First time Yakitori chicken


 
Tony R

Tony R

TVWBB 1-Star Olympian
After seeing James Lake post on Yakitori chicken. Maribel wanted me to do this ASAP. The next day I got my stuff ready. Here's the post that inspired me to get on this.
http://tvwbb.com/showthread.php?48202-Yakitori-Chicken

Here's my marinade recipe.
1.5 cups of rice cooking wine
3/4 cup of soy sauce
2 garlic cloves chopped
2 green onions chopped
1 tsp of black pepper
1 tsp of garlic powder
1 tsp of onion powder
6 tbs of sugar

Let them be happy for about 4 hours
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Here's where the fun starts. Got the smokey joe set up with a mix of lump and mesquite. I put 2 old skewers on the other end to hold up my weber skewers.

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Then I was getting flare ups when realized I had the marined that I was going to use and that helped with keeping the fire on check.

The marinade that I had left over was put in a pot and boiled and reduced. I applied a few times during the cook.


Here's an Instagram video of the cook.

http://instagram.com/p/jISZLLxZA6/

Almost done

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Here it is plated and ready to eat.

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I'm no expert but if you guys and gals have any suggestion on how I can improve this recipe let me know. It tasted great and I'm sure there's always room for improvement.

On a side note it was the first time I walked in to my local Asian market and I found lots good stuff I bought. But the better news was that I finally found pork belly for my bacon project.

Thanks for stopping by

Tony and Maribel.
 
Looks good to me Tony...I've been wanting to try this too so thanks for posting yur recipe!!

Plated pic looks awesome by the way!!

As always..looking good!
 
Having never cooked yakitori myself, I don't know of any suggestions to improve the recipe. What I do know, however, is that those look darn good!
 
Tony and Maribel this cook looks perfect from start to finish. I especially like the grill setup....you nailed this cook!
 
Looks real good Tony, between you and James you have convinced me to do this, maybe this Friday.

May I suggest you need an Asian "footprint" in your marinade (just like the Mexican "footprint" where you use cumin, chili powder), so add some Mirin, sweet Japanese cooking sake, 1Tablespoon of Grated ginger, some honey and the next time you are at that Asian market pick up some Maltose, it's super sticky, so sticky you will have to heat it to mix with your marinade, but I guarantee it will cause whatever sauce you are using to marinate to stick to the meat, kinda like mustard on butts and it's tasteless, it's what we use to make Char Siu (Chinese BBQ Pork).

Karl
 
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Karl Repsher said:
Looks real good Tony, between you and James you have convinced me to do this, maybe this Friday.

May I suggest you need an Asian "footprint" in your marinade (just like the Mexican "footprint" where you use cumin, chili powder), so add some Mirin, sweet Japanese cooking sake, 1Tablespoon of Grated ginger, some honey and the next time you are at that Asian market pick up some Maltose, it's super sticky, so sticky you will have to heat it to mix with your marinade, but I guarantee it will cause whatever sauce you are using to marinate to stick to the meat, kinda like mustard on butts and it's tasteless, it's what we use to make Char Siu (Chinese BBQ Pork).

Karl
Click to expand...

Thanks Karl.
I will look for those items and add to the recipe.
 
Fantastic yakitori Tony! Yup!
The word yakitori is used generically and not just limited to chicken, although 'yakitori' literally means grilled chicken. Skewer some beef and vegis, all skewered separately of course.
Chicken skin only is tasty as well when yakitoried.
 
George L said:
Fantastic yakitori Tony! Yup!
The word yakitori is used generically and not just limited to chicken, although 'yakitori' literally means grilled chicken. Skewer some beef and vegis, all skewered separately of course.
Chicken skin only is tasty as well when yakitoried.
Click to expand...

I saw some you tube videos where they put the skin on but was worried about flare ups. Will try next time. I will try to figure something out using my 22.5 weber and maybe some bigger skewers or something custom. At work I have friends that work in the the metal shop.
 
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Tony R said:
I will try to figure something out using my 22.5 weber and maybe done bigger skewers or something custom. At work I have friends that work in the the metal shop.
Click to expand...

You can use a couple of lengths of 1" angle irons laid across the kettle as I did here.

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Came out great Tony, I saw his cook and decided the same thing. Picked up the Mirin which I think is one important thing in this recipe. I'm doing them tonight for my daughters birthday. Good job keeping the CEO happy brother.
Very cool.
 
Using my performer I've used the charcoal baskets to elevate my WSM charcoal grate over the performer charcoal grate and then stacked bricks to support the skewers:
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