BBQ Glazed Chicken Skewers | Yakitori | 焼き鳥
BBQ Glazed Chicken Skewers, inspired by the traditional Japanese dish yakitori, are a delightful fusion of flavors that bring together the smoky essence of grilled chicken and a sweet, savory glaze. Yakitori, which translates to “grilled chicken,” is a popular street food in Japan, often enjoyed at izakayas (Japanese pubs) and festivals.
These skewers are typically made with bite-sized pieces of chicken, marinated and grilled to perfection, then brushed with a rich glaze that caramelizes beautifully over the heat. The combination of tender chicken, aromatic seasonings, and a glossy BBQ sauce creates a mouthwatering dish that is perfect for gatherings, barbecues, or a cozy dinner at home.
In this recipe, we’ll explore how to prepare BBQ Glazed Chicken Skewers that capture the essence of yakitori while adding a unique twist. Whether you’re a seasoned grill master or a novice in the kitchen, these skewers are easy to make and sure to impress your family and friends. Let’s get started on this delicious culinary adventure!
These bbq glazed chicken skewers are known as (焼き鳥) Yakitori in Japan. It is very popular throughout the country and regularly served as an appetizer with drinks.
MAKES 12 skewers and 8 wing pieces
BBQ Glazed Chicken Skewers | Yakitori | 焼き鳥
Ingredients:
8 chicken wings
8 chicken legs, skinned
4 spring onions, cleaned and cut into short lengths
For the Basting Sauce
4 tbsp sake
5 tbsp dark soy sauce
2 tbsp tamari sauce
1 tbsp sweet sherry
1 tbsp sugar
BBQ Glazed Chicken Skewers | Yakitori | 焼き鳥
Preparation Method:
Remove the wingtips of the chicken at the first joint. Chop through the second joint, revealing the two narrow bones. Take hold of the bones with a clean cloth and pull, turning the meat around the bone inside out. Remove the smaller bones and discard them. Set all the wings aside.
Bone the chicken legs and cut the meat into a large cube. Thread the spring onions and chicken pieces on to 12 skewers.
Measure the basting sauce ingredients into a saucepan and simmer until reduced by two-thirds. Make it cool.
Heat the grill to medium-high temperature. Grill the skewers without applying any oil. When juice begins to emerge from the chicken baste liberally with the sauce. Allow a further 3 minutes for the chicken on skewers but more than 5 minutes for the chicken wings.
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