Classic Yakitori chicken recipe with Scallions and Yakitori Tare(Sauce) including step by step photos, a video and tips to make it successfully at home.
Prep Time20 mins
Cook Time10 mins
Total Time30 mins
Servings: 12 skewers
- 1 kg chicken thigh
- 1-2 green shallots
- 12 skewers
- 1/2 cup Teriyaki sauce *2
Soak 12 skewers in water for 20 minutes so that the skewers don't get burnt when they are grilled.
Heat teriyaki sauce in a small saucepan medium-high heat. Bring to simmer and reduce to thicken the sauce. Set aside.
Cut the chicken into about 2 cm (0.8 inch)
Cut the white end part of the shallots into about 2 cm (0.8 inch) long pieces.
Put 2 chicken pieces on to a skewer then 1 shallot alternately and repeat same for all 12 skewers.
Preheat the BBQ grill and coat with olive oil. *1
Place the yakitori chicken skewers on the grill side to cook the chicken till browned.
Turn the skewers over and cook till other side browned or chicken meat change whitish colour.
Brush the Teriyaki sauce over the chicken skewers. When one side is coated, turn the skewers over and Brush Yakitori sauce over the side.
Repeat the above process one more time then turn the heat off.
Serve the yakitori skewers on rice or serve with green salad.
Nutritional value is per one skewer.
Any part of chicken can be used.
*1 If you don't have a bbq grill, you can cook in sameway with a frying pan. If you use frying pan, you need to absorb any excess oil comes out of thigh meat with a kitchen paper.
*2 I used teriyaki sauce. You can adjust amount of sugar if you prefer more savory flavour.
Calories: 154kcal | Carbohydrates: 1g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 65mg | Sodium: 419mg | Potassium: 158mg | Sugar: 1g | Vitamin A: 50IU | Calcium: 8mg | Iron: 0.6mg