This Yakitori dish features juicy grilled chicken coated in a spicy and savory Sichuan chili crisp sauce. It’s bursting with flavor and has just the right kick to keep your taste buds happy!
I love how easy it is to throw together a fun dinner with this recipe. Just grill, glaze, and enjoy! It’s perfect for impressing guests or just treating yourself! 🍗🔥
Key Ingredients & Substitutions
Chicken Thighs: Boneless, skin-on chicken thighs are juicy and flavorful. If you prefer a leaner option, you can use skinless chicken breasts, but they’ll be less tender. I’ve found thigh meat holds up nicely on the grill!
Scallions: These add a fresh crunch to your yakitori. If you don’t have scallions, feel free to use bell peppers or zucchini cut into similar lengths. They will also add nice color and taste.
Soy Sauce: A staple for the yakitori sauce. If you’re gluten-free, look for tamari or coconut aminos as a great alternative.
Mirin and Sake: These sweet rice wine ingredients bring depth to the sauce. If you can’t find them, use a mix of white wine and a pinch of sugar or white wine vinegar to mimic the flavor.
Sichuan Chili Crisp: This gives the glaze its signature heat and crunch. If you don’t have it, you can mix chili oil with crushed red pepper flakes and garlic for a similar effect. I love the added texture from the crispy bits!
How Do You Make Sure Your Yakitori Stays Juicy and Tasty?
To keep your yakitori juicy, marinating is key. The soy sauce and sugars help tenderize the chicken while adding flavor. Here’s how to get it right:
- Soak those wooden skewers if you’re using them. It prevents burning and keeps your food safe on the grill.
- Don’t rush the marinating time! Letting the skewers sit for 20-30 minutes at room temperature allows the chicken to soak up more flavor.
- Grill over medium-high heat for a perfect char. Too high, and the outside burns before the inside cooks through.
Follow these steps, and your yakitori will come out delicious every time!
How to Make Sichuan Chili Crisp Glazed Yakitori
Ingredients You’ll Need:
For the Yakitori:
- 1 lb boneless, skin-on chicken thighs, cut into bite-sized pieces
- 1 bunch scallions (green onions), cut into 2-inch lengths
- 8-10 bamboo or metal skewers
For the Yakitori Sauce:
- 1/4 cup soy sauce
- 2 tbsp mirin (Japanese sweet rice wine)
- 2 tbsp sake
- 1 tbsp brown sugar
For the Sichuan Chili Crisp Glaze:
- 3 tbsp Sichuan chili crisp sauce (store-bought or homemade)
- 1 tbsp honey or maple syrup
- 1 tbsp toasted sesame oil
- 1 tsp rice vinegar
Optional Garnishes:
- Toasted sesame seeds
- Extra chili flakes
- Thinly sliced scallions
How Much Time Will You Need?
This recipe will take about 15-20 minutes of prep time and 15-20 minutes for grilling, plus at least 20-30 minutes for marinating. In total, you’re looking at about 1 hour, but most of that time is just letting the chicken soak up delicious flavors!
Step-by-Step Instructions:
1. Prepare the Chicken and Skewers:
If you’re using wooden skewers, remember to soak them in water for at least 30 minutes. This helps prevent them from burning during grilling! Take your chicken pieces and scallions and thread them onto the skewers, alternating between the chicken and scallion sections. This not only looks great but also adds flavor as they grill together!
2. Make the Yakitori Sauce:
In a small saucepan over medium heat, mix together the soy sauce, mirin, sake, and brown sugar. Stir it until the sugar dissolves. Allow the mixture to simmer for about 5-7 minutes until it thickens slightly. Remove from heat and set aside to cool. You’ll use this sauce to flavor your skewers!
3. Marinate the Chicken:
Place your skewers of chicken and scallions in a shallow dish or container. Pour half of the cooled yakitori sauce over the skewers. Let them marinate at room temperature for 20-30 minutes; this helps infuse the flavors into the chicken!
4. Prepare the Sichuan Chili Crisp Glaze:
In another small bowl, whisk together the Sichuan chili crisp, honey (or maple syrup), toasted sesame oil, and rice vinegar. This glaze will add a fantastic spicy kick, so get ready!
5. Grill the Yakitori:
Preheat your grill or grill pan over medium-high heat, and lightly oil the grill grates or pan to prevent sticking. Place the skewers on the grill and cook for about 3-4 minutes on each side. While grilling, baste the skewers occasionally with the reserved yakitori sauce to keep them moist and flavorful!
6. Glaze the Yakitori:
In the last 1-2 minutes on the grill, brush the Sichuan chili crisp glaze generously over the skewers. Cook just until the glaze is warm and slightly sticky, turning the skewers to coat evenly. You’ll love the glossy finish this gives!
7. Serve:
Carefully transfer your glazed yakitori to a serving plate. For some extra flair, sprinkle them with toasted sesame seeds, chili flakes, and sliced scallions. Enjoy these delicious skewers right away with steamed rice or as a tasty appetizer.
Dig in and savor this exciting blend of traditional Japanese yakitori spiced up with that addictive Sichuan crunch and heat! 🌶️🍢
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Can I Use Different Cuts of Chicken?
Absolutely! While boneless, skin-on chicken thighs are recommended for their flavor and juiciness, you can use boneless breasts or even chicken drumsticks. Just adjust the cooking time, as breasts may cook quicker and drumsticks longer.
What If I Don’t Have Mirin or Sake?
No worries! If you can’t find mirin or sake, you can substitute with a mixture of white wine and a bit of sugar to mimic the sweetness and depth. A splash of rice vinegar with a pinch of sugar can also work if you’re in a pinch!
How Long Can Leftovers Be Stored?
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in the microwave or on a stovetop pan over low heat. Just be sure not to overcook, as this can dry out the chicken!
Can I Make the Yakitori Sauce Ahead of Time?
Yes, you can make the yakitori sauce ahead of time! Store it in an airtight container in the fridge for up to one week. Just reheat it on the stovetop before use, and it’ll be ready for your skewers!
