This yakitori recipe is bite sized pieces of chicken that are grilled on skewers and coated in a sweet and savory glaze. A unique and unexpected appetizer or main course option that always gets rave reviews from family and friends.
1 1/4poundschicken thighscut into bite sized pieces
salt and pepper to taste
1tablespoonvegetable oil
1teaspoonsesame seeds
1tablespoongreen onionssliced
For the sauce
1/4cupsoy sauce
1/2cupwater
1/4cupbrown sugar
2teaspoonsminced garlic
2teaspoonsminced ginger
1tablespoonhoney
1teaspoontoasted sesame oil
1tablespoonrice vinegar
1tablespoon+ 1 teaspoon cornstarch
Instructions
For the sauce
Place the soy sauce, water, brown sugar, garlic, ginger, honey, sesame oil and rice vinegar in a small pot over medium high heat. Stir until sugar is dissolved, about 3 minutes. Turn up the heat to high and bring to a boil.
Mix the cornstarch with 2 tablespoons of cold water until dissolved. Add the cornstarch mixture to the sauce and boil for 1-2 minutes or until sauce has thickened.
For the chicken
Thread the chicken pieces onto skewers that have been soaked in cold water. Season the chicken with salt and pepper to taste, then brush the vegetable oil over the skewers.
Preheat an outdoor grill or grill pan to medium heat.
Cook the chicken for 4 minutes per side. Brush the sauce over the chicken and cook for an additional 2 minutes per side.
Brush more sauce over the chicken, then cook for another minute per side.
Brush a final layer of sauce over the chicken. Sprinkle with sesame seeds and green onions, then serve.
Video
Notes
I like to use chicken thighs for this recipe because they are more flavorful and are less likely to dry out on the grill. However, you can use chicken breasts if you prefer. Or you can switch things up and try cubes of pork tenderloin or sirloin steak.
Soak your wood skewers in cold water for 30 minutes so that they don’t burn on the grill.
The sauce can be made up to 5 days in advance and stored in the fridge. You can even make a double batch of the sauce, and freeze some for later use.