Grilled Chicken Yakitori Skewers
Delicious grilled chicken skewers marinated in a savory-sweet sauce, perfect for barbecues and family dinners.
Ingredients
For the marinade
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tablespoons sugar
- 2 tablespoons grated ginger
- 1 tablespoon sesame oil
- 1/2 teaspoon garlic powder
Main ingredients
- 1.5 pounds chicken thighs, boneless and skinless
- 3 pieces green onions, chopped For alternating on skewers
- Bamboo skewers soaked in water for 30 minutes
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
Instructions
Preparation
- Cut the chicken thighs into bite-sized pieces for even cooking.
- In a bowl, mix soy sauce, mirin, sugar, grated ginger, sesame oil, and garlic powder to create the marinade.
- Place the chicken pieces into the marinade, ensuring each piece is fully coated; cover and let marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
Grilling
- Preheat the grill to medium heat, preparing coals for even heat distribution if using a charcoal grill.
- After marinating, thread the chicken pieces onto the soaked bamboo skewers, alternating with chopped green onions.
- Place the skewers on the grill and cook for 6-8 minutes on each side, brushing with additional marinade to achieve a glossy finish.
- Ensure the chicken is cooked through, reaching an internal temperature of 165°F.
- Remove skewers from the grill and let them rest for a few minutes before serving.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Serve on a platter garnished with green onions or sesame seeds. Pair with steamed rice or grilled vegetables for a balanced meal. For leftovers, store in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months.