Yakitori (Japanese Char-Grilled Chicken...Yakitori (Japanese Char-Grilled Chicken with Sauce)

Yakitori (Japanese Char-Grilled Chicken with Sauce) is a gluten free and dairy free main course. This recipe makes 6 servings with 803 calories, 29g of protein, and 64g of fat each. For $3.21 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. If you have ▢ salt, ▢ 3 fl oz mirin, ▢ quail eggs, and a few other ingredients on hand, you can make it. 1 person has tried and liked this recipe. This recipe is typical of Japanese cuisine. From preparation to the plate, this recipe takes approximately 2 hours. It is brought to you by Hungry Huy. All things considered, we decided this recipe deserves a spoonacular score of 51%. This score is good. Similar recipes include Yakitori (Japanese Grilled Chicken Skewers), Yakitori: Japanese skewered chicken, and Negima Yakitori (Japanese Chicken Skewers).

Ingredients

Cooking Instructions

1. 01

   Yakitori

2. 02

   Soak the wooden skewers in water for at least 1 hour (or more).

3. 03

   Chicken thigh/leg: If using bone-in chicken thigh or leg, remove the bones. You can either choose to keep the skin on or remove it and skewer the skin separately (see directions below).

4. 04

   Lay the meat flat on the cutting board and cut the meat in 2×2 square shapes. Try to keep the chicken in even shapes to make sure they all cook at the same rate.

5. 05

   Chicken with green onions: Slice the green onions in 1 ½ inch pieces. Fold each chicken square in half and place one on the skewer.

6. 06

   Add one green onion piece so that it lies parallel to the chicken horizontally. Repeat once more, and end with a chicken piece.

7. 07

   Chicken with shiso leaves: Skewer 3 to 4 pieces of chicken and then wrap one shiso leaf around the skewered meat stick. It should stick to the meat and not move around.

8. 08

   Chicken skin: Try to cut the chicken skin in long strips. Carefully add the chicken skin on one skewer while folding the skin like an accordion onto the skewer. This can be a little slippery so be careful and try to dry the skin with a paper towel before piercing and also dry your hands throughout the process so you can get a good grip on the skin.