GRILLED CHICKEN YAKITORI
This is a great recipe to throw together as you are heading off to work in the morning. it is done in no time when you get home.
Provided by Kate in Ontario
Categories Chicken Breast
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix all marinade ingredients together.
- Pierce each chicken breast with fork several times.
- Marinate chicken breasts in marinade several hours.
- Cook on greased grill over medium heat 10 minutes or until done.
YAKITORI (GRILLED CHICKEN SKEWERS)
Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.
Provided by Melissa Clark
Categories quick, appetizer
Time 15m
Yield 6 appetizer servings
Number Of Ingredients 8
Steps:
- Cut chicken into one-inch pieces and place in a shallow dish.
- In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
- If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
Nutrition Facts : @context http, Calories 136, UnsaturatedFat 2 grams, Carbohydrate 4 grams, Fat 4 grams, Fiber 0 grams, Protein 18 grams, SaturatedFat 2 grams, Sodium 1228 milligrams, Sugar 2 grams, TransFat 0 grams
YAKITORI (GRILLED CHICKEN KEBABS)
Yakitori is chicken and various other things (mainly chicken, as tori means chicken) skewered, brushed with a sweetish sauce, and grilled to perfection. My version utilizes a simplified sauce and is cooked under the broiler, although it can be grilled, too. Yakitori is best eaten fresh while still very hot. Try with a Japanese beer, if you drink beer. I like to serve it as a meal, but it's intended to be more of a snack. Besides the kebab ingredients here, you can also use chicken gizzards or livers, wing drummettes, little meatballs of minced chicken, shitake mushrooms, bell peppers, or gingko nuts. The skewers should be quite small--just enough for a bite or two each.
Provided by Halcyon Eve
Categories Lunch/Snacks
Time 45m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- To make sauce, combine all ingredients in a small saucepan. Bring to a boil, remove from heat, and set aside.
- To prepare kebabs, cut thigh meat into bite-sized pieces. Cut thick parts of onions into 1-inch pieces, discarding the leaves. (See comments for additional suggestions for skewers.).
- Thread pieces of chicken and onion alternately onto skewers, just 1-2 of each per skewer.
- Dip each skewer into the sauce until well coated; place on a broiling pan.
- Brush with additional sauce, and place under hot broiler, about 4-6 inches from heat.
- Broil until the sauce begins to blacken around high points of skewers, about 4-5 minutes.
- Brush again with sauce, flip and brush other side. Continue broiling for another 4-5 minutes or until just starting to char.
- Repeat if necessary until chicken is cooked through.
- Serve immediately. Discard any remaining sauce.
Nutrition Facts : Calories 834.8, Fat 46.4, SaturatedFat 13.3, Cholesterol 254.2, Sodium 2453, Carbohydrate 35, Fiber 3.1, Sugar 17.6, Protein 57.5
YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)
Make and share this Yakitori ( Japanese Grilled Chicken Skewers) recipe from Food.com.
Provided by Pneuma
Categories Chicken Breast
Time 30m
Yield 25 skewers, 4 serving(s)
Number Of Ingredients 7
Steps:
- Bring yakitori sauce to a boil for 5 min then set aside.
- thread the chicken alternately with the green onions onto the skewers.
- grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
- baste the yakitori again and serve with left over sauce.
CHICKEN YAKITORI
Yakitori literally means "grilled chicken," so you don't need to call it chicken yakitori. But you can also add seasonal vegetables to these Japanese skewers.
Provided by Sonoko Sakai
Yield Serves 4
Number Of Ingredients 15
Steps:
- Soak bamboo skewers in water for 20 minutes (or use metal skewers).
- While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
- Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
- Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
- Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
- Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.
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