Savor the smoky sweet flavors of Japanese chicken skewers without the grill. After a memorable meal at a yakitori restaurant in Japan, I came home inspired to recreate some of those flavorful skewers at home. This oven roasted version delivers tender chicken with caramelized edges and plenty of flavor with far less effort than grilling.
High heat helps the chicken develop color quickly, creating the kind of richness you’d expect from cooking over an open flame. Boneless skinless chicken thighs stay especially juicy, though chicken breasts work well too. Simmering the sauce until it coats the back of a spoon concentrates its sweet savory flavor and helps it cling to the chicken. If you decide to grill the skewers instead, soak the wooden skewers first so they don’t burn. Serve with basmati rice and a spicy cucumber salad for a fresh, crisp contrast.
Ingredients
- 3/4 cup soy sauce or tamari
- 3/4 cup dry vermouth or mirin
- 1/3 cup sake or dry sherry
- 1/3 cup water
- 1 tablespoon sugar or honey or to taste
- 1 tablespoon sesame oil
- 3 garlic cloves minced
- 1 teaspoon freshly grated ginger
- 1 1/2 pounds boneless skinless chicken thighs cut in chunks for threading onto skewers
- fresh scallions thinly sliced for garnish
Instructions
- Combine the soy sauce, dry vermouth, sake, water, sugar, sesame oil, garlic and ginger in a small saucepan. Bring to a boil, then reduce the heat and simmer for about 15 minutes, until the sauce thickens enough to coat the back of a spoon. Set aside to cool slightly and reserve about ⅓ cup for serving.
- Soak 8 to 10 wooden skewers in water for about 30 minutes. Place the chicken pieces in a large bowl and pour the marinade over the top, tossing well to coat. Cover and refrigerate for a couple of hours if time allows.
- When ready to cook, thread the chicken onto the skewers. If grilling, lightly oil the grates and cook the skewers for about 8 minutes, turning occasionally, until lightly charred and the internal temperature reaches 165°F. For the oven, preheat to 450°F and roast the skewers for 12 to 15 minutes, until cooked through and caramelized at the edges. Garnish with sliced scallions and serve with the reserved sauce.
