Backyard BBQ Yakitori: Grill Master Style

Right then, fancy a bit of japan in your backyard? ever wondered how to get that authentic yakitori taste without hopping on a plane? this chicken yakitori recipe is your ticket.

It's got that perfect balance of sweet and savory, and honestly, it's easier than you think to make a yakitori grill party.

Backyard BBQ Yakitori: Grill Master Style

This recipe is all about bringing the izakaya vibes to your own garden. think juicy chicken yakitori skewers , kissed by the flames, slathered in that glorious tare sauce recipe .

Forget soggy sausages; we're levelling up the barbecue game.

A Taste of Tokyo at Home

Yakitori, at its heart, is simple: skewered chicken, grilled and glazed. it's a staple of japanese street food and izakayas (think japanese pubs).

This recipe is a medium difficulty -it requires focus with a bit of chopping and sauce simmering, but it is perfect to serve to about four people, with each person getting about 3 or 4 skewers.

Why You'll Love This Yakitori

This yakitori recipe isn't just delicious; it's also a pretty healthy way to enjoy grilled chicken. plus, imagine the look on your mates' faces when you whip out a platter of these.

Perfect for summer barbecues, garden parties, or just a tuesday night when you're feeling a bit fancy. what makes this yakitori chicken special? the homemade yakitori marinade and that luscious tare sauce recipe – trust me, it's the secret weapon.

Ready to fire up the Best Grill for Yakitori ? Let's gather the troops (ingredients, that is).

Alright, let's talk yakitori. honestly, nothing beats the smell of those skewers sizzling on the grill. but before we fire things up, let's get our ducks in a row with the right ingredients and equipment.

It is important to note that you can achieve that authentic taste even without using a yakitori grill , but having the right tools definitely helps!

Ingredients & Equipment for Killer Yakitori

Trust me, get these sorted and you're halfway to yakitori heaven. I actually tried making these once with, like, totally the wrong soy sauce. Disaster! Learn from my mistakes, yeah?

Main Ingredients

• Chicken Thighs: 1.5 lbs (680g) , cubed. Go for skinless, boneless thighs – they stay juicy. Quality is key, mate. Look for chicken that's pink and plump, not pale or watery.
• Green Onions: 2 , thinly sliced. Adds a lovely freshness.
• Ginger: 1 inch (2.5cm) , grated finely.
• Garlic: 2 cloves , minced.
• Sesame Oil: 1 tbsp (15ml) . The magic touch.
• Rice Vinegar: 1 tsp (5ml) .
• Black Pepper: 1/2 tsp (2.5ml) , freshly ground.
• Soy Sauce: 1/2 cup (120ml) (Kikkoman is a solid choice).
• Mirin: 1/4 cup (60ml) (Japanese sweet rice wine).
• Sake: 2 tbsp (30ml) (optional, but amazing).
• Brown Sugar: 2 tbsp (30g) , packed.
• Garlic (for sauce): 1 clove , crushed.

Seasoning Notes

The tare sauce recipe is where the magic happens. soy sauce, mirin, sake, brown sugar, and a touch of garlic.

Simmer it down till it's thick and glossy. this glaze is a winner. don't skip the garlic. if you're feeling adventurous, try adding a tiny pinch of red pepper flakes for a bit of heat.

For essential spice combinations, ginger, sesame oil, and garlic are your base, and for flavour enhancers and aromatics, sake and mirin are your partners.

Spice-wise, don't overthink it. Salt, pepper, and a touch of togarashi if you're feeling brave. You can also try using tamari as a quick substitution option to make it gluten-free.

Equipment Needed

Okay, so you don't need a fancy yakitori grill to make awesome chicken yakitori . a normal charcoal grill yakitori will do the trick.

However, the best grill for yakitori is of course a proper yakitori grill . it helps with even cooking. and for preparing chicken yakitori skewers :

• Skewers: Bamboo ones. Soak them in water for at least 30 mins.
• Mixing Bowls: For the marinade and sauce.
• Small Saucepan: For the tare sauce.
• Grater: For the ginger.
• Garlic Press: Makes life easier.
• Tongs: For flipping skewers. A couple of bowls. Some good tongs. And that's about it. If you don't have a yakitori grill , a regular barbecue will do.

Honestly? just use what you've got. it’s about the taste, not the fancy gear. whether you’re making yakitori chicken for the first time, or are a seasoned pro looking to brush up on your japanese grill recipes knowledge, you’ll find that this chicken yakitori recipe is the best place to start.

Alright, let's get this Backyard BBQ Yakitori: Grill Master Style article cooking! It's easier than you think, even if you are not a professional chef.

Backyard BBQ Yakitori: Grill Master Style Recipe Card

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Preparation time:30 Mins

Cooking time:15 Mins

Servings:4 servings

Ingredients:

• 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
• 2 green onions, thinly sliced
• 1 inch (2.5cm) ginger, peeled and finely grated
• 2 cloves garlic, minced
• 1 tbsp (15ml) sesame oil
• 1 tsp (5ml) rice vinegar
• 1/2 tsp (2.5ml) freshly ground black pepper
• 1/2 cup (120ml) soy sauce (Kikkoman is a good choice)
• 1/4 cup (60ml) mirin (Japanese sweet rice wine)
• 2 tbsp (30ml) sake (optional)
• 2 tbsp (30g) packed brown sugar
• 1 clove garlic, crushed
• 16-20 bamboo skewers (soaked in water)
• Vegetable oil, for grilling
• Sesame seeds (optional)
• Toasted nori strips (optional)
• Shichimi togarashi (Japanese seven-spice blend, optional)

Instructions:

• In a large bowl, combine the chicken, green onions, ginger, garlic, sesame oil, rice vinegar, and black pepper. Mix well.
• Cover and refrigerate for at least 2 hours, or preferably overnight, for maximum flavour absorption. Mix half way through.
• In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, and crushed garlic.
• Bring the sauce to a simmer over medium heat, stirring until the sugar is dissolved. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Remove and let cool slightly. Strain to remove garlic.
• Thread the marinated chicken onto the soaked bamboo skewers, leaving space between each piece.
• Preheat your yakitori grill (or standard BBQ grill) to medium heat. Lightly oil the grill grates.
• Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning frequently and basting with the tare sauce. Look for a slight char and an internal temperature of 165°F (74°C).
• In the last minute of cooking, baste the skewers with the tare sauce one last time.
• Remove the yakitori skewers from the grill and serve immediately. Garnish with sesame seeds, toasted nori strips, or shichimi togarashi, if desired.

Nutrition Facts

Calories:375

Fat:17.5g

Fiber:2.5g

Recipe Info

Category:Main Course

Cuisine:Japanese

Backyard BBQ Yakitori Grill : Grill Master Style

Fancy bringing a slice of japan to your back garden? then it’s time for yakitori . honestly, nothing beats the sweet, savoury, smoky flavour of perfectly grilled chicken yakitori skewers .

Think of it as a tasty and simple way to impress all your friends. here’s how to nail it, even if your grilling experience is limited to cremating sausages.

I promise, you'll be creating the best grill for yakitori in no time.

Prep Steps: Mise en Place Magic

First things first, mise en place , you know? get everything chopped, measured, and ready to go. for the chicken, you'll need 1.

5 lbs of boneless, skinless chicken thighs. chop it into 1-inch cubes. then, slice two green onions, grate a small knob of ginger, and mince two garlic cloves.

This prep is essential. it makes the whole process way smoother. it’s like getting all your tools ready before building that awesome lego set.

For the sauce, measure out 1/2 cup of soy sauce, 1/4 cup of mirin, and two tablespoons of sake. pack two tablespoons of brown sugar, and crush one garlic clove.

The key to that perfect tare sauce recipe is getting all ingredients ready. also, remember to soak 16-20 bamboo skewers for at least 30 mins.

This stops them from going up in flames.

Step-by-Step Process: Grill Time!

Here's how to make some fantastic Charcoal Grill Yakitori :

1. Marinade Magic: Mix the chicken, green onions, ginger, garlic, sesame oil, rice vinegar, and pepper. Give it a good mix.
2. Chill Out: Marinate the chicken. Fridge time: 2 hours minimum, overnight ideally.
3. Sauce It Up: Combine the soy sauce, mirin, sake, brown sugar, and crushed garlic in a pan.
4. Simmer Down: Simmer the sauce for 5- 7 minutes until it thickens slightly.
5. Skewered Success: Thread the chicken onto skewers.
6. Grill Master: Preheat the yakitori grill (or regular BBQ) to medium heat. About 375F (190C) .
7. Grill Time!: Grill for 3- 4 minutes per side, basting with the yakitori marinade .
8. Final Flourish: One last baste before serving.

Chicken should reach an internal temp of 165° F ( 74° C) for safe noms. This recipe is simple.

Pro Tips for Next-Level Yakitori

Want that extra edge? marinate overnight if you can. honestly, the difference in flavour is worth it. when grilling, don't overcrowd the grill or you’ll end up steaming the chicken.

And whatever you do, don’t skip soaking those skewers. i had my skewers catching fire once... not a fun time, i tell you that! i'd recommend this chicken yakitori recipe to anyone that wants to use their yakitori grill .

Right then, let's talk about those extra bits and bobs that'll make your backyard bbq yakitori: grill master style proper brilliant.

You know, the stuff that elevates it from 'alright' to 'oh my gosh, where did you learn to cook like that ?'.

Recipe Notes: The Nitty-Gritty

Serving Suggestions: More Than Just Skewers

Fancy pants plating, anyone? nah, just kidding. but seriously, the way you serve this chicken yakitori recipe can make a difference.

Think about lining up the chicken yakitori skewers on a bed of fluffy steamed rice. a sprinkle of sesame seeds is always a winner.

Or, you could go full-on japanese and add some pickled ginger and wasabi.

For sides, keep it simple. edamame beans are always a good shout, or maybe a light cucumber salad. and to drink? well, a cold beer or some sake goes down a treat, doesn't it? it compliments the sweetness of the tare sauce recipe perfectly.

I reckon the japanese do it better than most.

Storage Tips: Keeping it Fresh

Right, listen up. leftover yakitori chicken ? lucky you! but don't just chuck it in a plastic bag. let it cool properly first.

Then, pop it in an airtight container in the fridge. it'll be good for about 3 days. honestly, it never lasts that long in my house!

Freezing? yeah, you can freeze it, but the texture might change a bit. the yakitori marinade does its best, but freezing can be a bit harsh.

If you're going to do it, make sure it's properly wrapped to avoid freezer burn.

Reheating? microwave is fine if you're in a rush, but the best way is in a pan with a bit of oil or on the yakitori grill itself.

Just don't overcook it, or it'll dry out.

Variations: Mix It Up a Bit

Fancy a bit of a change? no worries, mate! got a veggie friend coming over? no problem! swap the chicken for some firm tofu or veggies like bell peppers and zucchini.

Just remember to marinate them well.

Trying to cut down on gluten? Use tamari instead of soy sauce in the Tare Sauce Recipe . Easy peasy. Always double-check the ingredients!

Nutrition Basics: A Little Bit About What You're Eating

Alright, so let's be honest, this isn't exactly a salad. but it's not terrible for you either. you're looking at roughly 350-400 calories per serving.

Plus, a good whack of protein. it's all that delicious chicken yakitori . the best grill for yakitori can help it be more healthy!

The japanese grill recipes give you an overall healthier way to eat. you know, grilling instead of frying. the only thing to watch out for is the sodium in the soy sauce.

But hey, a little bit of what you fancy does you good, right?

So, there you have it. All the extra bits to make your Yakitori Recipe a real winner. Now get grilling and impress your mates! I'd love to see you use a Charcoal Grill Yakitori one day!