Description
Discover how to make delicious yakitori at home with our easy-to-follow recipe. Learn the secrets to perfectly grilled skewers packed with flavor!
Ingredients
- 1/2 cup (120 ml) soy sauce (use gluten-free soy sauce for GF)
- 1/2 cup (120 ml) apple juice
- 1/4 cup (60 ml) apple cider vinegar
- 1/4 cup (60 ml) water
- 2 tbsp (30 ml) brown sugar (packed and leveled off)
- 2 Tokyo negi (naga negi; long green onion) (or 9 green onions)
- 1 lb (450 g) boneless, skinless chicken thighs (at room temperature)
- vegetable oil (for brushing the wire rack)
- shichimi togarashi (Japanese seven spice) (optional; for a spicy kick)
Instructions
- Collect all necessary items. For this dish, I prefer teppogushi or “gun skewers” with a flat handle, available at Japanese stores or online. If unavailable, normal bamboo skewers work too.
- Submerge 10–12 bamboo skewers of 5 inches in water for half an hour (or at least 10 minutes while you prepare everything else).
- Separate the green sections of two Tokyo negi (naga negi) from the white and light green parts. Chop the white and light green sections into pieces of about 1¼ inches. Halve the green parts horizontally.
- Pour soy sauce, apple juice, apple cider vinegar, and water into a small pot.
- Incorporate brown sugar and the green sections of the Tokyo negi into the mixture.
- Increase the heat to bring it to a boil. Once boiling, lower the temperature and let it gently cook without a lid until the liquid reduces to a third of its starting volume, approximately 30 minutes. Allow it to cool down to room temperature before using. As it cools, the sauce thickens and becomes shiny. Note: You can prepare the sauce ahead of time. Remove the green onion, transfer it to a mason jar, and refrigerate for up to 2–3 months.
- Suggestion: If you wish to offer extra sauce with your yakitori, set aside one-third of it in a bowl for the final coating before serving. To avoid contamination, apply this set-aside sauce with a clean brush only after the chicken is thoroughly cooked.
- Dice the chicken thighs into squares of about 1¼ inches.
- On a flat surface, fold each chicken slice in half. Hold a skewer at a 45-degree angle and pierce the side of the folded chicken. Then, align the skewer parallel to the surface and thread it through completely, positioning it near the handle.
- Next, skewer a piece of Tokyo negi perpendicular to the skewer, placing it snugly against the chicken.
- Add another chicken piece, followed by another Tokyo negi piece.
- Finish with a chicken piece. Each skewer should hold three chicken slices and two Tokyo negi pieces.
- Cover a baking tray with aluminum foil for simple cleaning. Put a wire rack suitable for the oven on top. Brush the wire rack with vegetable oil to prevent sticking.
- Arrange the skewers on the rack in two lines, with the handles resting on the tray’s edges. Cover the top and bottom of the handles with folded aluminum foil strips to prevent burning.
- Set the broiler to High (550°F/288°C) with a rack in the middle of the oven, around 8 inches (20 cm) from the heat source. Allow the elements to heat up, taking about 3–5 minutes. Then, position the skewers under the broiler for 6 minutes. Tip: To broil, you manage the distance from the heat instead of adjusting the oven’s temperature, similar to using different heat zones on a grill.
- After 6 minutes, coat the chicken and Tokyo negi with the yakitori sauce.
- Carefully turn the skewers using tongs. Apply sauce to the other side. Continue broiling for 3–4 minutes to caramelize the sauce.
- Finally, flip once more for presentation. Brush with sauce, then broil for another 1–2 minutes. Take the tray out.
- Warm a large frying pan over medium heat. Once hot, add about 1 tablespoon of vegetable oil. When the oil is ready, lay the skewers in a single layer (you might need to do this in batches). Cook until each side is browned, approximately 5 minutes per side. Cover and cook on low for 2–3 minutes. Introduce the sauce to the pan and cook until both sides are well-coated. Remove from heat.
- Move the skewers to a serving dish with the presentation side up. Optionally, use a clean brush to add more reserved sauce on top. Serve with shichimi togarashi for extra flavor.
- Store leftovers in a sealed container in the refrigerator for up to 3 days or freeze for up to a month.
Notes
- For a gluten-free option, use gluten-free soy sauce in this recipe.
- Make sure to dice the chicken thighs into uniform squares for even cooking.
- To prevent burning, cover the skewer handles with aluminum foil while broiling.
