Japanese Grilled Chicken Food

YAKITORI ( JAPANESE GRILLED CHICKEN SKEWERS)

Steps:

• Bring yakitori sauce to a boil for 5 min then set aside.
• thread the chicken alternately with the green onions onto the skewers.
• grill chicken in a preheated griller, turning every now and then and basting at the same time to keep it moist. drippings can be returned to baste the chicken until it is cooked.
• baste the yakitori again and serve with left over sauce.

KOREAN GRILLED CHICKEN

Steps:

• Whisk together the soy, vinegar, honey, chili paste, ginger and garlic in a bowl and divide the mixture in half. Add 1 half to a large baking dish, then add the chicken, turning to coat. Cover and let the meat marinate in the refrigerator for at least 4 hours or up to 8 hours. Add the green onions, sesame oil, black pepper and sesame seeds to the remaining half of the mixture. Reserve it as a dipping sauce for the finished chicken.
• Light a grill, making sure to include a zone of indirect heat.
• Remove the chicken from the marinade and put it over the charcoal, skin side down. Grill until the skin is golden brown and crisp, about 10 minutes. Relocate the chicken to the indirect heat zone, lower the cover and grill until cooked through. Remove the chicken from the grill to a cutting board and carve. Arrange the chicken on a serving platter and serve wrapped in tortillas, if desired, with dipping sauce on the side.

ASIAN GRILLED CHICKEN

Steps:

• Stir the stock, soy sauce, vinegar, sugar, garlic powder and red pepper in a shallow nonmetallic dish or a gallon-size resealable plastic bag. Add the chicken and turn to coat. Cover the dish or close the bag and refrigerate for 1 hour. Remove the chicken from the marinade.
• Lightly oil the grill rack and heat the grill to medium. Grill the chicken for 15 minutes or until it's cooked though, turning and brushing often with the marinade.
• Heat the remaining marinade in a 1-quart saucepan over medium-high heat to a boil and serve with the chicken.

GRILLED ASIAN CHICKEN

Steps:

• In a small microwave-safe bowl, combine the soy sauce, oil, honey, ginger root, and garlic. Heat in microwave on medium for 1 minute, then stir. Heat again for 30 seconds, watching closely to prevent boiling.
• Place chicken breasts in a shallow dish. Pour soy sauce mixture over, and set aside to marinate for 15 minutes.
• Preheat a grill for medium-high heat. Drain marinade from chicken into a small saucepan. Bring to a boil, and simmer over medium heat for 5 minutes. Set aside for basting.
• Lightly oil the grill grate. Cook chicken on the prepared grill 6 to 8 minutes per side, or until juices run clear. Baste frequently with remaining marinade. Chicken will turn a beautiful golden brown.

ASIAN GRILLED CHICKEN

Steps:

• Place chicken in a large baggie or plastic or glass pan.
• Combine all other ingredients and mix well; pour over chicken.
• Cover and chill for at least 6 hours or overnight.
• Remove chicken from marinade; ***grill 5 minutes per side or until cooked (see last note) or, bake with the marinade at 375 for 30 minutes(until juices run clear when pierced with a fork).
• ***If grilling, you can heat marinade until boiling and reduce a little, then simmer 3 minutes and serve over grilled chicken.

ASIAN GRILLED CHICKEN

Steps:

• Place the soy sauce, brown sugar, lime juice, orange juice, sweet chili sauce, chili-garlic sauce, garlic, and curry powder in a large plastic zipper bag. Seal and knead the bag with your fingers to mix all the ingredients and dissolve the sugar. Place the chicken thighs into the marinade, squeeze out the air from the bag, zip the bag closed, and refrigerate for 4 hours or overnight.
• Preheat an outdoor grill for medium-low heat; lightly oil the grate.
• Remove the chicken from the bag, pour the excess marinade into a small saucepan, and bring to a full boil for about 1 minute to sterilize the marinade.
• Grill the chicken thighs until they are no longer pink in the middle and show grill marks, about 25 minutes, basting them generously with the sterilized marinade as they grill.

YAKITORI NEGIMA (JAPANESE GRILLED CHICKEN AND SCALLION SKEWERS)

Steps:

• Gather the ingredients.
• Soak the bamboo skewers in a shallow dish of cold water for up to an hour, or overnight. This will prevent the skewers from burning when the yakitori is grilling. Alternatively, use metal skewers.
• Evenly divide pieces of chicken and scallions between the skewers. Set aside.
• Make the teriyaki style yakitori sauce (tare). Add the soy sauce, mirin, sake, sugar, and ginger to a small saucepan. Bring to a boil over high heat, then reduce to a simmer and cook until the sauce thickens slightly, 10 to 12 minutes. Remove from heat and set aside.
• Prepare a medium (350°F to 375°F) gas, charcoal, or hibachi grill fire. Use half the yakitori sauce for basting, and reserve half for serving. Brush the skewered chicken and scallions generously with yakitori sauce and grill until the chicken is opaque and cooked through, turning and basting once or twice, 7 to 8 minutes total.
• Serve with the remaining yakitori sauce on the side.

JAPANESE GRILLED CHICKEN

Steps:

• Combine egg, salt, paprika, honey, sesame oil, soy sauce, and lime juice.
• Place thighs in a 9" x 13" pan.
• Pour marinade over chicken making sure the thighs are completely coated.
• Marinate as long as possible. All day works best but, a couple of hours is enough.
• Grill on medium temperature for 7-10 min each side until juices run clear.

JIDORI TSUKUNE (JAPANESE CHICKEN MEATBALLS)

Steps:

• Bring 1 cup sake, 1 cup soy sauce, ½ cup mirin (sweet Japanese rice wine), and ½ cup zarame sugar or demerara sugar to a boil in a medium heavy saucepan. Reduce heat and simmer, stirring occasionally, until sauce is reduced by about a quarter, 25-30 minutes. Do ahead: Tare can be made 3 days ahead. Let cool; cover and chill.
• If using 1 lb. skin-on, boneless chicken thighs, grind in a meat grinder fitted with a 7-mm die. Divide chicken into 2 equal portions and run 1 portion through grinder a second time. Combine both portions in a large bowl. (You can also ask your butcher to grind the chicken for you.)
• If using 1 lb. ground dark-meat chicken plus 2 Tbsp. chicken fat, mix together in a large bowl.
• Add ½ small onion, finely chopped, 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt, 1¾ tsp. mirin (sweet Japanese rice wine), and 1½ tsp. finely grated yuzu or lemon zest to chicken meat. Using your hands, mix until thoroughly combined.
• Divide meat into ¼ cup portions. Shape into balls, then form into 3½x1" logs. Arrange tsukune on a parchment-lined baking sheet and chill until firm, about 30 minutes.
• Place 1 cup glutinous sweet rice flour on a plate. Working one at a time, dredge tsukune in flour, turning to coat, and transfer as many as will snugly fit to a parchment-lined large steamer basket.
• Pour water into a large saucepan to come 1" up sides and bring to a boil. Set steamer on top and cover. Steam tsukune until just cooked through, 6-8 minutes. Repeat process with any remaining tsukune if needed.
• Prepare a grill for high heat. Place tare in a tall, narrow glass (you should be able to submerge tsukune when you dunk it in the tare). Thread each tsukune onto a skewer.
• Grill tsukune, turning and dipping in tare every 2 minutes, until richly glazed, deeply browned, and charred in spots, about 8 minutes total.
• Transfer to a platter and sprinkle shichimi togarashi over. Serve with lemon wedges for squeezing over.

GRILLED CHICKEN WINGS - JAPANESE STYLE

Steps:

• Mix together everything but the chicken wings in a large baking dish. Add the chicken wings and turn to coat, then cover with plastic wrap, and refrigerate for at least 2 hours or as long as overnight. Turn the wings occasionally in the marinade.
• Start a charcoal or wood fire or preheat a gas grill or broiler; the fire should be only moderately hot and the rack about 6 inches from the heat source. If you are going to broil the wings, line your pan with foil.
• Remove the wings from the marinade and put on the grill or in the broiler. Cook for about 10 minutes on each side, remove from the heat, and serve immediately.

CHICKEN YAKITORI

Steps:

• Soak bamboo skewers in water for 20 minutes (or use metal skewers).
• While the skewers soak, make the shoyu tare. Combine the sake, mirin, and sugar in a small saucepan over medium heat and cook until the sugar is completely dissolved. Reduce heat, then stir in 1 cup soy sauce. Heat until just simmering, about 3 minutes, then remove from heat and let cool to room temperature. The shoyu tare can be stored in a nonreactive glass or metal container in a cool, dry place or the refrigerator for about 3 months.
• Skewer 2 or 3 pieces of chicken and 2 or 3 pieces of onion, alternating, on each skewer. Start with the larger pieces of meat so they end up at the tip, which will cook more quickly. Make sure there are no gaps between the meat and onions, as bamboo skewers will burn in the gaps. Skewer the vegetables and eggs on their own skewers, about 3 or 4 pieces per skewer, depending on the size of the vegetables.
• Heat a bichotan (or charcoal fire) grill, or heat a gas grill to medium-high, or preheat the broiler. Lightly baste the chicken with the oil. Grill the chicken and onions for 3-4 minutes, turning the skewers several times, until the chicken and onions begin to char. Remove the chicken from the heat and baste with the shoyu tare.
• Return the chicken to the heat and cook for 2 more minutes, turning the skewers several times. Remove from heat and baste again. Repeat one more time, until the chicken is cooked through and slightly charred, about 8-10 minutes total. Lay the skewered vegetables and quail eggs on the grill and brush them with oil. Grill the vegetables and eggs, turning them over several times, until the vegetables are soft and charred, 5-8 minutes (the vegetables have different cooking times, so monitor each type for desired doneness). Brush them with the shoyu tare or season them at the table.
• Serve the chicken, eggs, and vegetables with shichimi togarashi, sansho pepper, yuzu kosho, and salt.