Grilled Chicken Tail Skewers

Ingredients

• 500g (1.1 lb) chicken tails 500g (1.1 lb) chicken tails
• 1/4 cup soy sauce 1/4 cup soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons sake 2 tablespoons sake
• 2 tablespoons honey 2 tablespoons honey
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• Green onions, for garnish Green onions, for garnish
• Sesame seeds, for garnish Sesame seeds, for garnish

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 12g, 3g
• Carbohydrates (total, sugars): 8g, 6g
• Protein: 25g
• Fiber: 0g
• Salt: 2g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, honey, minced garlic, and grated ginger to make the marinade.
2. 2.
   Add the chicken tails to the marinade and let them marinate for at least 30 minutes, or overnight for more intense flavor.
3. 3.
   Preheat the grill to medium-high heat.
4. 4.
   Thread the chicken tails onto skewers, leaving a small space between each piece.
5. 5.
   Brush the grill grates with vegetable oil to prevent sticking.
6. 6.
   Place the skewers on the grill and cook for about 4-5 minutes per side, or until the chicken tails are cooked through and nicely charred.
7. 7.
   While grilling, baste the skewers with the remaining marinade to enhance the flavor.
8. 8.
   Once cooked, remove the skewers from the grill and let them rest for a few minutes.
9. 9.
   Garnish with chopped green onions and sesame seeds.
10. 10.
    Serve the Grilled Chicken Tail Skewers hot with a side of tare sauce for dipping.

Treat your ingredients with care...

• Chicken tails — Ensure that the chicken tails are cleaned and trimmed before marinating. Remove any excess fat or skin for a cleaner presentation.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar. Use 1 tablespoon of rice vinegar and 1 tablespoon of sugar for every 2 tablespoons of mirin.
• Sake — If you prefer not to use alcohol, you can replace sake with chicken broth or apple juice for a similar flavor profile.
• Tare sauce — Prepare a separate batch of tare sauce by reducing the marinade in a saucepan until it thickens. This sauce can be brushed onto the skewers while grilling or served as a dipping sauce.

Tips & Tricks

• Soak the skewers in water for 30 minutes before threading the chicken tails to prevent them from burning on the grill.
• Baste the skewers with the marinade while grilling to enhance the flavor and keep the chicken moist.
• Serve the Grilled Chicken Tail Skewers with a squeeze of fresh lemon juice for a tangy twist.
• If you prefer a spicier kick, add a pinch of red pepper flakes or a drizzle of sriracha to the marinade.
• For a more substantial meal, serve the skewers over a bed of steamed rice or alongside a fresh salad.

Serving advice

Serve the Grilled Chicken Tail Skewers as an appetizer or as part of a Japanese-inspired meal. Arrange the skewers on a platter and garnish with chopped green onions and sesame seeds for an attractive presentation. Provide a small bowl of tare sauce for dipping, allowing guests to enjoy the full flavor of the dish.

Presentation advice

To elevate the presentation of the Grilled Chicken Tail Skewers, consider serving them on individual small plates or bamboo skewer holders. Arrange the skewers in a neat row, and sprinkle some additional sesame seeds and finely chopped green onions on top for an added pop of color. Serve with a side of tare sauce and a wedge of lemon for a visually appealing and appetizing dish.