Japanese Yuzu Citrus Yakitori with Scallion Garnish
Juicy Japanese-style chicken skewers, marinated in a zesty yuzu citrus sauce and garnished with fresh scallions for a delightful balance of flavors.
Preparation
Get these tasks done before you start cooking.
Marinating the Chicken
- 1
Combine marinade ingredients
In a bowl, combine yuzu juice, soy sauce, mirin, sugar, and ginger.
- 2
Add chicken to marinade
Add chicken pieces to the marinade, ensuring even coating.
- 3
Marinate
Cover and refrigerate for 1 hour to marinate.
Preparing the Skewers
- 1
Soak skewers
Soak skewers in water for 30 minutes.
Tip: Soaking prevents skewers from burning on the grill.
- 2
Thread chicken
Remove chicken from refrigerator and thread onto skewers.
- 3
Brush with oil
Brush lightly with vegetable oil.
Tip: Ensure chicken is evenly cut for uniform cooking.
How to Make Japanese Yuzu Citrus Yakitori with Scallion Garnish
Total time: 2 h 20 min · Yields 4 servings
- 1
Grill yakitori
Preheat grill to medium-high. Grill skewers for 10–12 minutes, turning occasionally until chicken is cooked through and slightly charred.
- 2
Apply extra glaze
Brush more marinade on skewers during the last few minutes of grilling for added flavor.
- 3
Finish
Sprinkle with scallion slices and sesame seeds before serving.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days.
Can I make this ahead?
Yes, marinate the chicken up to 24 hours in advance for deeper flavor.
What can I use instead of yuzu juice?
A blend of lemon and lime juice (2:1 ratio) can substitute yuzu juice.
Can I bake these instead of grilling?
Yes, bake in a 400°F oven for 15–20 minutes, turning once midway.
Is there a vegetarian alternative?
You can substitute with firm tofu or mushrooms for a vegetarian version.
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