Yakitori (Grilled Chicken Skewers)
Melissa Clark published this recipe on nl.nytimes.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Johan Pordon on SeeMeCook
Japanese chicken skewers marinated in a savory-sweet tare made with soy sauce, mirin, sake, ginger, garlic, and brown sugar. Grill or broil the skewers until cooked through, then finish with reserved sauce and scallions.
- Time
- 78 minutes
- Equipment
- Stovetop, oven, and grill
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten, soy, and alcohol
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 145 g
- 60 g
- 30 g
- 6 g
Weights are estimates. Together, the ingredients weigh about 705 g before cooking, which is about 120 g per serving.
Steps
Cut the chicken into approximately 1-inch pieces and place it in a shallow dish.
In a small saucepan, combine the dark soy sauce or tamari, mirin, sake or dry sherry, brown sugar, smashed garlic, and grated ginger.
Bring the sauce to a simmer over medium heat. Cook for about 7 minutes, stirring occasionally, until it thickens slightly.
Measure out and reserve 2 tablespoons of the sauce for serving. Keep it separate from the raw chicken.
Pour the remaining sauce over the chicken. Cover the dish and refrigerate for at least 1 hour, or up to 4 hours.
If using wooden or bamboo skewers, place them in water and soak for 1 hour so they are less likely to burn under the grill or broiler.
Preheat an outdoor grill or broiler. Set the rack or grill for high heat, and prepare the cooking surface so the skewers can be turned easily.
Thread the marinated chicken pieces onto the skewers, leaving a little space between pieces for even cooking. Keep skewers made from different chicken parts separate if using livers, gizzards, and thighs, since their cooking times differ.
Grill or broil the skewers, turning them halfway through cooking. Cook liver skewers for about 3 minutes total, gizzard skewers for about 10 minutes total, or thigh skewers for about 6 minutes total, until browned and cooked through.
Transfer the cooked skewers to a serving platter. Drizzle with the reserved sauce and scatter the thinly sliced scallions over the top.
Notes
The structured recipe lists a 15-minute total time, but the stated 1-hour minimum marinade and 1-hour skewer soak make the practical elapsed time substantially longer. Serve with something fresh and green, such as cucumber salad, and rice. Use separate utensils and a clean dish for cooked chicken after it has contacted the raw marinade.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 188
- Protein
- 18 g
- Carbs
- 9 g
- Fat
- 7 g
- Fiber
- 0 g
Where the calories come from
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