Imagine sizzling, perfectly charred chicken skewers that transport you straight to the bustling streets of Tokyo, where the aroma of grilled meat fills the air and every bite tells a story of culinary tradition. Our Yakitori Chicken Thighs with Green Onion recipe is not just a meal—it's a flavor-packed journey that brings the heart of Japanese street food directly to your kitchen, promising an explosion of umami that will leave you craving more with every succulent bite.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 1 pound chicken thighs, cut into chunks
- 1/4 cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sake
- 1 tablespoon sugar
- 4 green onions, cut into 2-inch pieces
- Skewers, for grilling
Instructions
- Begin by preparing the chicken thighs. Cut the chicken into bite-sized chunks, approximately 1 to
- 5 inches in size. This will ensure even cooking and easy handling on the skewers.
- In a mixing bowl, combine the soy sauce, mirin, sake, and sugar. Whisk these ingredients together until the sugar is fully dissolved. This will be your marinade.
- Add the chicken chunks to the marinade, ensuring that all pieces are well coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 15 minutes. If you have more time, marinating for up to an hour will enhance the flavor.
- While the chicken is marinating, soak the skewers in water for about 10 minutes. This will prevent them from burning on the grill.
- After the chicken has marinated, remove it from the refrigerator and take out the skewers. Thread the marinated chicken chunks onto the skewers, alternating with pieces of green onion. Aim for about 3-4 chicken pieces and a piece of green onion on each skewer.
- Preheat your grill or grill pan over medium-high heat. If using a charcoal grill, ensure the coals are hot and glowing.
- Once the grill is hot, place the skewers on it. Cook for about 3-4 minutes on one side, then flip the skewers and cook for another 3-4 minutes on the other side. The chicken should be cooked through and have a nice char on the outside.
- During the last minute of cooking, you can brush the skewers with any remaining marinade for added flavor. However, do not reuse marinade that has come into contact with raw chicken without cooking it first.
- Once the chicken is fully cooked, remove the skewers from the grill and let them rest for a couple of minutes. This will help retain the juices.
- Serve the yakitori chicken thighs hot, garnished with extra green onions if desired. Enjoy your delicious Japanese-style skewers!
Tips
- Choose high-quality chicken thighs with some fat content for maximum flavor and juiciness.
- Don't rush the marinating process—the longer the chicken sits in the marinade (up to an hour), the more intense the flavor will become.
- Soak wooden skewers in water for at least 10 minutes to prevent them from burning on the grill.
- Maintain a medium-high heat to achieve that perfect char without burning the chicken.
- Use a meat thermometer to ensure chicken reaches an internal temperature of 165°F (74°C) for food safety.
- Let the skewers rest for a few minutes after grilling to help the juices redistribute, ensuring a moist and tender result.
- For an extra authentic touch, serve with a small dish of shichimi togarashi (Japanese seven-spice blend) on the side for added heat and complexity.
Nutrition Facts
Calories: 214kcal
Carbohydrates: 9g
Protein: 14g
Fat: 12g
Saturated Fat: g
Cholesterol: 55mg
