Yakitori (Japanese grilled chicken skewers) are a crowd favorite—tender, glazed chicken cooked over smoky coals. The marinade packs bold umami flavor, with hints of sweet honey and a kick of Chili Royale Sichuan chili crisp. Chicken with the skin on adds amazing depth, but if you’d rather skip deboning, boneless thighs, breasts, or even whole wings are all great options too.
Serves: 4
Difficulty: easy
Prep time: 30 min
Inactive time: 4 hours
Cook time: 15 min.
Allergens: soy, tree nuts (coconut)
Ingredients
- 2 lb. chicken thighs, skin on, boneless* (sub boneless/skinless)
- ½ c coconut aminos
- 2 T Chili Royale Sichuan Chili Crisp (mild)
- 2 T rice vinegar
- 2 T toasted sesame oil
- 2 T Craft and Kitchen Oregon Honey
- 2 T vegetable or safflower oil
- 1 clove garlic, grated or minced
- Pinch each salt and pepper
- 1 bunch green onions, chopped, for garnish
- 3 c jasmine or white rice, cooked, warm
Steps
- If using bone-in, cut bone out of thighs, keeping skin intact. Cut thighs in half lengthwise for long strips. Combine all marinade ingredients (except green onions/rice), Divide in half; reserve one half for basting and place other half in zip top bag. Add chicken to marinade in bag. Chill 4 hours or overnight.
- Preheat charcoal grill (for traditional flavor/method).
- Skewer chicken pieces on metal or bamboo skewers (one piece per). Carefully grill over hot coals to mark, moving to cooler/indirect heat for a slow finish. Turn chicken often, basting multiple times with first half of marinade, until glazed well and 165F internal temp is reached.
- Serve immediately with more chili oil, green onions and warm rice.
