Chicken Yakitori Skewers
Introduction
This is Mama Miche, and today in my magic kitchen: Chicken Yakitori
With Father's Day approaching, I thought we'd share an easy and delicious recipe that's perfect all summer long, but you can make it for Dad on Father's Day; use his grill but let him chill.
It is well-established that I love meat on a stick, and Japanese yakitori is no exception. Bite-sized pieces of meat grilled to perfection can't be bad. Yakitori (焼き鳥) is probably one of the most popular dishes in Japan. It is so popular there that many shops and restaurants serve only yakitori.
In Mama Miche's Magic Kitchen, we specialize in making your kitchen magic. Let's eat!
Tools
Cutting board or mat
Knife
Measuring cups & spoons
Mixing bowls
Marinade container
Small pot
Skewers (Note 1)
Grill
Ingredients
Makes 4 servings
1 to 1 1/2 pounds chicken breast or thigh, skinless and sliced
1/2 cup tamari
1/4 cup mirin
2 tbsp sake or dry sherry
1 tbsp honey
2 tbsp grated or pureed ginger
3 garlic cloves - crushed
Sesame seeds for topping
Sliced scallions for topping
Directions
PREP TIME: 20 mins | MARINATING TIME :1 hr (or more) | COOK TIME: 10 mins
Slice and skewer chicken (Note 1)
Combine tamari, mirin, sake/honey, ginger, and garlic in a small saucepan. Bring to boil; reduce heat to low and cook until a bit thicker, about 5- 15 minutes.
IMPORTANT! Let the marinade cool completely before marinating the chicken. (Note 2)
Reserve about 1/4 of the marinade for topping after cooking
If using wooden or bamboo skewers, soak them in water for one hour
Thread chicken pieces onto skewers
Pour the remaining 3/4 portion of the marinade over the chicken.
Rest for at least 1 hour or up to 6 hours in the fridge
Preheat the grill to medium heat.
Cook
Grill the chicken over medium heat for about 4 minutes on each side.
Brush or spoon on the remaining marinade before removing from the grill.
Drizzle any remaining marinade, dress with scallions & sesame seeds
Serve and devour
Notes
If using wooden or bamboo skewers, soak them in water for one hour
Warm marinade creates a cozy environment for bacteria to start forming in raw meat = a health hazard!
In the video, we doubled the recipe. The more marinade you make, the longer it takes to thicken.