Chicken Yakitori | SpiceTribe
SpiceTribe Recipes Down Arrow
0

Chicken Yakitori

    Chef Trent Blodgett

    Chef Trent Blodgett

    Chef Notes

    Ingredients

    Steps

    Chicken Yakitori

    Chef notes

    This is an easy way to make delicious chicken chicken skewers at home in your broiler. While this is not how yakitori is traditionally made, it is much easier and a crowd pleaser. Our spice blend Kissed by Binchotan was inspired by eating yakitori in Japan where they cook skewers of chicken over binchotan charcoal which is a very special type of charcoal made from white oak. The skewers are kissed by the blazing heat from the binchotan, while the juices drip down and touch the coals engulfing the skewers in intoxicating smokey deliciousness. If you would like to use real binchotan charcoal, check out our friends at https://www.fourstarseafood.com/product-page/binchotan-charcoal-korea-5. If not a broiler will do just fine.

    SpiceTribe Seperator

    Ingredients

      • 2 lb boneless chicken thigh, cut into cubes
      • Marinade

      • .5 cup soy sauce
      • .25 cup mirin or sake
      • 2 Tbsp rice vinegar
      • 2 Tbsp honey
      • 3 garlic cloves, minced
      • 1 tsp Kissed by Binchotan Japanese Blend
      • Garnish

      • Yuzu kosho (optional)
      • Bed of spinach
      • Kissed by Binchotan Japanese Blend
      Kissed by Binchotan Japanese Chile Blend

      Kissed by Binchotan Japanese Chile Blend

      $10
      SpiceTribe Seperator

      Steps

      Step 1 - Prepare the marinade

      Mix all of the ingredients together into a small pot and simmer over medium heat until reduced and thickened into a glaze about 5-7 minutes

      Step 2 -

      Reserve 2-3 Tbsp of the sauce to drizzle on chicken at the end.

      Step 3 -

      Let marinade cool and add the chicken and let marinade for 1 hour.

      Step 4 - Cook the chicken

      Heat a broiler or bbq to high heat.

      Step 5 -

      Thread the chicken on skewers.

      Step 6 -

      Cook the chicken thighs 3-5 minutes on each side or until cooked through and caramelized.

      Step 7 -

      Serve them over a bed of greens and sprinkle with more spices and yuzu kosho if desired.

      SpiceTribe Seperator
      Save this recipe

      Save this recipe

      Save this recipe

      Print this recipe

      Share this recipe
      SpiceTribe Seperator
      SpiceTribe Border Line

      Sign Up and get updates on New Products, Deals, Recipes & Chef Tips

      0
        0
        Your Cart
        Your cart is emptyReturn to Shop
          Calculate Shipping
          Apply Coupon