Grillin' & Chillin' - Yakitori Chicken

Yakitori Chicken

Yakitori Chicken

Yield
4
Author
Grillin' & Chillin' With Craft Butcher Rusty Bowers
Prep time
10 Min
Cook time
15 Min
Inactive time
3 Hour
Total time
3 H & 25 M

Ingredients

  • 1 lb Springer Mountain Farms Boneless Skinless Chicken Thighs, trimmed of fat & cut into 1" cubes
  • 1/2 cup soy sauce
  • 1/4 cup mirin
  • 2 tablespoons sake
  • 1 tablespoon dark brown sugar
  • 3 cloves garlic, smashed with side of chef knife
  • 1/2 tablespoon ginger, grated
  • 6 wooden skewers, soaked in water
  • 1/4 cup scallions, thinly sliced
  • 1 teaspoon toasted sesame seeds
  • 1 serrano pepper, sliced thin (optional)

Instructions

  1. In a small sauce pan, combine the soy sauce, mirin, sake, sugar, garlic & ginger.
  2. Simmer for 5 minutes and then allow to come to room temperature; reserve 1/4 cup of mixture for a dipping sauce.
  3. Place the chicken in a large bowl & toss with remaining sauce to evenly coat & marinate for 1 to 3 hours.
  4. Preheat grill to 400°F using direct heat.
  5. Remove chicken from marinade & thread evenly on skewers. 
  6. Grill for 6 minutes, turning once, until chicken reaches an internal temperature of 165°F.
  7. Transfer chicken to a platter, garnish with scallions, sesame seeds, & serano peppers with reserved sauce on the side.
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Heather Sinyard