Yakitori – Japanese Grilled Chicken Skewer – Culinary Seasons

Yakitori has grown in popularity in Japan and world wide over the last 60+ years. This recipe for Yakitori is a delicious easy to make chicken skewer that when grilled over charcoal gives some authenticity to the flavor.

Charcoal – Japan’s Secret to Cooking Yakitori

Street vendors and restaurants in Japan use a charcoal called Binchotan which burns at a very high temperature almost 1000° and doesn’t produce much flame. This allows the meat to sear and seal in the juices into the chicken without burning it. This charcoal comes at a cost, almost twice as much as a lump charcoal here in the U.S. but I am sure it is worth giving it a try.

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Yakitori the Literal Translation

The word Yakitori comes from combining two Japanese words – yaki meaning grill and tori meaning bird. Yakitori origin is more than 1300 years old. Japanese Buddhist culture dictated that livestock such as cows, horses and chickens were prohibited to eat. But birds thought to be medicinal, pheasants, quail and other small game birds that could be hunted could be eaten.

During the late 1800s, Yakitori street food became popular. Because of the price of fowl, off cuts of meat from birds became standard use . Plus, Yakitori viewed as a meal for the wealthy.

It wasn’t until the 1960s, thinking regarding chicken changed, it was more available and cheaper. Restaurants and street vendors began using protected or specific breeds of chicken making it safer to eat as well. Because of the lower prices, better quality and availability, chicken popularity took off and Yakitori soon became a national dish.

Becoming a High End Delicacy

Now you can find Yakitori made with many different parts of birds, and with many different flavors of marinade. I am sure Yakitori made with the ‘oyster of the chicken’ would make a tender delicious skewer. Don’t worry chicken ‘oysters’ have nothing to do with ‘rocky mountain oysters’. Chicken oysters are a tender part of the thigh that connects to the bones of the carcass. Many times it is overlooked when chicken is cut apart. Sometimes the ‘oyster’ needs to be removed by sliding your thumb between the meat and bone to remove it. It is the most tender part of the chicken because it doesn’t get much use.

  • 2 lbs Chicken Thighs diced 1″x1″

  • 2/3 cup Soy Sauce

  • 6 Tbl Mirin

  • 4 Tbl Rice Wine

  • 1/2 cup Sugar

  • 1 1/2 Tbl Ginger grated

  • 3 ea Garlic Clove grated

  • 1 1/2 Tbl Sesame Seeds

  • Pre-Soaked Skewers

  • Preparing the Chicken
  • Trim unwanted fat from the chicken thighs.
  • Dice the chicken into 1″ by 1″ dice.Reserve until marinade is ready.
  • Preparing the Marinade
  • Grate the ginger and garlic on a microplane.
    This will release the oils in the ginger and garlic and they will be small enough to blend into the marinade.
  • In a bowl, combine the ingredients (except the chicken) and whisk to combine and dissolve the sugar. (this may take a few minutes)
  • Add the chicken to the marinade and mix well to combine.
  • Marinate for 1 to 4 hours.
  • Grilling the Yakitori
  • Preheat a charcoal grill, a gas grill will work also.
    Charcoal is traditional for Yakitori.
  • Skewer the cubed chicken onto skewers that have been pre soaked in water.
  • Skewer 5-6 pieces on a 10″ skewer.
  • Grill the chicken over the coals, basting with the marinade while turning them.
  • When the Yakitori is done, remove from the grill.Serve with brown or white rice.

    Enjoy!