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.
Ingredients
Scale
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
Instructions
- 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.
- Immerse chicken pieces in half of the cooled sauce, letting them marinate for 15 minutes to absorb rich, umami flavors.
- 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.
- Thread marinated chicken and scallion pieces onto pre-soaked wooden skewers, ensuring even distribution.
- 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.
- 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