Name: Yakitori Chicken Skewers
Prep time: 35 min
Cook time: 27 min
Total time: 1 h 10 min
Yield: 4 srv
Cuisine: Japanese
Ingredients: Chicken thigh — 700 g; Zucchini — 1 pcs; Red onion — 2 pcs; Soy sauce — 60 ml; Mirin — 60 ml; Sugar — 15 g; Oil — 15 ml; Salt — 5 g; Ground black pepper — 2 g; Bamboo skewers — 8 pcs

Yakitori Chicken Skewers

Juicy yakitori-style skewers: chicken thigh, zucchini, and red onion, grilled over charcoal until charred. Served with rice — kimchi optional.

1 h 10 min Prep 35 min Cooking 27 min Easy 4 srv BBQ/charcoal grill Lunch Dinner Japanese

Prep

Soak the bamboo skewers in water for 30 minutes to prevent them from burning over the charcoal. Meanwhile, light the grill — the coals are ready when covered with gray ash.
For the glaze, bring soy sauce, mirin, and sugar to a boil, and simmer on low heat for 5-7 minutes until slightly thickened.

Cooking

Cut the chicken thigh into 3-4 cm pieces, the zucchini into 1 cm half-moons, and the onion into layers roughly the size of the meat. Season with salt, pepper, and lightly brush with oil.
Thread onto the skewers, alternating: a piece of chicken, onion, chicken, zucchini — tightly, but without squeezing, so they cook evenly.
Place the skewers on a grate over the heat. Grill for 12-15 minutes, turning every 2-3 minutes, until the chicken is browned and the vegetables are charred.
In the last 3-4 minutes, brush the skewers with glaze on both sides in 2-3 applications — the sauce should caramelize, but not burn.
Check for doneness: the juices from the thickest piece of chicken should run clear (internal temperature 165°F).
Serve immediately, 2 skewers per portion, with boiled rice; complements kimchi or pickled vegetables well.

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Yakitori Chicken Skewers

Ingredients

Nutrition

Prep

Cooking

Keep this one or cook it