
Steps:
- Add Sauce ingredients to a pot and bring to a boil. Turn down the heat to medium or medium low and simmer for about 5 minutes to reduce the quantity by about a third. (Note 6).
Nutrition Facts : ServingSize 65 g, Calories 100 kcal, Carbohydrate 5.1 g, Protein 12.6 g, Fat 3.1 g, SaturatedFat 0.8 g, Cholesterol 37 mg, Sodium 471 mg, Sugar 3 g, UnsaturatedFat 2.3 g
YAKITORI CHICKEN SKEWERS
These glazed, lightly sweet chicken skewers get extra oomph with the richness of chicken livers. Serve with rice or noodles and a glass of chilled sake.
Provided by Jill Dupleix
Categories Main-course
Time 30m
Yield MAKES about 12
Number Of Ingredients 13
Steps:
- Soak bamboo skewers in water for 30 minutes. Drain. In a pan, combine soy sauce, ginger, garlic, sake, mirin, sugar, salt and pepper. Add a dash of water, then bring to the boil and allow to simmer for five minutes or until thick and syrupy, almost a glaze (beware of burning). Set aside to cool. Cut chicken and chicken livers into three-centimetre bite-size pieces. Cut spring onions into two-centimetre lengths. Thread the chicken, chicken livers and spring onions alternately onto bamboo skewers and coat well with teriyaki sauce. Heat a chargrill or barbecue and lightly oil. Grill skewers, turning once, and baste once or twice with marinade for eight to 10 minutes until nicely golden, with scorchy bits. Serve with lemon wedges.
YAKITORI (JAPANESE CHICKEN SKEWERS)
Yakitori is very popular in Japan: there are whole restaurants devoted to serving up variations of skewered grilled chicken. Now you can make it at home with an easy, flavorful recipe by Michael Ruhlman! Served with steamed rice, it's perfect for a satisfying weeknight dinner.
Provided by Michael Ruhlman
Categories main-dish
Time 1h25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Marinade: Smash and peel garlic cloves, then place in a small saucepan. Slice unpeeled ginger into coins (about 5 slices); add to the saucepan, followed by the mirin, soy sauce, and honey. Over medium-high heat, bring to a gentle simmer, stirring occasionally to prevent honey from burning; allow to simmer for about 1 minute. Set aside to cool by placing into a large skillet filled with cold water.
- Trim root ends from scallions; then cut the white and light green parts into 1-inch pieces. (Reserve green stalks for garnish.) Set aside. Slice each chicken thigh into 4 equal pieces. If using skewers, thread the chicken pieces onto the skewers, alternating with pieces of scallion.
- Place skewers on a rimmed baking sheet and pour marinade to coat chicken and scallions. Marinate for at least 30 minutes (and up to 3-4 hours), flipping the skewers in the marinade every 5-7 minutes. (Note: Chicken can be marinated the day before and stored, covered, in the refrigerator overnight.) While chicken marinates, preheat oven to 350 degrees F.
- Heat grill pan over high heat, 5-10 minutes (time will vary, depending on pan). Reserving the marinade, place chicken skewers on the hot grill and cook for 2-3 minutes; place a heavy plate or skillet on the chicken and press down to create grill marks. Flip skewers and repeat, 2-3 more minutes. Place the chicken, still in the grill pan, in the oven and bake, 10 minutes. Meanwhile, finish the sauce.
- Pour the marinade back into a saucepan and add the miso. Bring to a boil (which will kill off any bacteria from the raw chicken) and reduce slightly, 15 minutes. Meanwhile, remove grill pan from oven and transfer skewers to a plate. When the sauce has reduced, brush it over the chicken. Slice reserved scallion greens and sprinkle over the skewers before serving.
YAKITORI CHICKEN
Chicken is marinated in a soy sauce, sake and ginger sauce, then threaded onto skewers and broiled with leeks for an easy, tasty and fun meal.
Provided by dakota kelly
Categories World Cuisine Recipes Asian Japanese
Time 45m
Yield 6
Number Of Ingredients 7
Steps:
- In a medium dish, mix together the sake, soy sauce, sugar, garlic and ginger. Add chicken, and allow to marinate for 15 minutes.
- Preheat your oven's broiler. Grease six metal skewers, and thread alternately with 3 pieces of chicken and 2 pieces of leek. Place on a baking sheet or broiling pan, and brush with the marinade.
- Broil for about 5 minutes, baste again, then broil for another 5 minutes, or until chicken is cooked through. Discard remaining marinade.
Nutrition Facts : Calories 158.6 calories, Carbohydrate 11.5 g, Cholesterol 43.9 mg, Fat 1.1 g, Fiber 1 g, Protein 19.7 g, SaturatedFat 0.3 g, Sodium 1261 mg, Sugar 5.2 g
EASY CHICKEN YAKITORI
Chicken yakitori is an easy Japanese dish to make at home. Serve with white rice and sake for an easy but special meal!
Provided by ChefJackie
Categories World Cuisine Recipes Asian Japanese
Time 40m
Yield 4
Number Of Ingredients 8
Steps:
- Soak 10 wooden skewers in cold water for 15 minutes.
- Thread chicken pieces onto the soaked skewers, alternating with scallions.
- Combine sake, soy sauce, mirin, and sugar in a small saucepan and bring to a boil. Reduce heat and simmer for 5 minutes. Reserve 1/2 of the sauce for dipping.
- Heat a grill pan over high heat and lightly brush with vegetable oil. Add skewers and cook until chicken is no longer pink in the center, basting frequently with 1/2 of the sauce, 7 to 10 minutes per side.
Nutrition Facts : Calories 275.7 calories, Carbohydrate 14.8 g, Cholesterol 70.3 mg, Fat 9.2 g, Fiber 0.6 g, Protein 21.7 g, SaturatedFat 2.4 g, Sodium 1871.4 mg, Sugar 12.1 g
YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)
Make and share this Yakitori ( Japanese Grilled Chicken Skewers) recipe from Food.com.
Provided by Pneuma
Categories Chicken Breast
Time 30m
Yield 25 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring yakitori sauce to a boil for 5 min then set aside.
- thread the chicken alternately with the green onions onto the skewers.
- grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
- baste the yakitori again and serve with left over sauce.
CHICKEN YAKITORI RECIPE - JAPANESE CHICKEN SKEWERS
Chicken Yakitori Recipe is a Japanese chicken appetizer, with sweet and spicy notes. Succulent cubes of chicken are marinated in a delicious tangy sauce made with soy sauce, vinegar, some red wine and brown sugar for those sweet notes. Grilled on a pan and served with a sauce made with the remaining marinade. A winner recipe. this chicken yakitori can be made for your next dinner party or as part of meal for your family during the weekends. Serve Chicken Yakitori Recipe as an appetizer along with Vegetable Manchow Soup Recipe followed by a main course of Sambal Spiced Veggie Mee Goreng Recipe. Try our other Chicken Appetizer Recipes: Garlic Chicken Cheese Balls Recipe Tempura Chicken Wings With Barbecue Sauce Recipe Tandoori Mayonnaise Chicken Cigar Recipe
Provided by Archana's Kitchen
Time 50m
Yield Makes: 4 Servings
Number Of Ingredients 13
Steps:
- To begin making the Chicken Yakitori Recipe, wash and clean the chicken cubes.
- Soak the wooden skewers, in a bowl of water for 15-20 minutes.
- Into a mixing bowl, add the chicken, add the garlic, ginger, soy sauce, black pepper powder, red wine, brown sugar and vinegar.
- Mix well and set aside for a minimum of 30 minutes to marinate the chicken.
- After 30 minutes, start putting the chicken on the skewers. Do not discard the marinade, set aside for later use.
- Preheat a grill pan on medium flame. Brush with some oil, once the pan is nice and hot, place the Chicken Yakitori on it, and cook by turning their sides, ensuring the chicken is well cooked.
- This will take about 10-12 minutes.
- Once the Chicken Yakitori is cooked, remove from the grill pan and allow it to rest.
- Mix the cornflour with water in a bowl to make a corn flour slurry.
- Heat a shallow frying pan with oil on medium flame, add the garlic and saute till it turns into a light brown colour.
- To the fried garlic, add the remaining marinade, and the chilli sauce and bring to a boil.
- Once this sauce has come to a boil, add the cornflour slurry and wait for the sauce to thicken.
- Once the sauce is thick, turn off the flame. Check the salt and seasonings and adjust according to taste. Transfer the sauce to a small bowl.
- To serve, transfer the Chicken Yakitori to a serving platter, pour the sauce over it or in a bowl beside it and serve hot.
- Serve Chicken Yakitori Recipe as an appetizer along with Vegetable Manchow Soup Recipe followed by a main course of Sambal Spiced Veggie Mee Goreng Recipe.
YAKITORI (CHICKEN SKEWERS) WITH HOMEMADE YAKITORI SAUCE
Glazed in a homemade Yakitori Sauce, these Japanese Grilled Chicken and Scallion Skewers are hard to resist! You'll love this simple Yakitori recipe with an easy savory-sweet sauce that you can make ahead. It's great for grilling outdoors or under the broiler.
Provided by Namiko Chen
Categories Appetizer Main Course
Time 1h15m
Number Of Ingredients 8
Steps:
- Gather all the ingredients.
- Soak about 10 to 12 (5-inch) bamboo skewers in water for 30 minutes.
Nutrition Facts : Calories 70 kcal, Carbohydrate 2 g, Protein 9 g, Fat 2 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 43 mg, Sodium 234 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
JAPANESE CHICKEN SKEWERS {YAKITORI}
BEST EVER hibachi chicken skewers at home! Charred chicken and veggies, white rice, and a delicious sweet and savory homemade yakitori sauce recipe that you will adore.
Provided by Lindsay
Time 45m
Number Of Ingredients 8
Steps:
- For the sauce, combine all the ingredients in a small pan over medium-high heat. Bring to a boil, stir, then turn the heat off. Let the sauce sit and cool while you prepare the rest of the meal.
- Preheat the grill to high. Thread the peppers onto long skewers. Cut the chicken into bite sized pieces and thread them on skewers as well. To cook, grill the scallions whole for about 30 seconds on each side just to char, then remove from the grill and set aside. Grill the skewered veggies and chicken for about 5 minutes on each side until black edges form. When the chicken is nearly cooked, brush with the cooled sauce all over, then remove from the grill. If the veggies cook faster than the chicken, remove them first.
- Serve the skewers and scallions with cooked rice and extra sauce for drizzling and dipping.
YAKITORI CHICKEN
Classic Yakitori chicken recipe with Scallions and Yakitori Tare(Sauce) including step by step photos, a video and tips to make it successfully at home.
Provided by Shihoko | Chopstick Chronicles
Categories Main Dish
Time 30m
Number Of Ingredients 4
Steps:
- Soak 12 skewers in water for 20 minutes so that the skewers don't get burnt when they are grilled.
- Heat teriyaki sauce in a small saucepan medium-high heat. Bring to simmer and reduce to thicken the sauce. Set aside.
- Cut the chicken into about 2 cm (0.8 inch)
- Cut the white end part of the shallots into about 2 cm (0.8 inch) long pieces.
- Put 2 chicken pieces on to a skewer then 1 shallot alternately and repeat same for all 12 skewers.
- Preheat the BBQ grill and coat with olive oil. *1
- Place the yakitori chicken skewers on the grill side to cook the chicken till browned.
- Turn the skewers over and cook till other side browned or chicken meat change whitish colour.
- Brush the Teriyaki sauce over the chicken skewers. When one side is coated, turn the skewers over and Brush Yakitori sauce over the side.
- Repeat the above process one more time then turn the heat off.
- Serve the yakitori skewers on rice or serve with green salad.
Nutrition Facts : Calories 154 kcal, Carbohydrate 1 g, Protein 11 g, Fat 11 g, SaturatedFat 2 g, Cholesterol 65 mg, Sodium 419 mg, Sugar 1 g, ServingSize 1 serving
YAKITORI CHICKEN
Enjoy this deliciously sticky chicken made with a sauce of soy, mirin, sake and sugar as part of an easy Japanese banquet. Serve on bamboo skewers
Provided by Elena Silcock
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 7
Steps:
- Soak the skewers in a bowl of water while you prepare everything else, to prevent them from burning. Tip the soy, mirin, sake and sugar into a small saucepan, and cook over a medium heat for about 15 mins until the sauce is glossy.
- Remove the skewers from the water and thread each one with a piece of chicken, followed by a piece of spring onion. Repeat twice more so the skewer is well stacked. Fill all four skewers.
- Heat a large frying pan over a medium heat - you want to cook the chicken fairly gently so it soaks up the sauce. Put the skewers in the pan, then brush with the sauce. Cook for 10 mins, turning regularly and brushing in all the sauce. Serve immediately.
Nutrition Facts : Calories 265 calories, Fat 3 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Protein 27 grams protein, Sodium 3.7 milligram of sodium
YAKITORI
This Chicken Yakitori with its tender chicken and bold, complex, sweet and savory sauce belongs in your life and in your belly. Yakitori is a popular Japanese grilled chicken skewer that can be served as a tantalizing dinner or crowd-pleasing appetizer. The chicken is slathered with AMAZING tare (teriyaki-like sauce) while it sizzles over a hot grill. The homemade sauce doubles as the marinade for an easy family favorite that can be prepped in minutes. If you don't have a grill - no problem - I've also included instructions how to make juicy yakitori in the oven. Serve chicken yakitori plain as an appetizer, or as dinner along with rice, salad, veggies, etc. or even in salads or wraps or lettuce wraps. No matter how you serve this sensational chicken, everyone will be clamoring for more!
Provided by Jen
Categories Appetizer Main Course
Time 40m
Number Of Ingredients 15
Steps:
- Whisk together all of the Marinade/Sauce ingredients in a small bowl. Remove 1/3 cup sauce and add to a large bowl or freezer bag and whisk in olive oil. Add chicken and marinate 30 minutes at room temperature or up to overnight in the refrigerator (the longer the better). Refrigerate remaining sauce separately.
- If using wooden skewers, begin soaking when you marinate chicken.
- When ready to cook, thread chicken onto skewers, folding thin pieces almost in half so you skewer through both the top and bottom.
- Add reserved Yakitori Sauce to a small saucepan. Bring to a boil then reduce to a simmer over medium heat, whisking constantly. Simmer and whisk until thickened but not too thick (consistency of BBQ sauce), about 3 minutes.
YAKITORI CHICKEN (SKEWERS)
Great as a main meal with some rice and veges or as a fingerfood appetizer. Use a gluten-free soy sauce if cooking gluten-free (Aussies- Chang's brand is currently gluten-free). Bottled crushed ginger can be used in place of the fresh grated ginger. Bamboo skewers should be soaked in water for 5 minutes before using to stop them catching alight during the cooking time
Provided by Jubes
Categories Very Low Carbs
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Cut chicken into 2 cm pieces.
- Using a large bowl, combine all of the ingredients and stand for 10 to 15 minutes.
- Drain the chicken and reserve the marinade.
- Thread the chicken pieces onto 12 bamboo skewers.
- Cook the chicken skewers on a BBQ or grill plate . Turn them during cooking and brush with the reserved marinade (Only brush with marinade during the first half of the cooking time).
- Cook until browned all over and cooked through.
Nutrition Facts : Calories 321, Fat 3.2, SaturatedFat 0.8, Cholesterol 145, Sodium 2305.1, Carbohydrate 7.1, Fiber 0.4, Sugar 4, Protein 61.8
CHICKEN ON A SKEWER (YAKITORI)
Provided by Madhur Jaffrey
Categories Chicken Poultry Appetizer Broil Cocktail Party Backyard BBQ Dinner Party Soy Sauce Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 main course servings, or up to 8 with drinks
Number Of Ingredients 5
Steps:
- 1. Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
- 2. Thread two pieces of meat on to a skewer followed by a piece of bell pepper. If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer. If you are using long metal skewers, you can thread their entire length, leaving each end empty. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
- 3. Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
- 4. Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.
YAKITORI
Yakitori is a classic, easy Japanese street food served on skewers. This version, known as Yakitori Negima, is made with chicken and green onion grilled on a charcoal grill for a light smoky flavor and brushed with a homemade sweet and salty yakitori sauce. They cook quickly so they are great for weekday grilling and make a fantastic dinner with rice and grilled veggies on the side, or just serve them as an appetizer like they do in Japan!
Provided by Amy Nash
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Submerge wooden skewers in a large cup or shallow pan of water to soak for at least 30 minutes.
- Combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and the green part of 2 green onions in a medium saucepan on the stovetop over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes until reduced by about half and slightly thickened. It should continue to thicken as it cools. The sauce can be refrigerated for 2-3 months.
- Slice the chicken into 1 1/2-inch pieces, trimming away excess fat if necessary. Slice green onions into 1 1/2-inch pieces.
- Alternately thread pieces of chicken with pieces of green onion onto skewers that have been soaked in water for 30-60 minutes. You will likely need to fold the chicken a bit if using chicken thigh. Don't be afraid to load the skewers up pretty generously. Each skewer should hold 4 pieces of chicken and 3 green onion pieces. Season with kosher salt.
- Prepare a charcoal grill for medium-high heat or preheat the broiler. Set aside 1/3 of the yakitori sauce to avoid contamination. Grill over direct heat or broil for 4-5 minutes, then flip and brush each skewer with some of the yakitori sauce. Cook another 4-5 minutes on the other side, then flip and brush with sauce again, cooking another 1-2 minutes until the chicken is cooked through and the sauce is caramelized.
- Transfer the finished skewers to a plate and brush with some of the reserved sauce before serving. You could also garnish by sprinkling the skewers with sesame seeds or thinly sliced green onions before serving.
Nutrition Facts : Calories 461 kcal, Carbohydrate 43 g, Protein 54 g, Fat 6 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 145 mg, Sodium 3962 mg, Fiber 1 g, Sugar 29 g, UnsaturatedFat 3 g, ServingSize 1 serving
YAKITORI CHICKEN SKEWERS
An easy recipe for Japanese Yakitori Chicken featuring bite sized chicken pieces cooked on bamboo skewers. Smothered in a sticky, sweet and salty soy sauce, they're deliciously juicy, with quick prep and no marinating required!
Provided by Wandercooks
Categories Dinner
Time 20m
Number Of Ingredients 5
Steps:
- On each skewer, add the following: chicken, spring onion, chicken, spring onion, chicken. Make sure they're all pressed tight together.
- Pop a large frying pan over a medium to high heat. Add the vegetable oil and chicken skewers and cook for 3 minutes on each side, then cover and steam for another 5 minutes until almost cooked.
- Remove the chicken skewers and pour in the teriyaki sauce. Turn the heat up and bring it to a boil - it should be bubbling quite a bit. Add the chicken skewers back into the pan and cook for another couple of minutes on each side, basting the sauce over it as you go.
- Once the sauce starts to reduce and thicken, turn the heat off.
- Serve the chicken skewers immediately, and baste one last time with the thickened sauce in the pan for an extra shiny coat.
Nutrition Facts : Calories 102 kcal, Carbohydrate 4 g, Protein 7 g, Fat 6 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 37 mg, Sodium 721 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
CHICKEN YAKITORI
I grew up in Tokyo, and some of my favorite memories include eating chicken yakitori and other Japanese street food with my friends. Although we now live thousands of miles apart, my friends and I still reminisce about our nights sharing secrets and bonding over delicious meals. This one is easy to re-create at home, which makes it perfect for when I'm feeling homesick. I like to serve it with rice. -Lindsay Howerton-Hastings, Greenville, South Carolina
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- In a small saucepan, combine the first 4 ingredients. Bring to a boil over medium-high heat. Remove from heat; set aside half the mixture for serving., Thread peppers onto 2 metal or soaked wooden skewers. Thread chicken onto 6 metal or soaked wooden skewers. Grill chicken, covered, over medium heat until meat is cooked through, 10-12 minutes, turning occasionally and basting frequently with soy sauce mixture during the last 3 minutes. Grill peppers, covered, until tender, 4-5 minutes, turning occasionally. Grill onions, covered, until lightly charred, 1-2 minutes, turning occasionally. Serve chicken and vegetables with reserved sauce for dipping.
Nutrition Facts : Calories 332 calories, Fat 11g fat (3g saturated fat), Cholesterol 101mg cholesterol, Sodium 1316mg sodium, Carbohydrate 14g carbohydrate (11g sugars, Fiber 1g fiber), Protein 32g protein.
CHICKEN HEART YAKITORI SKEWERS
Yakitori is Japanese for grilled chicken. A yakitori master can turn one chicken into 19 separate dishes. Heart is one of my faves because of its pleasantly chewy texture and flavor. Traditional grills use binchotan or Japanese charcoal, but you can use any indoor or outdoor grill. Look for Chinese chicken powder. Although it's similar to classic chicken bouillion, it doesn't have the herbs and spices that make it taste like European stock.
Provided by Jet Tila
Time 40m
Yield 15 to 20 skewers
Number Of Ingredients 10
Steps:
- For the tare basting sauce: Heat a medium saucepan over high heat for 1 to 2 minutes. Carefully pour the sake into the pan away from you (it may ignite). Burn off some of the alcohol for about 30 seconds. Stir in the soy sauce, sugar, chicken powder, scallions and ginger and bring to the boil for about 1 minute, stirring to dissolve the sugar. Turn off the heat and evenly divide between 2 tall, heatproof containers like liquid measuring cups. (One will be for quickly marinating and another will be for basting.) Set aside.
- For the yakitori: Skewer the heart halves on each of 20 skewers, alternating every 2 pieces of heart with a scallion piece.
- Put the skewers in one of tare basting sauces while you heat the grill.
- Load a konro grill with hot coals and heat until the coals burn white. Position the grate on top. Alternately, preheat a charcoal grill.
- Remove the skewers from the basting sauce and sprinkle with salt and pepper. Cook the skewers on one side until light brown and slightly crispy, 3 to 5 minutes. Turn over and repeat until the scallions are soft and the hearts are medium, 3 to 5 minutes. Dunk the skewers into the unused tare basting sauce just until the hearts are fully dipped. Drain and place back on the grill for 1 minute on each side. The sauce will caramelize, and the hearts will crisp on the edges.
- Remove from the heat, then sprinkle on some sansho and shichimi and serve hot.
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5/5 (13)Total Time 35 minsCategory Appetizer, Main CourseCalories 333 per serving
- Place the soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil and rice vinegar in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
- Thread the chicken pieces onto skewers that have been soaked in cold water. Season the chicken with salt and pepper to taste, then brush the vegetable oil over the skewers.
EASY JAPANESE CHICKEN YAKITORI RECIPE - JESSICA GAVIN
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4.2/5 (69)Total Time 27 minsCategory AppetizerCalories 309 per serving
- In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornstarch.
- Thread cut pieces of chicken on wooden skewers that have been soaked in water for 30 minutes. Season with salt and pepper on both sides.
CHICKEN YAKITORI RECIPE - GREAT BRITISH CHEFS
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LOW SYN YAKITORI CHICKEN SKEWERS - SLIMMING EATS
From slimmingeats.com
4.5/5 (35)Total Time 25 minsCategory MainCalories 277 per serving
- Soak the wooden skewers in some warm water for approx 30 mins (this will skewers prevent from burning)
- Add the Tamari, rice vinegar, water, sugar, garlic and ginger to a small saucepan and bring to a boil, then reduce the heat slightly so that it gently bubbles and continue to heat the sauce until it starts to reduce down and go syrupy (this can take approx 12-15 minutes, ensure you keep an eye on it, as otherwise it can evaporate and burn quickly if you leave it unattended. The sauce won't go super thick, you want a syrup that can be brushed on the chicken so it coats it as you cook/grill it)
- Once the wooden skewers have soaked for required time, add the chicken breast pieces to the skewers.
- Heat a grill pan over a medium high heat, (or you can cook on a grill or barbecue) and spray with avocado spray oil
SOY-GLAZED CHICKEN YAKITORI RECIPE - DEAN FEARING | FOOD ...
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5/5 Servings 4
- Thread each of 8 metal skewers with 3 pieces of chicken and 3 pieces each of scallion and shiitake.
- In a saucepan, combine the soy sauce, mirin, kecap manis, sugar, ginger, Sriracha and garlic; bring to a boil. Simmer over low heat, stirring, until slightly thickened, 8 minutes.
- Light a grill or preheat a grill pan. Brush the skewers with oil and grill over high heat, turning, until nearly cooked through, about 5 minutes. Brush the skewers with the sauce and grill, turning, until the chicken is cooked through and nicely glazed, about 3 minutes longer. Serve at once.
EASY JAPANESE CHICKEN YAKITORI SKEWERS - FLAVOUR AND SAVOUR
From flavourandsavour.com
5/5 (11)Total Time 30 minsCategory Entrée/Main DishCalories 304 per serving
- Combine coconut sugar, mirin, tamari (or soy sauce or coconut aminos) and vinegar in a small saucepan.
- Before heating, transfer 1/4 cup of the mixture to a resealable plastic bag or marinating container.
- Slice chicken thighs lengthwise, add to the bag and massage to coat. Chill in the refrigerator for 2 hours or more.
- Simmer the remaining marinade over low heat until reduced by half. It will have the consistency of syrup. Remove from heat.
CHICKEN YAKITORI RECIPE - ANDREW ZIMMERN | FOOD & WINE
From foodandwine.com
4/5 Total Time 1 hr 30 minsServings 4-6
- In a saucepan, bring the water and kombu to a simmer. Add the bonito and return to a simmer. Remove the pan from the heat and let stand for 3 minutes. Strain the broth into a large saucepan. Add the sake, soy sauce, mirin and sugar to the broth and boil over moderately high heat, stirring occasionally, until slightly thickened, 45 minutes.
- Meanwhile, soak 16 bamboo skewers in water for 20 minutes; drain. Alternately thread the chicken and scallions onto the skewers.
- Finely grate the ginger into a small, fine strainer set over a bowl. Press the juice from the ginger; you should have 2 tablespoons.
- Light a grill. Brush the chicken and scallions with oil and grill over moderate heat, turning, until just cooked through, 10 minutes. Just before removing them from the grill, brush the skewers with the ginger juice and soy glaze. Serve, passing more glaze for dipping.
CHICKEN YAKITORI - CAROLINE'S COOKING
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From seriouseats.com
Occupation Culinary Consultant
CHICKEN YAKITORI RECIPE - BBC FOOD
From bbc.co.uk
Cuisine JapaneseCategory Starters & NibblesServings 4
CHICKEN AND CHEESE YAKITORI SKEWERS - FINE DINING LOVERS
From finedininglovers.com
4.3/5 (3)Total Time 25 minsServings 4
CHICKEN YAKITORI MINI SKEWERS - FOOD | DRINK | RECIPES
From waitrose.com
Servings 18Calories 100 per servingTotal Time 42 mins
CHICKEN YAKITORI RECIPE | SPARKRECIPES - HEALTHY RECIPES
From recipes.sparkpeople.com
Servings 6Calories 234 per serving
PASSAGGI A FAI FATTO IN CASA SUPER VELOCE YAKITORI PARTY ...
From foodbydo.com
CHICKEN YAKITORI SKEWERS RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
RECIPETIN EATS X GOOD FOOD: CHICKEN YAKITORI
From goodfood.com.au
YAKITORI RECIPE (WITH CHICKEN) | KITCHN
From thekitchn.com
SWEET CHICKEN YAKITORI RECIPE | WOOLWORTHS
From woolworths.com.au
YAKITORI CHICKEN - SOMERSET FOODIE - SHOPIFY
From somersetfoodie.com
CHICKEN YAKITORI SKEWERS RECIPES
From tfrecipes.com
YAKITORI CHICKEN SKEWERS RECIPES
From tfrecipes.com
JAPANESE CHICKEN YAKITORI - KING RECIPES
From gijilmolerku.com
YAKITORI | WHOLE FOOD MAG
From wholefoodmag.com
YAKITORI JAPANESE CHICKEN SKEWERS “EN BROCHETTE” - SUMMIT ...
From shfoodspro.com
YAKITORI (やきとり) - FOOD IN JAPAN
From foodinjapan.org
CHICKEN YAKITORI RECIPE - JAPANESE SKEWERS | MIZKANFLAVORS
From mizkanflavors.com
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