Yakitori means Grilled (“Yaki” 焼き) Chicken or Bird (“Tori” 鳥 ).
It is delicious Japanese skewers, made from different parts of the chicken. The most common one is the chicken thigh and green onion ones, with a nice sweet soy sauce, but you can get plenty different ones in a yakitori restaurant.
In such restaurants, you will most of the time see the chef(s) in front of red hot charcoal, turning and dipping in sauce the skewers and fanning the embers constantly, so quite a spectacle.
Otherwise, from the beginning of summer, you can get some at convenience store for 100 yens. Quite a simple solution when you do not feel like cooking.
I find this recipe pretty simple, my only issue being the boning of the thigh. In Japan you can buy chicken thighs without the bones, but not here sadly.
Ingredients for 8 thighs:
8 chicken thighs
A thumb size piece of ginger
2 tablespoons of soy sauce
1 teaspoon of sugar
2 cups of yakitori sauce (I will need to update this recipe)
If you need to bone the chicken, start by doing that. Remove any excess skin, or if you prefer you can totally remove the skin and make a chicken skin skewer or throw it away.
Cut each thigh into 4 pieces.
Grate the ginger and mix it with the chicken, soy sauce and sugar, and leave it to marinate between 2 hours and over night in the fridge.
Take them out of the fridge 30 minutes before cooking, and skewer them.
Prepare a high-heat barbecue, and some dish for dipping in the sauce.
Cook on the both sides until the chicken starts to get slightly golden brown on both sides.
Then deep in sauce and turn every 30 seconds to one minute (depending of the heat) until you get some nice color.