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Tag: grilled chicken skewers

  • Chicken Yakitori (Japanese Grilled Chicken Skewers)

    Chicken Yakitori (Japanese Grilled Chicken Skewers)

    Yakitori is one of Japan’s most beloved street foods—skewers of juicy chicken, grilled over charcoal and glazed with a sweet-savory tare sauce. The word yakitori literally means “grilled bird,” and while you can find everything from chicken skin to liver on a skewer, the classic version features tender chicken thigh and scallions.

    The tare sauce—a reduction of soy sauce, mirin, sake, and sugar—is the soul of yakitori, caramelizing on the grill and creating a glossy, irresistible coating. While traditionally cooked over binchotan charcoal, these skewers work beautifully on a gas grill or even in a cast iron pan. Serve them as an appetizer or main course for a taste of Japanese izakaya at home.

    Ingredients

    For the Tare Sauce:

    • ½ cup (120ml) soy sauce (low sodium recommended)
    • ½ cup (120ml) mirin (sweet Japanese rice wine)
    • ¼ cup (60ml) sake (or dry white wine)
    • ¼ cup (50g) brown sugar
    • 2 cloves garlic, smashed (optional)
    • 1-inch piece ginger, sliced (optional)

    For the Chicken Skewers:

    • 1½ lbs (680g) boneless, skinless chicken thighs
    • 4 scallions (green onions), cut into 1-inch pieces
    • Bamboo skewers (soaked in water for 30 minutes)

    For Garnish:

    • 1 tablespoon sesame seeds
    • 2 green onions, thinly sliced
    • Shichimi togarashi (Japanese seven spice, optional)

    Instructions

    1. Make the Tare Sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves.

    Reduce heat to low and simmer for 10 to 15 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and strain out the garlic and ginger if desired. Set aside half of the sauce for serving and use the other half for basting.

    2. Prepare the Chicken: Cut the chicken thighs into 1-inch pieces. Thread the chicken and scallion pieces onto the soaked bamboo skewers, alternating chicken and scallion. Use about 4 to 5 pieces of chicken per skewer.

    3. Preheat the Grill: Preheat a gas or charcoal grill to medium-high heat (about 375°F to 400°F / 190°C to 200°C). Clean and oil the grates to prevent sticking.

    4. Grill the Skewers: Place the skewers on the grill. Cook for 2 to 3 minutes per side, turning occasionally. During the last few minutes of cooking, brush the skewers with the basting tare sauce, turning and brushing 2 to 3 times to build up a glossy glaze.

    The chicken is done when it reaches an internal temperature of 165°F (74°C) and the sauce is caramelized.

    5. Serve: Transfer the skewers to a serving platter. Drizzle with the reserved tare sauce. Garnish with sesame seeds, sliced green onions, and a sprinkle of shichimi togarashi if desired. Serve immediately.

    This Chicken Yakitori brings the authentic flavors of Japanese street food to your grill—sweet, savory, and utterly addictive.

  • Garlic Butter Chicken Skewers: Juicy, Flavorful, Easy

    Garlic Butter Chicken Skewers: Juicy, Flavorful, Easy

    Garlic butter chicken skewers are the perfect combination of simplicity and flavor—juicy, tender chicken basted with a rich, fragrant garlic butter sauce, grilled to golden perfection. They come together in minutes, making them ideal for busy weeknights or summer entertaining.

    The garlic butter does double duty: it’s used as a marinade and then as a basting sauce while grilling. Serve them with rice, grilled vegetables, or a fresh salad for a complete meal.

    Ingredients

    For the Chicken Skewers:

    • 1½ lbs (680g) boneless, skinless chicken thighs, cut into 1½-inch pieces
    • Salt and freshly ground black pepper, to taste
    • Wooden or metal skewers (if wooden, soak in water for 30 minutes)

    For the Garlic Butter Sauce:

    • ½ cup (1 stick / 113g) unsalted butter
    • 6 cloves garlic, minced
    • 2 tablespoons fresh parsley, finely chopped
    • 1 tablespoon fresh lemon juice
    • ½ teaspoon red pepper flakes (optional)
    • ¼ teaspoon salt

    For Serving:

    • Lemon wedges
    • Fresh parsley for garnish
    • Grilled vegetables or rice

    Instructions

    1. Prep the Skewers: If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Pat the chicken pieces dry with paper towels and season with salt and pepper. Thread the chicken onto the skewers, leaving a little space between pieces for even cooking.

    2. Make the Garlic Butter Sauce: In a small saucepan, melt the butter over low heat. Add the minced garlic and cook for 1-2 minutes until fragrant, but not browned.

    Remove from heat and stir in the parsley, lemon juice, red pepper flakes (if using), and salt. Set aside half of the sauce for serving; reserve the other half for basting.

    3. Preheat the Grill: Preheat your grill to medium-high heat (about 400-450°F / 200-230°C). Clean and oil the grates well.

    4. Grill the Skewers: Place the chicken skewers on the hot grill. Cook for 4-5 minutes per side, basting with the reserved basting butter during the last few minutes of cooking, until the chicken is cooked through (internal temperature of 165°F / 74°C) and has nice char marks.

    5. Rest and Serve: Remove the skewers from the grill and let rest for 5 minutes. Serve with the reserved garlic butter sauce for drizzling, lemon wedges, and fresh parsley.

    Pro-Tips for Garlic Butter Chicken Skewer Perfection

    • Use Chicken Thighs: They’re more forgiving and stay juicier than breasts.
    • Soak Wooden Skewers: This prevents them from burning on the grill.
    • Don’t Overcrowd the Skewer: Leave a little space between chicken pieces for even cooking and browning.
    • Oil the Grates: A well-oiled grill prevents sticking and ensures beautiful grill marks.
    • Baste at the End: Adding the butter sauce early can cause flare-ups. Baste during the last few minutes of cooking.
    • Check Temperature: Chicken is done at 165°F (74°C). Use a meat thermometer to be sure.
    • Save Half the Sauce: Reserve some sauce for serving—it’s not just for basting.
    • Add Veggies: Thread bell peppers, onions, or zucchini onto the skewers with the chicken for a complete meal.

    These Garlic Butter Chicken Skewers are juicy, flavorful, and absolutely delicious.