Ingredients for Yakitori Seasoned Chicken On Skewers
- Chicken Thighs
- Red Capsicum
- Fresh Shiitake Mushrooms
- Green Onions
- Sansho Pepper
- Japanese Soy Sauce
- 2 tablespoons sake
- 2 tablespoons mirin
- 1 tablespoon sugar
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How to Make Yakitori Seasoned Chicken On Skewers
- Cut chicken breasts into 1-inch cubes. In a bowl, whisk together the yakitori sauce (recipe below) and 1 tbsp of cooking oil. Add the chicken and marinate for at least 30 minutes, or preferably longer in the refrigerator.
- While the chicken marinates, prepare your vegetables. Cut the onions, bell peppers, and scallions into 1-inch pieces.
- Thread the marinated chicken and vegetables onto eight bamboo skewers, leaving some space between each piece for even cooking. Soak skewers in water for 30 minutes prior to grilling to prevent burning.
- Preheat your grill or grill pan to medium-high heat. Lightly oil the cooking surface.
- Grill the yakitori skewers for about 8-10 minutes, turning frequently, until the chicken is cooked through and the vegetables are tender. Baste with extra marinade during grilling.
- Remove the skewers from the grill and sprinkle generously with Japanese seven-spice powder (or substitute with a sprinkle of shichimi togarashi for a spicier kick).
- Serve immediately and enjoy!
- **Yakitori Sauce:**
- In a small saucepan, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, 1 tbsp sugar, and 1 tbsp grated ginger.
- Bring to a boil over medium heat, then reduce heat to low and simmer for 10-15 minutes, or until the sauce has reduced and thickened slightly. Cool completely before using.
Nutrition Information (Approximate per serving)
Sodium
96 g
Sugar
38g
Fat
27g
Carbs
5g
