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Meat, East Asian

Chicken yakitori skewers with white rice

Chicken yakitori with white rice is a Japanese dish of glazed chicken and leek skewers served over plain rice, for 4 people, ready in 40 minutes, easy to make, for €3.00 per serving. The key to success is the tare sauce, which should coat the back of a spoon, and basting the skewers repeatedly under the broiler to build up a thin, caramelized glaze.

Tonight I'm taking you down the back streets of Tokyo with glazed chicken yakitori skewers in a sweet savory sauce, and rice on the side.

Chicken yakitori skewers with white rice
Total time
40 min
Difficulty
Easy
Cost per person
€3.00
Calories per person
580 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Summer, Fall
The kids
They generally like it

Yakitori are small chicken skewers grilled while being basted several times with a sweet savory sauce, until it forms a thin, shiny glaze. The chicken stays juicy thanks to the skin and the thigh meat, while the leek adds crunch and a touch of sweetness between bites. Plain white rice calms the sauce down and makes sure none of it goes to waste on the plate.

This is a great weeknight dish when you want something different without extra effort, kids usually love eating with their hands, or close to it, since everything here comes on a stick. Mon Chou suggests it just as easily for a simple family dinner as for friends over, a dish that feels like a trip abroad without any real work.

The ingredients

4 people

Butcher

  • Boneless chicken thighs 700 g

Fruits and vegetables

  • Leeks 2
  • Scallions 3

Pantry

  • Soy sauceoften in the pantry 5 tbsp
  • Mirin 4 tbsp
  • Sugaroften in the pantry 2 tbsp
  • Dry sherry 3 tbsp
  • Wooden skewers 8
  • Riceoften in the pantry 300 g

Allergens Soy, Gluten

The step by step recipe

  1. Soak the wooden skewers in water, cut the chicken into 3 cm cubes and the leeks into chunks.

    Keep the skin on the chicken, it caramelizes and makes all the flavor.

  2. Make the tare sauce by bringing the soy sauce, mirin, sugar, and sherry to a boil until it thickens slightly. 8 min

    It should coat the back of a spoon, neither too runny nor syrupy.

  3. Thread the chicken and leek alternately onto each skewer.

    Pack the pieces together tightly, they cook as one and stay juicy.

  4. Cook the rice in salted water, then drain it. 11 min

    Keep it covered while the skewers finish cooking.

  5. Broil the skewers in the oven, turning and basting them with sauce, keeping a close eye on them. 12 min

    Baste several times, the glaze builds up in thin caramelized layers.

Our tips to get it right

  • Cut the chicken and leek into roughly the same size pieces so they cook evenly on the skewer.
  • Make the tare sauce before turning on the broiler, it should be ready to brush on as soon as the skewers are threaded.
  • Keep a close eye on the broiler, the sweet sauce burns fast and goes from caramelized to black in seconds.

The variations

  • Swap the chicken thighs for chicken breast if you prefer leaner meat, just watch the cooking time so it stays tender.
  • For a vegetarian version, use shiitake mushrooms and firm tofu cut into cubes instead of the chicken.
  • For a quick kid friendly version, slide the skewers off and serve everything straight over the rice in a bowl, donburi style.

What to serve it with

  • Vinegared cucumber salad
  • Miso soup to start
  • Hot green tea

Storage

Cooked skewers keep for 2 days in the fridge in a sealed container. Reheat them for a few minutes in the oven or a skillet, with the rice reheated separately with a splash of water. Freezing isn't recommended, the leek and chicken lose their texture.

Questions about this dish

Can I cook yakitori on a barbecue instead of in the oven?

Yes, that's actually the traditional way to cook this dish. Use a similar cooking time, but watch closely since open flames burn the sauce faster than an oven broiler.

What can I use instead of mirin?

You can replace it with sweet white wine plus a pinch of sugar. The result will be slightly less sweet but the sauce will still be balanced.

Can I make the tare sauce ahead of time?

Yes, it's easy to make the day before and keeps well in the fridge in a sealed jar. Just warm it up gently before brushing it onto the skewers.

Is sherry essential to this recipe?

It adds a little depth to the sauce but you can skip it if you don't have any. Simply replace it with the same amount of mirin.

How long does it take to make chicken yakitori skewers with white rice?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in chicken yakitori skewers with white rice?

About 580 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does chicken yakitori skewers with white rice cost?

About €3.00 per serving, or €12.00 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains soy, gluten. Always check the labels of the products you buy.

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