Japanese Chicken Yakitori (Print Version)

Juicy chicken skewers glazed with a sweet-savory soy sauce marinade, perfect for a Japanese-inspired meal any night of the week.

# Ingredients:

→ Chicken and marinade

01 - 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
02 - 2 garlic cloves, minced
03 - 1 tablespoon ginger, minced, or 1 teaspoon ginger powder
04 - 1/3 cup soy sauce
05 - 1 teaspoon ground black pepper
06 - 1/3 cup water
07 - 3 tablespoons red wine or mirin (Japanese rice wine)
08 - 1/4 cup + 2 tablespoons brown sugar
09 - 1 tablespoon distilled vinegar or rice wine vinegar
10 - 1 tablespoon cornstarch
11 - 6–7 pieces wooden skewers

# Steps to Follow:

01 - Soak the wooden skewers in water for 10–20 minutes to prevent them from burning during grilling or broiling.
02 - In a large bowl, combine soy sauce, water, red wine, brown sugar, and distilled vinegar. Stir well until the sugar dissolves. Do not add cornstarch yet.
03 - Trim excess fat, cartilage, and connective tissues from the chicken. Pound the surface lightly to tenderize and cut into 2-inch pieces.
04 - Transfer chicken pieces into a large bowl. Add ground black pepper, minced garlic, and ginger. Mix until evenly distributed.
05 - Add 1/4 cup of the Yakitori sauce to the chicken. Mix well and marinate for at least 10 minutes.
06 - Transfer the remaining sauce to a small pot and bring to a boil over medium heat. Mix 2 tablespoons of the sauce with the cornstarch until dissolved. Add the cornstarch mixture back to the pot and stir until the sauce thickens. Let cool.
07 - Thread marinated chicken pieces onto wooden skewers, arranging in a zigzag pattern to prevent slipping.
08 - Brush skewers with Yakitori sauce. Grill or broil for 4 minutes on each side at 350°F. Avoid overcooking to maintain tenderness.
09 - Brush additional sauce onto the kebabs during cooking to keep them moist.
10 - Once cooked, transfer the chicken skewers to a plate and serve warm.

# Additional Notes:

01 - Soaking skewers prevents charring during grilling.
02 - Cornstarch is used as a quick thickening agent for the sauce.

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