YAKITORI CHICKEN

YAKITORI CHICKEN

1/5

45 minutes

15 minutes

1-2

Yakitori Chicken is the ultimate ode to fire, flavour, and finesse—a Japanese classic that brings street food soul to the open flame. Succulent chicken is expertly deboned, cubed, and marinated in a punchy, umami-rich blend before being skewered and grilled over high heat until irresistibly caramelised. Constant flipping ensures a juicy, even char, while the final plating on a bed of greens absorbs the juices like a secret dressing. This is not just grilled chicken—it’s a smoky, sticky, savoury masterpiece. Read the full recipe and elevate your grill game with this flame-licked favourite.

INGREDIENTS

2 chicken legs and thighs 
1 garlic clove
1 bunch of cilantro 
1 cup of soy sauce
3/4 cups of organic sugar
1/2 cup of sake or mirin wine
salt and pepper to taste

PREPARATION

  1. First, we need to debone our chicken. For that, we need to follow the bone with a sharp knife and carefully peel the meat out of it. Be aware of the cartilages in the joints. Those will not cook properly and will be very tough.
  2. Once the chicken is deboned, we will chop it in cubes roughly. Try to keep them the same size for even cooking. Throw them in a bowl with the rest of the ingredients, roughly chopped.
  3. After letting it marinate for at least half an hour, we will skew the chicken in our previously soaked skewers and put it over high heat or near the flames on the grill and flipping constantly for around 15 minutes or until the chicken is caramelised and cooked all the way through.
  4. Plate them with some greens under them, so they absorb the juices, and you create the best salad. Enjoy!

🔥 Skewer. Sear. Savour. Watch now and master Yakitori Chicken like a true grill artisan—flame, flip, and feast in style!

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