Chicken Yakitori Recipe

Name: Chicken Yakitori
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds boned chicken thighs or breasts, skin removed; 10 scallions, ends trimmed and cut into 1-inch lengths; 3 medium green peppers, cored, seeded, and cut into 1-inch squares; 14 6-inch bamboo skewers, softened about 1 hour in cold water to cover; 1 tablespoon canola or corn oil; 1 cup soy sauce; 1/2 cup sweetened rice wine (mirin); 1/2 cup sake; 3 tablespoons minced fresh ginger; 3/4 teaspoon dried chile flakes

Servings: persons

1 1/2 pounds boned chicken thighs or breasts, skin removed
10 scallions, ends trimmed and cut into 1-inch lengths
3 medium green peppers, cored, seeded, and cut into 1-inch squares
14 6-inch bamboo skewers, softened about 1 hour in cold water to cover
1 tablespoon canola or corn oil
1 cup soy sauce
1/2 cup sweetened rice wine (mirin)
1/2 cup sake
3 tablespoons minced fresh ginger
3/4 teaspoon dried chile flakes

1
Mix the Yakitori Marinade ingredients in a saucepan and bring to a boil.
2
Reduce the heat to low and cook for 5 minutes.
3
Cool slightly.
4
Trim the chicken of any fat or gristle.
5
Cut into 1/2-inch cubes.
6
Thread the chicken, scallions, and green peppers alternately onto the skewers, starting and ending with the green peppers.
7
Place the skewered chicken in a flat pan.
8
Pour the warm marinade on top, cover with plastic wrap, and let the chicken and vegetables marinate for 1 hour in the refrigerator.
9
Heat a heavy skillet or a grill, brush the surface with the oil and heat until very hot.
10
Cook batches of the skewered chicken and vegetables over high heat about 3 1/2 to 4 minutes, until golden brown and firm to the touch on both sides, turning once.
11
Baste the chicken and vegetables several times with the marinade as it cooks.
12
Brush the pan or grill with more oil as needed.
13
Remove the cooked meat and arrange on a serving platter.
14
Serve as an appetizer, or as an entree with steamed rice.

447

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 10 ingredients. The key ingredients include: 1 1/2 pounds boned chicken thighs or breasts, skin removed, 10 scallions, ends trimmed and cut into 1-inch lengths, 3 medium green peppers, cored, seeded, and cut into 1-inch squares, 14 6-inch bamboo skewers, softened about 1 hour in cold water to cover, 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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