Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Grilled Chicken & Mushroom Yakitori

Article Image
Scott Phillips

Servings: four.

For better stability, thread the chicken and scallions on two parallel skewers instead of just one, or use flat skewers.

Ingredients

  • 6 Tbs. soy sauce
  • 6 Tbs. mirin (rice wine)
  • 6 Tbs. honey
  • 1-1/2 Tbs. unseasoned rice vinegar
  • 1-1/2 Tbs. finely minced fresh ginger
  • 1-1/2 lb. boneless, skinless chicken thighs (about 6)
  • 3 to 4 scallions (white and green parts) trimmed
  • 16 small white mushrooms (about 6 oz.), wiped clean
  • 8 bamboo skewers (8 to 12 inches), soaked in water for at least 20 min.
  • Vegetable or olive oil for the grill

Nutritional Information

      Nutritional Sample Size based on four servings
      Calories (kcal) : 400
      Fat Calories (kcal): 120
      Fat (g): 13
      Saturated Fat (g): 4
      Polyunsaturated Fat (g): 3
      Monounsaturated Fat (g): 5
      Cholesterol (mg): 110
      Sodium (mg): 2080
      Carbohydrates (g): 33
      Fiber (g): 0
      Protein (g): 34

Preparation

  • Heat a gas grill to medium or prepare a medium-hot charcoal fire.
  • Combine the soy sauce, mirin, honey, rice vinegar, ginger, and garlic in a small saucepan and bring to a boil over medium-high heat. Reduce the heat to medium and gently boil until the mixture is slightly syrupy and reduced to about 2/3 cup, 10 to 15 min. Remove from the heat and divide the glaze into two containers.
  • While the glaze cooks, trim the chicken of excess fat. Cut the chicken thighs crosswise (across the grain) into 1/2-inch wide pieces (about 24 total). Cut the scallions into 2-inch pieces (you’ll need 16 pieces). Fold each piece of chicken in half and thread three pieces of chicken onto the skewers, alternating with two scallions and two mushrooms (one of each between the chicken strips).
  • Brush oil on the grill grates and set the skewers on the hottest part of the grill. Grill until dark grill marks form on the first side, about 6 min. Flip the skewers and brush generously with half of the glaze. Continue to cook until the second side is well marked and the chicken is cooked through, another 5 to 6 min. Flip the skewers and brush the remaining glaze on the second side. Serve immediately.

Serve with vegetable fried rice or steamed white rice.

Reviews

Rate or Review

Reviews

  • user-2433743 | 08/10/2013

    This is excellent, but the garlic listed in the instructions is not on the ingredient list. I guess you use the amount to taste???

  • ChristineH2 | 02/09/2009

    This was delicious. I actually do the chicken and mushrooms on separate skewers so that you can control cooking times (the Mirin makes it!)

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Video

View All

Season 4 Extras

Greenough, Montana (411)

This week’s Moveable Feast saddles up for a chuck wagon dinner in Greenough, Montana. Our host chef Pete Evans joins chef Ben Jones, of Paws Up, and grilling master Rory…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks