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Yakitori Two Ways

Prep: 30 mins

Cook: 25 mins

Grilling

Chicken Yakitori Two Ways - Crispy Chicken Skin and Saucy Chicken Thighs!

  • 12 chicken thighs, skin on

  • ½ tsp salt

  • 10 spring onions

The Tare Sauce

  • 4-5 tbsp Japanese light soy sauce

  • 3 tbsp sake

  • 3 tbsp mirin

  • 100ml water

  • 1-2 tsp brown sugar

  • 6 spring onions (chopped in half)

12 bamboo skewers 6 inches long

Preparation

  • Blanch the chicken thighs in boiling water for around 3 minutes, to tighten up the skin and get rid of any excess fat. Then place the thighs into a bowl of cold water.

  • Soak the bamboo skewers in water for at least 30 minutes. Chop the 10 spring onions into bite sized pieces.

  • Mix The Tare Sauce ingredients together in a pan and bring to boil over a medium heat for the first couple of minutes before turning down to simmer for a further 5-10 minutes.

  • Use your finger to get under the skin of the chicken thighs and carefully peel it off in one piece. You can use these to make chicken skin yakitori. Carefully chop the skin into similar sized squares, and lay out on kitchen paper to dry out. Use another piece of kitchen paper to dab it. Then sprinkle salt over the top of the skin and press it in, dabbing again with clean kitchen paper. Leave on the side for the salt to draw out the water.

  • Slice the chicken thighs to be the same size as the spring onion chunks. Thread onto the skewers, alternating with the spring onion chunks.

  • Fold the skin over a few times and thread onto the skewers, bunching them up slightly.

Cooking

  • Preheat the grill, being careful not to let too much air in at the side, if you are grilling inside. Brush oil over the chicken skewers and place on a grill with the skin skewers. Once the skewers are on the grill you can open up the doors and let a bit more heat in.

  • Flip the skewers when the texture becomes golden, then brush a little tare sauce on the cooked side. Keep flipping and marinating every 2 minutes or so for the next 25 minutes. Once both sides of the yakitori skewers become crispy, remove them from the grill and transfer to a serving plate.

  • Serve with your homemade tare sauce.

Yakitori Two Ways

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!


  • 12 chicken thighs, skin on

  • ½ tsp salt

  • 10 spring onions

The Tare Sauce

  • 4-5 tbsp Japanese light soy sauce

  • 3 tbsp sake

  • 3 tbsp mirin

  • 100ml water

  • 1-2 tsp brown sugar

  • 6 spring onions (chopped in half)

12 bamboo skewers 6 inches long


Preparation

  • Blanch the chicken thighs in boiling water for around 3 minutes, to tighten up the skin and get rid of any excess fat. Then place the thighs into a bowl of cold water.

  • Soak the bamboo skewers in water for at least 30 minutes. Chop the 10 spring onions into bite sized pieces.

  • Mix The Tare Sauce ingredients together in a pan and bring to boil over a medium heat for the first couple of minutes before turning down to simmer for a further 5-10 minutes.

  • Use your finger to get under the skin of the chicken thighs and carefully peel it off in one piece. You can use these to make chicken skin yakitori. Carefully chop the skin into similar sized squares, and lay out on kitchen paper to dry out. Use another piece of kitchen paper to dab it. Then sprinkle salt over the top of the skin and press it in, dabbing again with clean kitchen paper. Leave on the side for the salt to draw out the water.

  • Slice the chicken thighs to be the same size as the spring onion chunks. Thread onto the skewers, alternating with the spring onion chunks.

  • Fold the skin over a few times and thread onto the skewers, bunching them up slightly.

Cooking

  • Preheat the grill, being careful not to let too much air in at the side, if you are grilling inside. Brush oil over the chicken skewers and place on a grill with the skin skewers. Once the skewers are on the grill you can open up the doors and let a bit more heat in.

  • Flip the skewers when the texture becomes golden, then brush a little tare sauce on the cooked side. Keep flipping and marinating every 2 minutes or so for the next 25 minutes. Once both sides of the yakitori skewers become crispy, remove them from the grill and transfer to a serving plate.

  • Serve with your homemade tare sauce.

Yakitori Two Ways

In Collaboration with Curious Crab Productions

INSPIRED BY OUR TIPS AND RECIPES?

Why not check out our exclusive School of Wok ranges below - From our popular woks to our fun and inspiring cooking classes, we cater for all of your culinary needs!

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