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)
Instructions
Step 1: Get the Arteflame grill ready
- Pour some vegetable oil on three paper napkins and place them in the grill.
- Stack firewood over the oiled napkins and light the paper.
- 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
- Thread pieces of chicken and green onions alternately onto the soaked skewers.
- If using salt seasoning instead of tare, lightly salt the skewers at this stage.
Step 3: Sear the chicken
- Place a small amount of butter on the center grill grate.
- Lay the skewers on the searing-hot center grill grate for about 30 seconds per side to lock in juices.
- Remove from direct sear and move to the flat griddle cooktop.
Step 4: Slow cook to perfection
- Baste the skewers with tare sauce (if using) and rotate frequently.
- Cook until the internal temperature reaches 155°F, about 8-10 minutes.
- Remove from the grill to allow carryover cooking to bring them to 165°F.
Step 5: Serve and enjoy
- Garnish with sesame seeds and shichimi togarashi, if desired.
- 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
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Spicy Yakitori: Add a teaspoon of chili paste or Sriracha to the tare sauce before basting.
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Teriyaki Yakitori: Use a homemade teriyaki sauce instead of tare for a sweeter glaze.
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Garlic Butter Yakitori: Brush the skewers with garlic-infused butter instead of tare for a rich, savory flavor.
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Citrus Yakitori: Add fresh yuzu or lemon zest to the sauce for a tangy twist.
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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.