Recipe
Gyaho - Japanese Grilled Chicken Skewers
Yakitori Delight: Savory Grilled Chicken Skewers with a Japanese Twist
4.5 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.
Metadata
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.
More recipes...
More Japanese cuisine dishes » Browse all
Gomme
Gomme is a traditional drink from France made with gum arabic, sugar, and water. It is a sweet and refreshing drink that is often used as a mixer...
Sake chazuke
Rice with green tea and salmon
Sake chazuke is a traditional Japanese dish that is perfect for a light lunch or dinner. The combination of green tea and sake gives this dish a...
Toshikoshi soba
End of the year buckwheat noodles soup
Toshikoshi soba is a traditional Japanese noodle dish that is eaten on New Year's Eve. It consists of soba noodles in a hot broth made from dashi,...