Yakitori Chicken
Recipe type: Entree
These chicken kabobs were insanely good and the dipping sauce Chef Nizlek prepared made all the difference. The meat was perfect and tender, and the taré added a savory glaze that we couldn’t get enough of. Definitely bring this recipe to your next dinner party – and you might want to make a double batch. Tip: Free-range chicken is specified in this recipe but feel free to use whatever chicken you prefer.
  • 1 free-range chicken
  • 1 bunch green onions, cut into 2” batons
  • Ground black pepper and salt
  • Bamboo skewers
  • For the Taré Sauce:
  • 1 cup mirin
  • 1 cup sake
  • 1 cup light soy
  • 2 cloves garlic
  • 1 piece ginger, peeled and cut into slices
  • ¼ cup sugar
  1. Soak bamboo skewers in water for at least 1 hour and set aside.
  2. Combine taré ingredients in a small saucepan and bring to a boil. Reduce liquid by half until thickened (about 1 cup).
  3. Taste for seasoning and adjust with salt and pepper. Set aside.
  4. Cut chicken into 1” x 1” pieces.
  5. Place chicken on skewers alternating with green onion batons. (Note: We suggest you use 2 skewers for each individual yakitori, for ease of handling and eating)
  6. Once all of the chicken is skewered, brush with taré and marinate while the grill heats up.
  7. Grill skewers, brushing again with taré, flipping every minute or so to glaze the skewers and cook chicken thoroughly.
  8. Remove skewers from the grill and serve immediately with the remaining sauce.
Recipe by 50 Campfires at https://50campfires.com/fired-up-food-with-chef-jeff-nizlek/