Chicken Yakitori Skewers with Sesame Glaze
Tender chicken skewers marinated in a sweet and savory sesame glaze, perfect for a quick and easy weeknight dinner. Served with steamed rice and a side of blanched green beans.
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Ingredients
- about 680 g Chicken thighs, boneless, skinless, cut into 1-inch cubes
- 1/4 cup Soy sauce (tamari for gluten-free)
- 2 tablespoons Mirin
- 1 tablespoon Sake (or rice wine vinegar)
- 1 tablespoon Brown sugar
- 1 teaspoon Sesame oil
- 2 cloves Garlic, minced
- 1 teaspoon Ginger, grated
- 1 tablespoon Sesame seeds, for garnish
- 2 tablespoons Green onions, sliced, for garnish
- 12 pieces Bamboo skewers
- 4 cups Cooked white rice
- about 225 g Fresh green beans
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Place the 12 pieces of bamboo skewers into a shallow dish or pan and cover them completely with water. Allow them to soak for at least 30 minutes to prevent them from burning during cooking.
- 2In a medium-sized bowl, whisk together the 1/4 cup of tamari, 2 tablespoons of mirin, 1 tablespoon of sake, 1 tablespoon of brown sugar, 1 teaspoon of sesame oil, 2 cloves of minced garlic, and 1 teaspoon of grated ginger until the brown sugar is fully dissolved.
- 3Once the bamboo skewers have soaked, carefully thread the about 680 g of about 2.5 cm chicken thigh cubes onto them, distributing the chicken evenly among the 12 skewers.
- 4Place the skewered chicken into the bowl with the prepared glaze, ensuring all sides of the chicken are coated. Cover the bowl and refrigerate for at least 15 minutes, or up to 2 hours, to allow the flavors to meld into the chicken.
- 5Preheat your grill or a stovetop grill pan to medium heat, aiming for a temperature of 175-190°C.
- 6Place the marinated chicken skewers on the preheated grill or grill pan. Cook for 6 to 8 minutes per side, turning them every few minutes, until the chicken is cooked through, appears slightly caramelized, and reaches an internal temperature of 74°C when measured with a meat thermometer.
- 7While the chicken skewers are grilling, steam the about 225 g of fresh green beans in a steamer basket over boiling water for 3 to 5 minutes, until they are tender-crisp and bright green.
- 8Carefully remove the cooked chicken skewers from the grill. Serve the skewers immediately over the 4 cups of cooked white rice, garnished with the 1 tablespoon of sesame seeds and 2 tablespoons of sliced green onions. Arrange the steamed green beans on the side.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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