90 minutes
Delight in the flavors of traditional Japanese street food with these succulent Yakitori skewers. Choose from chicken livers, gizzards, or boneless thigh meat, and enjoy the rich, smoky taste of grilled chicken, marinated in a sweet and savory glaze.
Chicken Livers, Cut into one-inch pieces
0 oz
Chicken Gizzards, Cut into one-inch pieces
0 oz
Boneless Chicken Thighs, Cut into one-inch pieces
0 oz
0.25 fluid ounces
0.25 fluid ounces
Sake
0.25 fluid ounces
0 oz
Garlic, Crushed
cloves
Fresh Ginger, Grated
0 oz
Scallions, Thinly sliced
bunch
1. Prepare the Marinade
Combine dark soy sauce, mirin, sake, and brown sugar in a small saucepan. Add crushed garlic and grated fresh ginger. Simmer until the sauce thickens into a glaze.
2. Marinate the Chicken
Cut the chicken livers, gizzards, or boneless thighs into one-inch pieces. Marinate the chicken in the sauce for at least an hour, but not more than four hours.
3. Prepare the Skewers
Soak the wooden or bamboo skewers in water to prevent burning. Skewer the marinated chicken pieces, leaving space between each piece.
4. Grill the Yakitori
Grill the skewers over medium heat. Chicken livers for 3 minutes, gizzards for 10 minutes, and boneless thighs for 6 minutes. Turn them halfway through cooking.
5. Finish and Serve
Rest the cooked skewers briefly, then drizzle with the reserved glaze and garnish with thinly sliced scallions before serving.
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