Mohamed Shili This Chicken Yakitori is a fun and tasty dish perfect for grilling. The juicy chicken is marinated in a flavorful sauce and grilled to perfection, then served with a fresh salad and rice noodles. It’s a unique meal that brings together bold flavors in an easy way!
Ingredients Needed:
- 1/4 cup pureed daikon radish
- 1/3 cup mirin
- 1/3 cup sake
- 2 tablespoons canola oil
- 2 tablespoons low-sodium soy sauce
- Few dashes of hot sauce, such as Tabasco, plus more for serving
- 2 pounds boneless, skinless chicken thighs
- Salt and freshly ground black pepper
- 4 tablespoons canola oil
- 4 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons lime juice
- 2 teaspoons sugar
- 8 ounces of rice noodles, cooked according to directions, shocked in cold water, and drained well
- 8 ounces mizuna
How To Make Chicken Yakitori?
- Marinate the Chicken: Whisk together the radish puree, mirin, sake, canola oil, soy sauce, and hot sauce in a large bowl. Add the chicken thighs and toss to coat. Cover and refrigerate for at least 2 hours, or up to 8 hours.
- Prepare the Grill: Preheat your grill or kamado-style cooker to high heat.
- Skewer the Chicken: Use 2 skewers for each chicken thigh and thread the chicken onto the skewers. Sprinkle with salt and pepper.
- Grill the Chicken: Grill the chicken for about 6 minutes per side, until charred and cooked through. Remove the chicken and set it aside.
- Make the Dressing: In a large bowl, whisk together the remaining canola oil, rice vinegar, soy sauce, lime juice, and sugar. Season with pepper.
- Prepare the Salad: Toss the mizuna with some of the dressing and place it in a shallow bowl. Toss the noodles with the rest of the dressing and pile them in the center.
- Serve the Dish: Cut the grilled chicken in half between the skewers and arrange them around the salad. Drizzle with extra hot sauce and serve.
Recipe Tips:
- Marinate the chicken for the full 8 hours: For the best flavor, let the chicken soak in the marinade for at least 2 hours, but 8 hours is even better. This will help the chicken absorb all the delicious flavors.
- Use two skewers for each chicken thigh: This will make it easier to handle the chicken while grilling and keep it from spinning on the skewer. It ensures even grilling.
- Grill over high heat: Make sure your grill is nice and hot before adding the chicken. High heat will give you that perfect char on the outside while keeping the chicken juicy inside.
- Don’t skip the vinegar in the dressing: The rice vinegar adds a tangy flavor that balances the richness of the chicken and noodles. It’s an important part of the dressing, so don’t leave it out.
- Serve immediately after grilling: For the best taste and texture, serve the grilled chicken and noodles right away. The chicken is most flavorful when it’s fresh off the grill, and the noodles will taste better when they’re not sitting too long.
How To Store & Reheat Leftovers?
- Refrigerate: Let the leftover Chicken Yakitori cool to room temperature. After that, store it in an airtight container in the fridge for up to 2 days.
- Reheat: If you prefer to grill, reheat the chicken on the grill over medium heat for 3-4 minutes per side. Alternatively, you can heat it on the stove in a pan for 5-6 minutes, turning occasionally.
Nutrition Facts:
- Calories: 350 kcal
- Total Fat: 20g
- Saturated Fat: 3g
- Cholesterol: 90mg
- Sodium: 600mg
- Potassium: 500mg
- Total Carbohydrate: 25g
- Dietary Fiber: 2g
- Sugars: 7g
- Protein: 27g
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