Japanese Chicken Meatball Skewers

I’m Wendy, and today I’m sharing my recipe for Japanese Chicken Meatball Skewers. These skewers are a delight to make and even better to eat! Picture this: juicy chicken meatballs, perfectly grilled and glazed with a sweet-savory sauce. It’s like bringing a piece of Japan right into your kitchen. From the first mix of ground chicken to the final caramelized glaze, these skewers promise an explosion of flavors in every bite.

Creating these skewers is a journey through Japan’s culinary wonders. Start by crafting the yakitori sauce, simmering together sake, mirin, soy sauce, and brown sugar until it becomes a luscious glaze. Meanwhile, mix ground chicken with sesame oil, miso paste, green onions, and shiso leaves. This blend of ingredients ensures each meatball is packed with authentic Japanese taste.

Once the meatballs are shaped around skewers, it’s time for the magic of broiling. Under the intense heat, the skewers transform, gaining a mouthwatering caramelization as they cook. Brushed with the homemade yakitori sauce, they sizzle and bubble until perfection is achieved. It’s a feast for the senses, from the savory aroma to the irresistible sight of those glazed skewers.

Serve these skewers fresh off the broiler, garnished with shichimi togarashi for an added kick. Whether it’s a cozy family dinner or a lively gathering with friends, these Japanese Chicken Meatball Skewers are sure to steal the show. Embrace the flavors of Japan with every bite, and enjoy the satisfaction of creating something truly extraordinary in your own kitchen.

Chef’s Notes- Japanese Chicken Meatball Skewers

Preparation: Ensure the ground chicken is mixed thoroughly with the miso paste and sesame oil for a flavorful base.
Shaping: Use slightly wet hands or sesame oil to prevent the meat mixture from sticking to your hands when shaping the skewers.
Cooking Method: Broiling gives the skewers a caramelized glaze; ensure they are sufficiently spaced on the baking sheet for even cooking.
Serving Suggestions: Garnish with shichimi togarashi for a spicy kick and serve with traditional sides like steamed rice and pickled vegetables.
Make-Ahead Tip: Prepare the meat mixture ahead of time and refrigerate. Shape and broil just before serving for fresh yakitori flavor.

Delicious Grilled Chicken Skewers with Homemade Glaze

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Course: Main CourseCuisine: JapaneseDifficulty: Medium

Servings

skewers

Prep time

minutes

Cooking time

minutes

Calories

kcal

Total time

minute

Get ready to tantalize your taste buds with these Grilled Chicken Skewers glazed in a savory-sweet homemade sauce! Perfect for outdoor grilling or broiling in the oven, this easy-to-follow recipe will have you making restaurant-quality skewers at home. The secret lies in the luscious homemade glaze that you can prepare ahead of time. Let’s get grilling!

Ingredients

For the Glaze
1/2 cup soy sauce use tamari for gluten-free
1/2 cup sweet rice wine (mirin)
1/4 cup rice wine (sake)
1/4 cup water
2 tsp packed brown sugar
For the Skewers
9 green onions (or 2 Tokyo negi)
1 lb boneless, skinless chicken thighs (room temperature)
Neutral oil (for brushing the rack)
Japanese seven spice (shichimi togarashi) (optional)
Alternative Ingredients:
Tamari can replace soy sauce for a gluten-free option.
Dry white wine can substitute sake.
Honey can replace brown sugar for a different sweetness profile.
Leeks can be used instead of green onions.

Directions

Yakitori Sauce Preparation – In a small saucepan, combine water, rice wine (sake), sweet rice wine (mirin), soy sauce, and brown sugar. Bring to a boil over medium heat. Reduce to a simmer and cook for about 30 minutes until thickened by half.
Cooking Chicken – Heat a nonstick pan over medium heat. Add one-third of the ground chicken and cook until no longer pink without browning it. Break it into small pieces while cooking. Transfer cooked chicken to a large bowl and let cool. Add remaining raw ground chicken, miso paste, and toasted sesame oil. Mix well using a wooden spatula.
Adding Vegetables – Incorporate finely chopped green onions and thinly sliced shiso leaves into the mixture. Knead well until the mixture is pale and sticky.
Shaping Meatballs – Divide the mixture into 8 equal portions. Shape each portion into long oval patties around soaked bamboo skewers. Preheat oven broiler on High (550ºF). Place skewers on an oiled wire rack over a baking sheet. Broil for 6 minutes on one side, flip and broil for another 4 minutes until internal temperature reaches 165ºF.
Glazing and Serving – Brush skewers with yakitori sauce and broil for an additional 45-60 seconds on each side until caramelized. Serve immediately with optional shichimi togarashi.