Chicken Yakitori

Ingredients

• 4 pieces Boneless chicken thighs with skin (Approximately 600 g, boneless, skin retained)
• 60 ml Japanese soy sauce (Low-sodium preferably)
• 30 ml Mirin (Sweet rice wine)
• 30 ml Sake (Japanese rice wine)
• 30 g White sugar (About 2 tablespoons)
• 8 pieces Wooden skewers (Soak 30 min in water before use)
• 1 tablespoon Neutral cooking oil (Optional, for pan cooking)

Instructions

1. Prepare the chicken

   Debone the thighs, remove the skin if you wish (keep it for more flavor), remove the tendons, then cut strips about 3 cm wide, 4 cm long and 1 cm thick.

   Time: PT10M

2. Thread the skewers

   Lay the pieces on the board, fold them slightly to form a small strip 2 cm wide by 4 cm long, then skewer them keeping the meat flat.

   Time: PT5M

3. Prepare the yakitori sauce

   Boil the sake for about ten seconds to evaporate the alcohol, add the soy sauce and sugar, bring to a boil, then reduce heat to minimum and let it reduce by about one third.

   Time: PT5M

   Temperature: feu moyen

4. Cook the skewers

   Grill the skewers on the barbecue or in a grill pan, turning them regularly for even cooking, for about 8 minutes.

   Time: PT8M

   Temperature: gril à feu moyen‑élevé

5. Baste and serve

   Transfer the cooked skewers to a bowl, generously baste with yakitori sauce, then serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

0 g

Ingredient Substitutions

• Instead of Boneless chicken thighs with skin: Boneless chicken breast, Chicken drumsticks
• Instead of Japanese soy sauce: Tamari
• Instead of Mirin: Sake + sugar
• Instead of Sake: Mirin, Dry white wine
• Instead of White sugar: Honey, Maple syrup
• Instead of Wooden skewers: Metal skewers
• Instead of Neutral cooking oil: Sesame oil

Equipment Needed

• Cutting board
• Chef's knife
• Sauce bowl
• Small saucepan
• Barbecue grill grate or grill pan
• Kitchen tongs
• Cooking brush (for basting) (optional)
• Paper towels (optional)

Critical Steps — Do Not Skip

• Debone and cut the chicken into uniform pieces
• Thread the skewers keeping the meat flat
• Properly reduce the yakitori sauce
• Precise grilling to avoid drying out

Chef Tips from the Video

• Use chicken with skin for more flavor and juiciness
• Let the skewers rest 5 minutes after cooking before serving so the juices redistribute

Troubleshooting

Storage

Refrigerator: Store leftover chicken and sauce in an airtight container, up to 3 days.

Freezer: Can be frozen up to 1 month, well wrapped.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Prepare the sauce the day before and keep it refrigerated
• Cut the chicken ahead of time and keep it chilled
• Soak wooden skewers at least 30 min before cooking