Chicken yakitori

Yakitori is Japanese chicken on skewers that's cooked over coals. This recipe is easy to make at home, seasoned with favourites like soy sauce, rice vinegar and sesame oil.

Chicken yakitori Credit: Richo's Bar Snacks

• serves

  4

• prep

  15 minutes

• cook

  10 minutes

• difficulty

  Easy

Ingredients

• 500 g skinless chicken thigh fillet, cubed
• 1 tsp grated ginger
• ½ tsp coconut sugar
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice vinegar
• ½ tsp sesame oil
• 2–3 spring onions, chopped

Marinating time: 3 hours

Instructions

1. Season chicken well with salt and pepper. Transfer to a bowl
2. To make a marinade, add ginger, coconut sugar, soy sauce, rice vinegar and sesame oil to chicken. Stir to coat evenly. Chill for 3–4 hours. 
3. Preheat a barbecue hot plate. Skewer chicken, alternating with pieces of spring onion (4 pieces spring onion to 3 pieces chicken). Flatten chicken so it cooks quicker.
4. Barbecue for 3–5 minutes on side. Serve.

 

This recipe is from Richo's Bar Snacks on SBS Food (Channel 33). Stream episodes via SBS On Demand.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.