Recipe

Gyaho - Japanese Grilled Chicken Skewers

Yakitori Delight: Savory Grilled Chicken Skewers with a Japanese Twist

4.7 out of 5

Indulge in the flavors of Japan with Gyaho, a traditional dish that showcases the art of grilling chicken skewers. This recipe combines tender chicken pieces with a delectable marinade, resulting in a mouthwatering dish that is perfect for any occasion.

Soup› Noodle Soup› Gyaho

Asian cuisine› East Asian cuisine› Japanese cuisine

Preparation time

Preparation time: 40 minutes

Cooking time

Cooking time: 10 minutes

Total time

Total time: 50 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Gluten-free, Dairy-free, Low-carb, High-protein, Paleo-friendly

Allergens

Soy, Alcohol (sake)

Not suitable for

Vegetarian, Vegan, Nut-free, Egg-free, Soy-free

Ingredients

500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces 500g (1.1 lb) boneless, skinless chicken thighs, cut into bite-sized pieces
1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
1/4 cup (60ml) mirin 1/4 cup (60ml) mirin
1/4 cup (60ml) sake 1/4 cup (60ml) sake
2 tablespoons grated ginger 2 tablespoons grated ginger
2 tablespoons vegetable oil 2 tablespoons vegetable oil
Bamboo skewers, soaked in water for 30 minutes Bamboo skewers, soaked in water for 30 minutes

Nutrition

Calories: 250 kcal / 1046 KJ
Fat: 12g (Saturated Fat: 2g)
Carbohydrates: 5g (Sugars: 3g)
Protein: 28g
Fiber: 1g
Salt: 2g

Preparation

1.
In a bowl, combine soy sauce, mirin, sake, and grated ginger to make the marinade.
2.
Add the chicken pieces to the marinade and let them marinate for at least 30 minutes, or up to 2 hours in the refrigerator.
3.
Preheat the grill to medium-high heat.
4.
Thread the marinated chicken pieces onto the soaked bamboo skewers.
5.
Brush the grill grates with vegetable oil to prevent sticking.
6.
Grill the chicken skewers for about 4-5 minutes per side, or until cooked through and slightly charred.
7.
Remove from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

Chicken thighs — To ensure juicy and tender skewers, use boneless, skinless chicken thighs instead of chicken breast. Thigh meat has more fat, which adds flavor and prevents the chicken from drying out during grilling.

Tips & Tricks

Soaking the bamboo skewers in water before grilling prevents them from burning.
Basting the chicken skewers with the marinade while grilling adds extra flavor and moisture.
If you prefer a sweeter taste, you can add a teaspoon of honey or brown sugar to the marinade.

Serving advice

Serve Gyaho as a main course alongside steamed rice and a side of pickled vegetables. Garnish with chopped green onions for a fresh and vibrant touch.

Presentation advice

Arrange the grilled chicken skewers on a platter, garnished with sesame seeds and a sprinkle of chopped cilantro. Serve with a small dish of extra marinade for dipping.