Yakatori Chicken Skewers
Ingredients
- 6boneless
skinless chicken thighs
- ¼ csoy sauce
low-sodium recommended
- ¼ cMirin
*see Note 1 below
- 1 tbspwhite granulated sugar
- 1 clovegarlic
finely grated
- ¼ tspfresh ginger
finely grated
- ½English cucumber
thinly sliced
- ¼red onion
peeled and thinly sliced
- ¼ cunseasoned rice wine vinegar
- 1 tspbrown sugar
- 1 tspsesame seeds
- ½ tspsesame oil
regular or toasted
- ⅛ tspred pepper flakes
- Salt and freshly ground pepper
Directions
Make the sauce:
- 1
Add the soy sauce, Mirin, white sugar and garlic and ginger (if using) to a small saucepan and stir together. Bring the mixture to a boil over medium heat, then reduce heat to medium low (or lower, if needed, to allow for a gentle simmer) and allow the mixture to simmer until the mixture reduces by about 1/2, has a nice gloss to it and thickens just slightly (about 10-15 minutes).
- 2
Remove mixture to a bowl and allow to stand at room temperature until completely cooled. *Never add raw chicken to hot or even slightly warm sauce! You'll need about 30-45 minutes for the sauce to cool completely, so plan ahead :)
Prepare the chicken thighs:
- 1
Unfold the chicken thighs and cut into 3 pieces/strips. (When you unfold the chicken thigh, there is a thinner 1/3 piece that is a natural to cut into one strip, then cut the remaining piece into 2 strips). Repeat with all the chicken thighs and place into a bowl. Set aside or refrigerate until needed.
- 2
Once sauce has cooled, remove 2-3 Tbsp of the sauce mixture to a small bowl, cover and refrigerate separately from the chicken. Add the remaining sauce to the prepared chicken, stir to coat well, then cover and refrigerate at least 30 minutes or up to 8 hours. (If you have the time, a longer marinating time is best. I aim for at least 4 hours, when I can).
- 3
Soak the bamboo skewers in water for 20 minutes before using.
- 4
When ready to cook, thread the marinated chicken pieces onto the soaked skewers, threading 3 pieces onto each skewer and threading lengthwise, catching both ends of the chicken strip, then spreading out fully along the skewer. Repeat with remaining chicken and skewers. RESERVE remaining marinade for basting during cooking.
- 5
For oven method: Preheat oven to 425F. Place skewers onto a baking sheet and cook in preheated oven for about 18-20 minutes, basting well with reserved marinade after 10 minutes of cooking.
- 6
For BBQ method: Preheat bbq to about 375-400F. Place skewers on top rack and close the BBQ lid. Allow to cook 8-10 minutes, then baste well with reserved marinade. Close lid and cook a few minutes longer. Finish by placing the skewers on the grate, over the flame for a minute or two to brown slightly.
- 7
Remove skewers from oven or grill and brush with the bit of sauce that was reserved separately from the chicken (NOT the sauce used to marinate the chicken, but the sauce you set aside at the start!). The sauce may have thickened up if refrigerated, but just brush it on the hot chicken and all will be good, as the heat from the chicken will loosen it up nicely and provide a wonderful glaze.
For the cucumber salad:
- 1
Thinly slice the cucumber and red onion and place into a medium bowl. Make the vinaigrette by whisking together the remaining ingredients and pouring over the cucumber/red onion mixture. Toss to combine well. Allow to stand about 15 minutes at room temperature before serving.
Yakatori Chicken Skewers
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About this Recipe
Delicious Yakatori Chicken Skewers with Fresh Cucumber Salad
Craving a taste of Japan without leaving your kitchen? These Yakatori chicken skewers are an absolute treat, bringing wonderfully savory and sweet flavors right to your plate. Our recipe makes it incredibly easy to create authentic-tasting Asian chicken skewers using readily available ingredients, no sake needed for the rich, glossy sauce!
We start with succulent boneless chicken thighs, which stay incredibly juicy and tender when grilled or pan-fried. The magic truly happens with the simple yet profound Yakatori sauce, a perfect balance of soy sauce, mirin, a touch of sugar, finely grated garlic, and fresh ginger. This combination caramelizes beautifully on the chicken, creating that irresistible umami glaze everyone loves.
But what makes these chicken kabobs truly special is the accompanying fresh Asian-inspired cucumber salad. Thinly sliced English cucumber and crisp red onion are tossed in a vibrant dressing of unseasoned rice wine vinegar, brown sugar, sesame seeds, sesame oil, and a hint of red pepper flakes. This bright, tangy salad cuts through the richness of the chicken, offering a refreshing counterpoint that elevates the entire meal.
Tips for Perfect Skewers and Serving:
- Don't Overcrowd: Ensure chicken pieces aren't packed too tightly on the skewers for even cooking.
- Soak Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Grill or Pan-Fry: These skewers are fantastic grilled, but also cook beautifully in a hot cast-iron pan or on a griddle for a weeknight meal.
- Serve Immediately: Enjoy the skewers hot off the grill or pan, paired with the chilled, crisp cucumber salad. A sprinkle of extra sesame seeds or chopped scallions can add a lovely finish.