Chicken Yakitori Recipe

Name: Chicken Yakitori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup pureed daikon radish; 1/3 cup mirin; 1/3 cup sake; 2 tablespoons canola oil; 2 tablespoons low-sodium soy sauce; Few dashes hot sauce, such as Tabasco, plus more for serving; 2 pounds boneless, skinless chicken thighs; Salt and freshly ground black pepper; 4 tablespoons canola oil; 4 tablespoons rice vinegar; 2 tablespoons soy sauce; 2 teaspoons lime juice; 2 teaspoons sugar; 8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well; 8 ounces mizuna

Servings: persons

1/4 cup pureed daikon radish
1/3 cup mirin
1/3 cup sake
2 tablespoons canola oil
2 tablespoons low-sodium soy sauce
Few dashes hot sauce, such as Tabasco, plus more for serving
2 pounds boneless, skinless chicken thighs
Salt and freshly ground black pepper
4 tablespoons canola oil
4 tablespoons rice vinegar
2 tablespoons soy sauce
2 teaspoons lime juice
2 teaspoons sugar
8 ounces rice noodles, cooked according to directions, shocked in cold water and drained well
8 ounces mizuna

1
Special equipment: 6-inch wooden skewers, soaked in cold water for at least 1 hour
2
Whisk together the radish puree, mirin, sake, oil, soy and hot sauce in a large bowl.
3
Add the chicken and toss to coat.
4
Cover and refrigerate for at least 2 and up to 8 hours.
5
Preheat a charcoal grill or kamado-style ceramic charcoal cooker for direct grilling over high heat.
6
Using 2 skewers for each chicken thigh, thread the edges of the meat onto the skewers.
7
Sprinkle with salt and pepper.
8
Grill until charred and cooked through, about 6 minutes per side.
9
Transfer to a cutting board.
10
Whisk together the oil, rice vinegar, soy, lime juice and sugar in a large bowl and season with pepper.
11
Pour some over the mizuna, toss to coat and mound in a large shallow serving bowl.
12
Toss the noodles with the remaining dressing and mound in the center of the mizuna.
13
Cut the chicken thighs in half down the middle between the skewers to make kebabs.
14
Arrange the skewers spoke-like around the mizuna, chicken toward the center, drizzle with additional hot sauce and serve.

832

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1/4 cup pureed daikon radish, 1/3 cup mirin, 1/3 cup sake, 2 tablespoons canola oil, and more.

Yes, Chicken Yakitori falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken Yakitori

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