Kanmuri Yakitori with Teriyaki Glaze

Ingredients

• 500g (1.1 lb) boneless, skinless chicken thighs 500g (1.1 lb) boneless, skinless chicken thighs
• 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 brown sugar 2 tablespoons brown sugar
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 tablespoon honey 1 tablespoon honey
• Bamboo skewers, soaked in water Bamboo skewers, soaked in water

Nutrition

• Calories: 280 kcal / 1170 KJ
• Fat: 12g (Saturated Fat: 2g)
• Carbohydrates: 10g (Sugar: 8g)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a bowl, combine soy sauce, mirin, sake, grated ginger, and brown sugar. Mix well until the sugar is dissolved.
2. 2.
   Cut the chicken thighs into bite-sized pieces and place them in a shallow dish.
3. 3.
   Pour the marinade over the chicken, making sure each piece is coated. Cover and refrigerate for at least 1 hour, or overnight for maximum flavor.
4. 4.
   Preheat the grill to medium-high heat.
5. 5.
   Thread the marinated chicken onto the soaked bamboo skewers, leaving a small space between each piece.
6. 6.
   In a small saucepan, heat vegetable oil over medium heat. Add honey and stir until it melts and combines with the oil.
7. 7.
   Place the skewers on the grill and cook for 4-5 minutes per side, or until the chicken is cooked through and has a nice char.
8. 8.
   Brush the teriyaki glaze onto the skewers during the last few minutes of grilling, turning them occasionally to ensure even coating.
9. 9.
   Remove the skewers 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 chicken, use boneless, skinless chicken thighs instead of chicken breast. Thighs have more fat and flavor, making them ideal for grilling.
• Mirin — Mirin is a sweet rice wine that adds a unique flavor to the marinade. If you don't have mirin, you can substitute it with a combination of rice vinegar and sugar.
• Bamboo skewers — Soak the bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.

Tips & Tricks

• Baste the skewers with the teriyaki glaze during the last few minutes of grilling to create a glossy and caramelized coating.
• Serve the Kanmuri Yakitori with steamed rice and a side of pickled vegetables for a complete Japanese meal.
• If you prefer a spicier flavor, add a pinch of red pepper flakes or a drizzle of sriracha to the teriyaki glaze.
• For a smokier flavor, grill the skewers over charcoal instead of a gas grill.
• If using wooden skewers, make sure to soak them in water for at least 30 minutes to prevent them from burning.

Serving advice

Serve the Kanmuri Yakitori hot off the grill as a main course or as part of a Japanese-inspired feast. Garnish with sesame seeds and chopped green onions for added freshness and visual appeal.

Presentation advice

Arrange the skewers on a platter, drizzle any remaining teriyaki glaze over the top, and sprinkle with sesame seeds and green onions. Serve alongside a bowl of steamed rice and a side of pickled vegetables for an authentic Japanese presentation.