Chicken on a Skewer (Yakitori)

My Favorite Weeknight Dinner: Chicken Yakitori

As a busy working mom, finding time to cook delicious and healthy meals can be a real challenge. Weeknights are especially hectic, with school pick-ups, homework battles, and the general whirlwind of family life. That's why I've developed a go-to recipe that's quick, easy, and always a crowd-pleaser: Chicken Yakitori.

This Japanese-inspired dish is essentially chicken skewers marinated in a savory soy-based sauce. The simplicity is what makes it so perfect for busy weeknights. No complicated techniques or hard-to-find ingredients are required. I often prep the chicken and skewers ahead of time, storing them in the refrigerator until I'm ready to grill. This means that when dinner time rolls around, all I have to do is fire up the grill (or broiler) and cook!

The flavor is what truly sets this dish apart. The balance of sweet and savory from the marinade is incredible. The chicken becomes tender and juicy as it grills, absorbing the delicious flavors of soy sauce, sake, and sugar. The slight char from the grill adds another layer of smoky goodness. I typically use a mix of chicken thigh and breast meat for the perfect combination of tenderness and flavor. Adding bell peppers provides a nice sweetness and vibrant color to the skewers, making the dish both visually appealing and delicious.

I serve my Yakitori with a simple side of steamed rice and some quick-pickled vegetables. It’s a complete and satisfying meal that’s perfect for any occasion, from a casual weeknight dinner to a relaxed weekend barbecue. The beauty of this recipe lies in its versatility – you can customize it to your liking. Experiment with different vegetables, add some ginger or garlic to the marinade, or use different types of meat. The possibilities are endless!

But for me, the classic combination of chicken, soy sauce, and a touch of sweetness is always a winner. It’s a recipe I've refined over time, adjusting the ingredients and techniques to fit my busy lifestyle. The best part? The clean-up is minimal. It's a dish that leaves me feeling both satisfied and energized, ready to tackle the rest of the evening. So next time you're searching for a quick and flavorful weeknight meal, give this Chicken Yakitori a try – you won't be disappointed!

Tips and Variations:

• Prep Ahead: Marinate the chicken for at least 30 minutes, or even overnight, for maximum flavor.
• Skewer Size: Use either bamboo skewers (soaked in water to prevent burning) or metal skewers.
• Grill or Broil: This recipe is easily adaptable for both indoor and outdoor cooking.
• Vegetable Options: Experiment with different vegetables such as onions, zucchini, or mushrooms.
• Spice it Up: Add a pinch of red pepper flakes to the marinade for a little heat.
• Serving Suggestions: Serve with steamed rice, noodles, a simple salad, or pickled ginger.

Chicken Yakitori is more than just a recipe; it's a testament to the power of simple, flavorful meals that can fit into even the busiest of lives. Enjoy!

Step-by-step

• Cut the boneless chicken leg meat into 1-inch chunks. If some skin separates from the meat, discard it; leave any skin that clings naturally. Halve, core and deseed the bell pepper, then cut it into 1-inch squares.
• Thread two pieces of meat onto a skewer followed by a piece of bell pepper. If you are preparing bamboo skewers, Japanese-style, push the meat to one end and keep alternating two pieces of meat with a piece of pepper until you have loaded about 3 inches of each skewer. If you are using long metal skewers, you can thread their entire length, leaving each end empty. Thread all the meat in this way, using as many skewers as required. Cover with plastic wrap and refrigerate until needed.
• Meanwhile combine the soy sauce, sake, and sugar in a small pan and bring to a boil. Lower the heat and heat gently until the sugar has dissolved.
• Preheat an indoor broiler or an outdoor charcoal grill. Position the skewers 4 to 5 inches from the heat source and grill for 4 to 5 minutes on each side or until the meat is three-quarters cooked. Brush with the sauce and grill briefly on both sides until the meat is almost done. Brush with the sauce a second time and grill for another 30 seconds on each side. Serve hot.