Delicious Yakitori Recipes: Charcoal-Grilled Chicken and Veggie Skewers for Dinner
Grilling has always been a cherished tradition in my family, a time when we gather in the backyard to share laughter, stories, and, of course, delicious food. One summer, inspired by a trip to Japan, I decided to elevate our barbecue game with a new twist: Charcoal-Grilled Chicken and Veggie Skewers. The idea came from the vibrant street markets of Tokyo, where the tantalizing aroma of Yakitori Recipes filled the air, drawing people in from all corners of the city.
Making Your Own Yakitori Recipes
The preparation was an event in itself, turning our kitchen into a bustling hub of activity. As we chopped vegetables and marinated the chicken, my family and I shared our excitement about trying something new. We opted for a mix of chicken thighs, pork belly, and an assortment of colorful vegetables, creating a visual feast even before the grilling began.
The secret to these skewers lies in their versatility and rich flavors. Each skewer is a unique combination of juicy chicken, smoky bacon-wrapped veggies, and tender pork belly, all kissed by the smoky essence of charcoal. The tare sauce, a harmonious blend of soy sauce, mirin, and sake, adds a delightful glaze that caramelizes beautifully over the heat.
As we gathered around the grill, the aroma of sizzling skewers wafted through the air, drawing curious neighbors over to see what was cooking. The flipping and basting became a communal activity, with everyone taking turns at the grill, ensuring each skewer was perfectly cooked. The result was a platter of beautifully charred, glistening skewers, bursting with flavor and vibrant colors.
That evening, as we sat down to enjoy our Yakitori Recipes, it wasn’t just about the food; it was about the experience. These skewers had brought a piece of Japan into our home and created a memorable moment that we would cherish for years to come. If you’re looking to bring a new dimension to your summer barbecues, these Charcoal-Grilled Chicken and Veggie Skewers are the perfect way to do it.
Chef’s Notes – Yakitori Recipes: Charcoal-Grilled Chicken and Veggie Skewers
- Use high-quality charcoal like binchō-tan for an authentic smoky flavor and even heat distribution.
- Cut the chicken, pork belly, and vegetables into uniform sizes to ensure even cooking.
- For delicate or small items like shishito peppers and okra, use two skewers for added stability and easier flipping.
- Baste with the tare sauce towards the end of grilling to avoid burning the sauce and to achieve a glossy, caramelized finish.
- Serve the skewers with steamed rice and a side of pickled vegetables or a light salad like our Winter Citrus and Beetroot Salad for a balanced meal.
- If you have leftover skewers, they can be stored in the refrigerator and reheated on the grill or in an oven at a low temperature.
Delicious Charcoal-Grilled Chicken and Veggie Skewers
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minutesGet ready to elevate your grilling game with these mouthwatering Charcoal-Grilled Chicken and Veggie Skewers! Perfect for any occasion, these skewers are customizable and packed with flavor. Whether you’re a fan of chicken, pork belly, or a variety of veggies, this recipe has something for everyone. Follow these simple steps to create a smoky, delicious treat that will impress your friends and family!
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Ingredients
For the Skewers
1 lb boneless chicken thighs with skin
1 lb sliced pork belly (1/4 inch thick)
6 slices bacon
1 bunch scallions cut into 2-inch segments
12 shishito peppers
12 quail eggs
4 king oyster mushrooms sliced evenly
1 pack enoki mushrooms
4 stalks asparagus cut into 2-inch pieces
12 pieces okra
Shiso leaves (optional)
For the Tare Sauce
6 tbsp soy sauce
6 tbsp mirin
6 tbsp sake
6 tbsp water
4 tsp brown sugar
For Toppings
Salt to taste
Yuzu or lemon wedges
- Alternative Ingredients:
Chicken thigh substitute: Chicken breast or turkey thigh
Pork belly substitute: Thick-cut bacon or beef short ribs
Shiso leaves substitute: Basil or mint leaves
Soy sauce substitute: Tamari for gluten-free
Mirin substitute: Rice vinegar with a pinch of sugar
Directions
- Soak bamboo skewers in water for at least an hour to prevent burning.
- Debone chicken thighs if necessary and cut into 2×2 inch pieces. For chicken with scallions, fold each piece of chicken in half and alternate with scallion pieces on the skewer.Skewer 3-4 pieces of chicken and wrap each skewer with a shiso leaf.Cut chicken skin into long strips and skewer them accordion-style.
- Slice pork belly into 1/4 inch thick pieces and skewer horizontally.
- Boil quail eggs for 3 minutes, cool in ice water, peel and skewer vertically.
- Clean and slice king oyster mushrooms into 1-inch sections and skewer. Wrap enoki mushrooms with bacon and skewer. Wrap asparagus pieces with bacon and skewer.Skewer shishito peppers and okra horizontally using two skewers for stability.
- Combine soy sauce, mirin, sake, water, and brown sugar in a saucepan over medium-high heat. Bring to a boil and reduce heat to medium. Cook for 10-15 minutes until thickened.
- Heat charcoal until covered in white ash. Start grilling with fattier items like pork belly to oil the grill. Flip skewers every 20 seconds for even cooking.
Equipment
- Chef’s Knife
- Cutting Board
- charcoal grill u0026amp; charcoals
- tongs
- bamboo skewers
- sheet pan(s) or plates
Nutrition Facts
- Calories: 350kcal
- Fat: 20g
- Saturated Fat: 6g
- Cholesterol: 150mg
- Sodium: 800mg
- Potassium: 400mg
- Carbohydrates: 10g
- Fiber: 2g
- Sugar: 5g
- Protein: 25g
- Vitamin A: 10IU
- Vitamin C: 15mg
- Calcium: 5mg
- Iron: 10mg
Winter Citrus and Beetroot Salad
Cooks in 20 minutesDifficulty: EasyDiscover the delightful blend of fresh beetroots, tangy oranges, and aromatic mint in this Winter Citrus and Beetroot Salad. It’s a simple yet spectacular addition to your culinary repertoire that promises to lighten up your winter meals with its bright and enticing flavors.
FAQs – Yakitori Recipes: Charcoal-Grilled Chicken and Veggie Skewers
Can I use an indoor grill if I don’t have a charcoal grill?
Yes, you can use an indoor grill or a grill pan. The flavor might differ slightly, but it will still be delicious.
What is the purpose of soaking the bamboo skewers?
Soaking bamboo skewers prevents them from burning during the grilling process.
How do I know when the Yakitori Recipes: Charcoal-Grilled Chicken and Veggie Skewers are done?
The chicken should be cooked through with no pink in the center, and the vegetables should be tender with a slight char. Use a meat thermometer if needed; chicken is done at 165°F (75°C).
What is the best way to prevent the meat from sticking to the grill?
Start grilling with fattier items like pork belly to oil the grill grates. Additionally, ensure the grill is preheated and properly cleaned.
