Yakitori - Japanese Teriyaki style chicken skewers
Chicken skewers are very popular in the European BBQ culture. Yet in my opinion the true art of bringing skewers to a higher level can be found in Japanese kitchen. With love, care, attention and precision they bring you the best meditational skewers. The art of making these skewers is what they call Yakitori and forms the base of this recipe! Have fun!
Servings 4
Ingredients
- 600 gr. chicken thighs or chicken breasts
- salt at taste
For the Tare sauce (basting sauce)
- 0.5 dl red vermouth
- 2 Tbsp soy sauce
- 1.5 tbsp honey
- 1 tbsp white vinegar
Instructions
- Prepare your BBQ for grilling on medium heat coals.
- While the coals are heating up, mix all ingredients for the tare sauce.
- Cut the chicken thighs in equal cubes from about 1 à 2 cm. Season them with salt and put on the skewers.
- Grill the skewers and turn them every once a while. As soon as the thighs begin to brown you can bast them with the tare sauce. Keep on grilling until they are ready to serve. Watch out the sugars in the tare sauce don't burn. So keep on turning.
- About 15 minutes later the chicken skewers are done (depending on the size of the cubes and the heat of the coals).