Chicken Yakitori

My chicken yakitori recipe uses the simplest ingredients and makes for juicy, mouthwatering chicken in an umami glaze. Ready in under 15 minutes! Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine Japanese

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 116kcal

Author Arman Liew

Ingredients

2 small chicken breasts skinless and boneless
4 large green onions
2 tablespoons oil to grill

For the yakitori sauce

2/3 cup soy sauce
2/3 cup mirin
1 1/2 tablespoons sugar

Instructions

Place 10 bamboo shoots in cold water for 5 minutes.
In a small saucepan, add the soy sauce, mirin, and sugar, and place over medium heat. Once it simmers, reduce it to low and let it simmer for 5 minutes.
Chop the chicken and green onions into 2-inch pieces.
Add the chicken and green onions to the soaked skewers. Once all the chicken is skewered, brush yakitori sauce on all sides.
Add some oil to a grill or non-stick skillet. Once hot, add the chicken yakitori and grill for 5 minutes, regularly turning.
Remove the skewers off the heat and let sprinkle with more green onions and sesame seeds.

Video

Notes

To oven bake: Prep the chicken and skewer as instructed. Place the skewers on a wire rack beneath a baking sheet lined with foil. Broil the skewers on one side for 4-5 minutes, then carefully remove them from the oven, flip them, and broil for another 4-5 minutes or until the chicken is fully cooked.

TO STORE: Place leftover chicken skewers in a shallow container and store it in the refrigerator for up to five days.

TO FREEZE: Place the cooked and cooled skewers in a ziplock bag and store it in the freezer for up to two months.

TO REHEAT: Either microwave the chicken for 20-30 seconds or in a non-stick pan.

Nutrition