Gluten-Free Chicken Yakitori
Savor the mouthwatering flavors of Japan with this Gluten-Free Chicken Yakitori recipe, a delightful twist on the classic street-food favorite. Tender, juicy chicken thigh pieces are marinated in a rich blend of gluten-free soy sauce, mirin, sake, brown sugar, garlic, and ginger, promising a burst of umami in every bite. Paired with the subtle char of grilled green onions, these skewers are flame-kissed to perfection and finished with a sprinkle of toasted sesame seeds for a nutty crunch. Ideal as an appetizer, snack, or light main dish, this 45-minute recipe ensures a quick, wholesome meal that’s both gluten-free and bursting with authentic Japanese flair. Perfect for summertime grilling or a cozy indoor grill session, these yakitori skewers are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 0.25 cup Gluten-free soy sauce
- 0.25 cup Mirin (Japanese sweet rice wine)
- 0.25 cup Sake
- 2 tablespoons Brown sugar
- 2 cloves Garlic, minced
- 1 teaspoon Fresh ginger, grated
- 1 tablespoon Vegetable oil
- 4 stalks Green onions, cut into 1-inch pieces
- 1 tablespoon Toasted sesame seeds
- 8 pieces Bamboo skewers, soaked in water for 30 minutes
Instructions
Start by preparing the marinade. In a small saucepan over medium heat, combine the gluten-free soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger.
Bring the mixture to a simmer, stirring occasionally, until the sugar has dissolved and the sauce is slightly thickened, about 5 minutes. Remove from heat and let cool.
Cut the chicken thighs into 1-inch pieces. In a large bowl, add the chicken pieces and half of the prepared yakitori sauce. Mix well, cover, and refrigerate for at least 30 minutes to marinate.
Preheat your grill or grill pan over medium-high heat. Lightly oil the grates with vegetable oil using a brush or a paper towel.
Thread the chicken pieces and green onion segments alternately onto the soaked bamboo skewers, leaving a bit of space between each piece to ensure even cooking.
Place the skewers on the grill and cook for about 8–10 minutes, turning occasionally and brushing with the remaining sauce, until the chicken is cooked through and has nice grill marks.
Transfer the cooked skewers to a serving platter, sprinkle with toasted sesame seeds, and serve immediately.
Nutrition Facts
Calories |
1450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.5 g | 85% | |
| Saturated Fat | 15.9 g | 80% | |
| Polyunsaturated Fat | 8.4 g | ||
| Cholesterol | 567 mg | 189% | |
| Sodium | 4039 mg | 176% | |
| Total Carbohydrate | 59.8 g | 22% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 45.3 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 198 mg | 15% | |
| Iron | 6.8 mg | 38% | |
| Potassium | 1511 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
