Japanese Yakitori - Grilled Chicken Skewers

Introduction

Yakitori is a beloved Japanese dish featuring juicy, flavorful chicken skewers grilled to perfection. Using the Arteflame grill, we achieve a sensational steakhouse-quality sear before finishing the skewers on the flat griddle cooktop for the ideal texture and doneness. The natural firewood flavor enhances each bite, making this a must-try recipe for any grilling enthusiast.

Ingredients

• 1 lb chicken thighs, cut into bite-sized pieces
• 1/2 cup tare sauce (or substitute with salt for a simple version)
• 8 green onions, cut into 1-inch pieces
• 8 bamboo skewers, soaked in water for 30 minutes
• 2 tbsp butter (for grilling)
• 1 tsp toasted sesame seeds (for garnish, optional)
• 1 tsp shichimi togarashi (optional, for extra spice)

The Sear Makes the Steak, And Arteflame Makes the Sear

Why settle for low-temperature searing when you can achieve steakhouse-quality results with an Arteflame? Gas grills take longer, drying out your steak, while the Arteflame sears at 1000°F in just one minute, locking in juices for perfection.

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Instructions

Step 1: Get the Arteflame grill ready

1. Pour some vegetable oil on three paper napkins and place them in the grill.
2. Stack firewood over the oiled napkins and light the paper.
3. Allow the fire to build, and in about 20 minutes, the grill will be fully heated and ready for cooking.

Step 2: Prepare the skewers

1. Thread pieces of chicken and green onions alternately onto the soaked skewers.
2. If using salt seasoning instead of tare, lightly salt the skewers at this stage.

Step 3: Sear the chicken

1. Place a small amount of butter on the center grill grate.
2. Lay the skewers on the searing-hot center grill grate for about 30 seconds per side to lock in juices.
3. Remove from direct sear and move to the flat griddle cooktop.

Step 4: Slow cook to perfection

1. Baste the skewers with tare sauce (if using) and rotate frequently.
2. Cook until the internal temperature reaches 155°F, about 8-10 minutes.
3. Remove from the grill to allow carryover cooking to bring them to 165°F.

Step 5: Serve and enjoy

1. Garnish with sesame seeds and shichimi togarashi, if desired.
2. Serve hot and enjoy your perfect, flame-kissed yakitori.

Tips

• Always remove the skewers when the chicken reaches 155°F, as it will continue cooking off the grill.
• Soaking the bamboo skewers prevents them from burning on the grill.
• Rotating the skewers frequently ensures even caramelization.

Variations

• Spicy Yakitori: Add a teaspoon of chili paste or Sriracha to the tare sauce before basting.
• Teriyaki Yakitori: Use a homemade teriyaki sauce instead of tare for a sweeter glaze.
• Garlic Butter Yakitori: Brush the skewers with garlic-infused butter instead of tare for a rich, savory flavor.
• Citrus Yakitori: Add fresh yuzu or lemon zest to the sauce for a tangy twist.
• Miso Yakitori: Mix white miso paste with honey and soy sauce for a deep umami flavor.

Best Pairings

• Steamed rice with furikake seasoning
• Japanese cucumber salad
• Miso soup
• Cold sake or green tea

Conclusion

Grilling yakitori on the Arteflame brings out an extraordinary depth of flavor, thanks to its high-heat searing and even cooking surface. Whether you use the traditional tare sauce or a simple salt seasoning, this Japanese favorite will impress guests and family alike.