Description
Delight in these flavorful Yakitori Skewers with a zesty Citrus Ponzu Glaze. Tender, juicy chicken thighs are marinated and grilled to perfection, then brushed with a tangy glaze combining soy sauce, citrus juices, and a hint of sweetness. Perfect for a quick and vibrant meal that brings authentic Japanese-inspired flavors to your table in just 30 minutes.
Ingredients
Scale
For the Chicken Skewers
- 1 pound boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 1 teaspoon salt
- 1 teaspoon black pepper
- 8 bamboo skewers (soaked in water for 30 minutes)
For the Citrus Ponzu Glaze
- 1/4 cup soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons fresh orange juice
- 1 tablespoon rice vinegar
- 1 tablespoon mirin (sweet rice wine)
- 1 teaspoon grated ginger
- 1 teaspoon sesame oil
- 1 teaspoon sugar
Instructions
- Prepare the Citrus Ponzu Glaze: In a small bowl, whisk together soy sauce, fresh lime juice, orange juice, rice vinegar, mirin, grated ginger, sesame oil, and sugar until the sugar is fully dissolved. Set aside to allow flavors to meld.
- Preheat the Grill: Heat your grill or grill pan over medium-high heat, ensuring it’s hot enough to create those nice grill marks on your chicken.
- Season the Chicken: In a large bowl, toss the chicken thigh pieces with vegetable oil, salt, and black pepper until each piece is evenly coated, which will help with flavor and prevent sticking.
- Thread the Skewers: Carefully thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece to ensure even cooking and heat distribution.
- Grill the Chicken: Place the skewers on the preheated grill and cook for 5 to 7 minutes on one side, then flip and cook for another 5 to 7 minutes, or until the chicken is thoroughly cooked and has beautiful grill marks.
- Glaze the Skewers: During the last few minutes of grilling, generously brush the skewers with the prepared Citrus Ponzu Glaze to infuse the chicken with tangy, sweet, and savory flavors.
- Rest the Skewers: Remove the skewers from the grill and let them rest for 2 minutes. This helps the juices redistribute inside the meat for maximum juiciness.
- Serve with Extra Glaze: Drizzle any remaining Citrus Ponzu Glaze over the skewers before serving for an extra punch of flavor.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning.
- For extra flavor, marinate the chicken in half of the Citrus Ponzu Glaze for 15-20 minutes before threading onto skewers.
- If you don’t have a grill or grill pan, these skewers can also be cooked under a broiler or on a stovetop grill pan.
- Make sure not to overcrowd the skewers to allow even cooking and better charring.
- Adjust sugar in the glaze to taste, depending on your preferred level of sweetness.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
