Tsubaki Chicken Thigh Yakitori: A Perfect Japanese Grilled Skewer Recipe

Tsubaki Chicken Thigh Yakitori is a Japanese-inspired dish that offers a rich and savory flavor profile, perfect for grilling enthusiasts. The crispy chicken skin and juicy, tender meat are complemented by a flavorful tare sauce that enhances the dish with its sweet, savory, and slightly tangy notes. This recipe, with its tantalizing combination of ingredients and cooking techniques, is sure to impress anyone seeking an authentic yakitori experience at home.

Ingredients for Tsubaki Chicken Thigh Yakitori

For the Yakitori Skewers:

• 1 1/2 pounds boneless, skin-on chicken thighs, cut into 1.5-inch pieces
• Kosher salt, to taste
• Neutral oil, for brushing
• 8–10 bamboo skewers (soaked in water for 30 minutes)

For the Tare Sauce:

• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 3 tablespoons brown sugar
• 2 garlic cloves, crushed
• 1 small piece of ginger (about 1 inch), sliced
• 1 scallion, chopped

Step-by-Step Instructions to Make Tsubaki Chicken Thigh Yakitori

1. Make the Tare Sauce

The tare sauce is the key ingredient that gives Tsubaki Chicken Thigh Yakitori its distinctive taste. Start by combining soy sauce, mirin, sake, brown sugar, garlic, ginger, and scallion in a small saucepan. Place it over medium heat and bring the mixture to a boil. After it starts boiling, lower the heat and allow it to simmer for 10–15 minutes. This reduces the sauce and thickens it slightly, which intensifies its flavor. Once done, strain the sauce to remove the garlic, ginger, and scallions. Set aside the sauce, making sure to reserve some for brushing the skewers while grilling and some for serving later.

2. Prepare the Skewers

To prepare the yakitori skewers, take the soaked bamboo skewers and thread the chicken pieces onto each one. For the best presentation and grilling experience, thread the chicken with the skin side facing the same direction. This not only ensures even grilling but also helps in achieving a crispy, golden-brown skin. Once the chicken is skewered, season the meat lightly with kosher salt. The salt enhances the flavor and helps draw out the natural juices from the chicken, making it succulent when grilled.

3. Grill the Yakitori

Next, preheat your grill or grill pan to medium heat. Lightly oil the grates or the pan to prevent the chicken from sticking. Place the skewers on the grill, ensuring they are evenly spaced. Grill the chicken for 4–5 minutes per side, turning them carefully to avoid burning the skin. During the last few minutes of grilling, brush the Tsubaki chicken thighs with the tare sauce to create a beautiful glaze and caramelization on the meat. This step is crucial as it adds depth to the flavor, giving the chicken its signature sweetness and umami.

4. Serve Your Tsubaki Chicken Thigh Yakitori

Once the chicken is perfectly grilled and caramelized, remove the skewers from the grill. Brush them with more tare sauce to give them an extra layer of flavor. Serve the yakitori hot, with your choice of sides like steamed rice, shredded cabbage, or pickled vegetables. These additions will help balance the richness of the dish and make for a complete meal.

Why Tsubaki Chicken Thigh Yakitori is a Must-Try Dish

Tsubaki Chicken Thigh Yakitori is not just any chicken skewer. It’s an explosion of flavors, blending the juiciness of boneless chicken thighs with the depth and complexity of the tare sauce. The grilling process creates a crispy skin while keeping the meat tender and moist, making each bite a delightful experience.

The combination of mirin, soy sauce, sake, and brown sugar in the tare sauce is what makes the flavor stand out. The sweetness from the sugar complements the savory umami from the soy sauce, while the sake adds a hint of complexity. The garlic and ginger provide aromatic notes that make this dish even more irresistible.

Tsubaki Chicken Thigh Yakitori is perfect for a variety of occasions, from casual family dinners to outdoor barbecues. It’s easy to prepare, and you don’t need to be a professional chef to get the results you want. With its rich flavors, the recipe stands out as an excellent option for anyone looking to try their hand at Japanese grilled skewers.

Tips for Making the Perfect Tsubaki Chicken Thigh Yakitori

1. Choose the Right Chicken: While boneless, skin-on chicken thighs are ideal for this recipe, you can use bone-in thighs if you prefer. The skin helps retain the juiciness of the meat, and it crisps up beautifully when grilled.
2. Soak the Bamboo Skewers: It’s important to soak your bamboo skewers in water for at least 30 minutes before threading them with chicken. This prevents the skewers from burning while grilling and ensures they hold the meat securely.
3. Customize the Tare Sauce: While the traditional tare sauce is made with soy sauce, mirin, sake, and sugar, you can adjust the recipe to suit your taste. Some variations include adding a touch of sesame oil or chili paste for extra flavor.
4. Grill Over Medium Heat: To ensure the chicken cooks evenly and the skin crisps without burning, grill the skewers over medium heat. High heat can burn the exterior while leaving the inside raw, while low heat won’t caramelize the sauce effectively.
5. Rest After Grilling: After grilling, let the yakitori rest for a couple of minutes. This helps the juices redistribute throughout the chicken, keeping it moist and flavorful.

Frequently Asked Questions (FAQs)

1. Can I use chicken breast for this recipe?
While chicken breast can be used, boneless, skin-on chicken thighs are recommended for their juiciness and flavor. The skin also crisps up beautifully, adding texture to the dish.

2. What if I don’t have sake or mirin?
If you don’t have sake or mirin, you can substitute them with white wine and a pinch of sugar. While the flavor won’t be exactly the same, it will still work well in the tare sauce.

3. Can I make the tare sauce ahead of time?
Yes, you can make the tare sauce ahead of time and store it in the refrigerator for up to a week. This allows the flavors to develop even further.

4. What sides go well with Tsubaki Chicken Thigh Yakitori?
Tsubaki chicken pairs beautifully with steamed rice, a simple salad, or pickled vegetables. You could also serve it with a refreshing cucumber salad or a side of sautéed greens.

5. Can I grill the yakitori indoors?
Absolutely! If you don’t have access to an outdoor grill, you can use a grill pan or even a broiler to cook your yakitori indoors. Just ensure the grill or pan is preheated before adding the skewers.

Conclusion

Tsubaki Chicken Thigh Yakitori is a must-try dish for anyone who loves bold, savory flavors with a touch of sweetness. The combination of tender, juicy chicken thighs and the sweet-savory tare sauce is what makes this recipe an absolute crowd-pleaser. Whether you’re hosting a party or simply making a meal for yourself, this dish is sure to impress with its authenticity and flavor. By following the easy-to-follow steps and tips, you can enjoy a delicious Japanese-inspired meal in the comfort of your own home. Don’t forget to try it with steamed rice or your favorite side dish for the perfect meal.

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