Make Authentic Teriyaki (Yakitori ) Sauce The Night Before
When you decide to grill Yakitori chicken, you need to make my authentic Teriyaki (Yakitori) sauce at least the night before.
Soak wooden skewers in water for 30 minutes so they won’t burn during grilling.
Use square types, which will hold the meat better than round ones.
After soaking wooden skewers in water, wrap the ends in pieces of foil to avoid burnt ends.
Place smaller pieces on the bottom of skewers. (The closest to handles)
Gently press the skewered meat from above to make the thickness even.
Personally, I use stainless steel skewers to skip caring processes.
Use your preferred skewers.
Marinate chicken thighs (especially if you want to use chicken breast, ) to make meat tenderized in advance.
If you want to finish tenderizing quickly, apply 1 or 2 for 10-15 minutes.
- Koji rice (10% of chicken weigh)
- pinch of salt & pepper, 1 tbsp of Japanese sake (white wine) and 1 tbsp of sugar
Cut chicken thighs into the same size, about 1.5 inches each.
Remove white fatty parts, tendons, blood vessels if needed.
Japanese style skewered chicken, Yakitori
- Wooden skewered soaked in the water for 30 minutes or stainless steel skewers
- 4-5 Chicken thighs
The Quick Tenderizer
- Pinch of Salt & Pepper
- 1 tbsp Sake or white wine
- 1 tbsp Sugar
- Make Teriyaki (Yakitori) sauce the night before.
- Cut the chicken into about 1.5 inches.
- *Tenderize chicken in advance or season chicken with the quick tenderizer for 10 - 15 minutes.
- Piercing chicken pieces from an end to another. When small pieces of meat are hanging, they easily char. Peel off the extra small pieces or stick them together into the chicken piece.
- Make a medium-hot fire in a charcoal grill or heat a gas grill to medium.
- First, grill skewers about 20% done. Then brush with yakitori sauce and continue cooking.
- Keep grilling until the inside of the chicken will be cooked perfectly. Do not flip over skewers frequently, it bothers cooking time. Brash another sauce in the last minutes to complete.
When you cook Yakitori chicken on the skillet grill in the kitchen, watch out getting smoky and BBQ odor for the whole night.
Teriyaki (Yakitori) sauce contains sugar and soy sauce, these ingredients are great for caramelized but also it gets easily burnt ane makes whole-house smoky and stinky.
(I hate cooking smell remain the whole night. )
In The Oven
- Preheat grill on high.
- When using the rack, put the rack on the baking pan, and oil the rack to prevent the chicken from sticking.
- Without the rack, line the parchment paper or aluminum foil. Apply the oil on the aluminum foil.
- Grill chicken for about 6 minutes. (for breast meat, about 4 minutes) brush the sauce.
- Flip the skewers and brush the sauce. Continue grilling until chicken gets caramelized and cooked.
On the Stove
- Use Fry-pan. Put the oil. (not too much)
- Place chicken and cook for 5 minutes with medium heat.
- Flip over skewers, cook another 3 minutes. Drizzle 1 tbsp of sake or white wine along the inside edge, put the lid on for 2 -3 minutes.
- Take out the lid, baste the sauce on both sides of chicken, continue cooking until chicken gets caramelized and cooked.
The Oven And The Stove
- Preheat oven with 350F
- Line the parchment paper or aluminum foil. Apply the oil on the aluminum foil. Place chicken.
- Grill chicken for about 10 -15 minutes. (for breast meat, about 8 -10 minutes).
- Place the chicken on the fry-pan without oil. Cook chicken until chicken is done and the color turns to be golden brown.
- Baste the sauce on both sides of chicken just before chicken is about cooked and cooked.
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