Sizzling Glazed Chicken Yakitori Skewers with Scallion Rice Recipe

Savory glazed chicken yakitori skewers dance with vibrant flavors straight from japanese street food culture.

Tender meat threads onto wooden sticks, promising a delightful culinary adventure.

Each bite brings a perfect balance of sweet and umami notes.

Marinades infuse the chicken with rich, complex seasonings that make taste buds sing.

Scallion rice provides a delicate, aromatic companion to these delectable skewers.

Minimal ingredients create maximum impact in this simple yet spectacular dish.

Let’s ignite your passion for home cooking with this irresistible recipe that will transport you to tokyo’s bustling food markets.

Why You’ll Crave These Chicken Yakitori Skewers

• Speedy Flavor Burst: Dive into a quick Japanese-inspired dish that packs a punch of sweet and savory flavors in just a few simple steps.
• Minimal Ingredient Magic: Create an impressive meal with common pantry staples and basic cooking tools, making it perfect for spontaneous dinner cravings.
• Family-Friendly Feast: Kids and adults will love the tender chicken skewers with a delicious glaze that's not too spicy or complicated to prepare.
• Versatile Cooking Option: Easily adaptable for grill, stovetop, or oven, giving you flexibility to cook based on your kitchen setup and preference.

What You Need for Yakitori with Scallion Rice

• Chicken: Tender meat that forms the core of the yakitori skewers and absorbs the flavorful marinade.

• Soy Sauce, Mirin, Sake, Sugar: A classic Japanese combination that creates a sweet and savory glaze with depth of flavor.

• Rice: The base for the side dish that complements the yakitori skewers.
• Sesame Oil, Scallions: Add richness and fresh onion flavor to the rice.

• Wooden Skewers: Provide structure for grilling the chicken pieces.
• Cooking Oil: Helps prevent sticking and promotes even cooking of the skewers.
• Sesame Seeds: Provide a nutty garnish and visual appeal to the finished dish.
• Water or Broth: Used for cooking the rice to achieve perfect texture.

Easy Instructions for Chicken Yakitori at Home

Step 1: Create Flavor-Packed Glaze

Combine soy sauce, mirin, sake, and sugar in a small saucepan. Heat the mixture until it bubbles, then lower the temperature and let it simmer.

Cook for about 10 minutes until the sauce becomes slightly thickened and glossy. Remove from heat and allow to cool completely.

Step 2: Marinate Chicken Pieces

• Chicken pieces
• Prepared glaze

Toss chicken pieces in half of the cooled sauce. Let the meat soak up the delicious flavors for 15 minutes, allowing the marinade to penetrate deeply.

Step 3: Cook Fragrant Scallion Rice

• Rice
• Water or broth
• Sesame oil
• Chopped scallions

Rinse rice under cold water until the water runs clear. Add rice and liquid to a saucepan.

Bring to a rolling boil, then reduce heat, cover, and simmer for 18 minutes. Remove from heat and let sit, covered, for 5 minutes.

Fluff rice with a fork, then stir in sesame oil and freshly chopped scallions.

Step 4: Assemble Skewers

• Marinated chicken
• Scallion pieces
• Wooden skewers (soaked in water)

Thread marinated chicken and scallion pieces onto pre-soaked wooden skewers, creating a colorful and tasty arrangement.

Step 5: Grill to Perfection

Heat oil in a grill pan or skillet over medium-high heat. Grill skewers for 3-4 minutes on each side, brushing with remaining sauce until they become glossy and are completely cooked through.

Step 6: Serve and Garnish

Plate the hot yakitori skewers alongside the scallion rice. Sprinkle with sesame seeds and extra chopped scallions for a fresh, vibrant finish.

How to Nail Glazed Chicken Yakitori Every Time

• Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning and potential fire hazards.
• Use boneless, skinless chicken thighs for the most tender and flavorful yakitori, as they have more fat content than chicken breasts.
• Control heat carefully while reducing sauce to achieve a glossy, thick glaze without burning the sugars in the mixture.
• Pat chicken pieces dry before marinating to help the sauce adhere better and create a more even caramelization during cooking.
• For a gluten-free version, replace traditional soy sauce with tamari and ensure all other ingredients are certified gluten-free.

Flavorful Twists on Yakitori Skewers

• Spicy Jalapeño Yakitori: Add minced jalapeños to the marinade for a fiery kick and extra heat.
• Citrus Herb Chicken Skewers: Incorporate lemon zest, fresh thyme, and orange juice into the sauce for a bright, zesty flavor profile.
• Honey Ginger Yakitori: Replace sugar with honey and add grated ginger to the marinade for a sweet and warming taste.
• Teriyaki Pineapple Skewers: Mix in crushed pineapple chunks with the marinade and grill alongside chicken for a tropical touch.

What Complements Yakitori and Scallion Rice

• Savor Sake Smoothness: Pair the yakitori with a chilled Japanese sake to complement the umami-rich marinade and enhance the dish's delicate flavors.
• Create Crisp White Wine Match: Select a dry Riesling or Pinot Gris to balance the sweet-savory glaze and cut through the chicken's richness.
• Embrace Beer Harmony: Choose a light Japanese lager like Sapporo or Asahi to refresh the palate and echo the dish's authentic Japanese profile.
• Boost Green Tea Experience: Serve hot green tea alongside the skewers to cleanse the palate and provide a traditional Japanese dining complement.

Storing Leftover Chicken Yakitori the Right Way

• Refrigerate: Store leftover yakitori skewers and rice in airtight containers separately within 2 hours of cooking. Keep refrigerated for 3-4 days.
• Freeze: Wrap cooled skewers tightly in plastic wrap, then place in freezer-safe bags. Freeze for up to 2 months. Separate rice and chicken to maintain best texture.
• Reheat Skewers: Thaw overnight in refrigerator. Warm in preheated 350°F oven for 10-12 minutes, brushing with extra sauce to prevent drying. Check internal temperature reaches 165°F.
• Microwave Option: Reheat rice and chicken separately on medium power in 30-second intervals, stirring between each interval to ensure even heating. Add splash of water to prevent dryness.

Yakitori Skewer FAQs Answered

• What makes yakitori different from regular grilled chicken?

Yakitori is a Japanese style of skewered chicken traditionally cooked over charcoal, using specific cuts and seasoned with a sweet-savory tare sauce that caramelizes while grilling.

• Can I use chicken breast instead of thighs?

Yes, chicken breast works well, but thighs are more flavorful and tender. Just ensure you cut them into uniform pieces for even cooking and adjust grilling time to prevent drying.

• Do I need a special type of sake or mirin for this recipe?

Authentic Japanese sake and mirin are best, but you can substitute with dry white wine and a bit of sugar if needed. Chinese cooking wine can also work in a pinch.

Glazed Chicken Yakitori Skewers with Scallion Rice Recipe

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4.8 from 30 reviews

• Total Time: 45 minutes
• Yield: 4 1x

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Description

Japanese street-style Glazed Chicken Yakitori Skewers bring sizzling grilled perfection to your dinner table. Fragrant scallion rice and caramelized chicken create an irresistible culinary journey you’ll crave again and again.

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Ingredients

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Proteins:

• 1.5 lbs (680 grams) boneless, skinless chicken thighs, cut into bite-sized pieces
• 4 scallions, cut into 2-inch pieces

Sauce and Seasonings:

• 1/3 cup (80 milliliters) low-sodium soy sauce
• 1/4 cup (60 milliliters) mirin (sweet rice wine)
• 2 tablespoons sake (or dry white wine)
• 1 tablespoon sugar
• 1 teaspoon sesame oil
• Sesame seeds, for garnish
• Sliced scallions, for garnish

Rice and Cooking Ingredients:

• 1 cup (200 grams) jasmine rice
• 2 cups (480 milliliters) water or chicken broth
• 1 tablespoon vegetable oil

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Instructions

1. Craft a dynamic glaze by simmering soy sauce, mirin, sake, and sugar in a small saucepan for 10 minutes until it transforms into a glossy, slightly thickened reduction. Allow the sauce to cool completely.
2. Immerse chicken pieces in half of the cooled sauce, letting them marinate for 15 minutes to absorb rich, umami flavors.
3. Prepare scallion rice by thoroughly rinsing grains until water runs clear, then combine with water or broth in a saucepan. Bring to a rolling boil, reduce heat to low, cover, and simmer for 18 minutes. After cooking, let rice rest, covered, for 5 minutes before fluffing with a fork and incorporating sesame oil and finely chopped scallions.
4. Thread marinated chicken and scallion pieces onto pre-soaked wooden skewers, ensuring even distribution.
5. Preheat a grill pan or skillet to medium-high heat with a light coating of oil. Cook skewers for 3-4 minutes per side, consistently brushing with remaining sauce until chicken achieves a glossy, caramelized exterior and reaches proper internal temperature.
6. Plate the yakitori skewers alongside fragrant scallion rice, garnishing with a sprinkle of sesame seeds and additional fresh scallion slices for a vibrant presentation.

Notes

• Choose wooden skewers that have been soaked in water for at least 30 minutes to prevent burning during grilling.
• Marinate chicken for maximum flavor absorption, but avoid exceeding 30 minutes to prevent tough meat texture.
• Gluten-free modification works by using tamari instead of traditional soy sauce for celiac or gluten-sensitive individuals.
• Cut chicken into uniform bite-sized pieces to ensure even cooking and consistent caramelization of the yakitori glaze.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Dinner, Appetizer, Snacks
• Method: Grilling
• Cuisine: Japanese

Nutrition

• Serving Size: 4
• Calories: 400
• Sugar: 3g
• Sodium: 600mg
• Fat: 14g
• Saturated Fat: 2g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 26g
• Cholesterol: 90mg