These Easy Japanese Chicken Yakitori Skewers are traditional Japanese food, grilled and basted with a sweet and savoury sauce and topped with a zesty sesame-lemon sprinkle.
Course Entrée/Main Dish
Prep Time 15minutes
Cook Time 15minutes
Marinating time 2hours
Total Time 30minutes
Servings 8appetizers, 4 as a meal
Author Flavour & Savour
1/3cupcoconut sugar or brown sugar
1/3cupmirinsweet Japanese rice wine
1/3cuptamarior coconut aminos for paleo diet
8chicken thighsboneless, skinless
vegetable oilfor the grill
Sesame Lemon Sprinkle
1tspdried red pepper flakes
1tsplemon zestfinely grated
Combine coconut sugar, mirin, tamari (or soy sauce or coconut aminos) and vinegar in a small saucepan. Before heating, transfer 1/4 cup of the mixture to a resealable plastic bag or marinating container. Slice chicken thighs lengthwise, add to the bag and massage to coat. Chill in the refrigerator for 2 hours or more.
Simmer the marinade over low heat until reduced by half. It will have the consistency of syrup. Remove from heat.
Heat one side of a gas grill to medium-high and the other to low. (If using coals, bank them on one side). Oil the grates. Thread chicken on to 4 skewers, accordion style. Grill over direct heat until nicely browned, 3-5 minutes. Remove to cooler side of grill and continue to cook, basting and turning every minute or so until cooked through, about 7 - 10 minutes depending on the temperature of the grill. Remove to a serving platter, top with sesame-lemon sprinkle and serve.
Make the marinade ahead. Cool and chill, then bring to room temperature before using.