Bring the flavors of Japanese street food straight to your backyard (or kitchen broiler) with this delicious Yakitori Chicken recipe. Tender pieces of chicken are marinated in a sweet-savory glaze made with soy sauce, mirin, sake, garlic, and fresh ginger, then grilled to caramelized perfection. Whether you use classic chicken thighs, livers, or gizzards, these skewers deliver bold umami flavor in every bite.
INGREDIENTS
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1 pound/450g chicken livers, gizzards or boneless thigh meat
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½ cup/120ml dark soy sauce or tamari
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¼ cup/60ml mirin
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2 tablespoons/30ml sake or dry sherry
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1 tablespoon/12.5g brown sugar
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2 garlic cloves, peeled and smashed
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½ teaspoon/2ml grated fresh ginger
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Scallions, thinly sliced, for garnish
PREPARATION
Cut chicken into one-inch pieces and place in a shallow dish.
In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).
If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.
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