Gluten-Free Yakitori: A Delicious Twist on a Japanese Classic

Celiac.com 01/28/2025 - Yakitori, which translates to “grilled chicken” in Japanese, is a beloved street food that has been enjoyed in Japan for centuries. Originating in the Edo period, this dish became popular as a quick, affordable meal, often paired with sake or beer in bustling izakayas (Japanese pubs). Traditionally, yakitori is made by skewering various parts of the chicken—thighs, wings, or even gizzards—and grilling them over hot charcoal. The smoky flavor and savory-sweet glaze make it a favorite among locals and travelers alike.

For those following a gluten-free lifestyle, the challenge lies in the glaze. Conventional yakitori sauce often includes soy sauce, which contains gluten. This gluten-free yakitori recipe preserves the authentic taste of the dish by substituting tamari for soy sauce. The result? A rich, umami-packed glaze that perfectly complements tender, smoky chicken. Whether you’re hosting a backyard barbecue or recreating Japanese flavors at home, this recipe is a guaranteed crowd-pleaser.

Gluten-Free Yakitori Recipe

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Ingredients (Serves 4):

• 1 pound (450g) boneless chicken thighs or breasts, cut into bite-sized pieces
• 2-3 green onions (optional), cut into 1-inch segments
• 8-10 bamboo skewers, soaked in water for 30 minutes
• For the Yakitori Glaze:
• ⅓ cup gluten-free tamari
• 3 tablespoons mirin (a sweet Japanese cooking wine)
• 2 tablespoons brown sugar
• 1 teaspoon gluten-free rice vinegar
• 1 garlic clove, minced
• ½ teaspoon grated ginger

Optional Garnish:

• Toasted sesame seeds
• Finely chopped green onions

Instructions:

Prepare the Glaze:

• In a small saucepan, combine tamari, mirin, brown sugar, rice vinegar, garlic, and ginger.
• Heat over medium-low heat, stirring occasionally, until the sugar dissolves and the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool.

Assemble the Skewers:

• Thread the chicken pieces onto the soaked bamboo skewers. If using green onions, alternate the chicken with onion segments.

Preheat the Grill:

• Heat your grill or grill pan to medium-high. Lightly oil the grates to prevent sticking.

Grill the Yakitori:

• Place the skewers on the grill and cook for 6-8 minutes, turning frequently to ensure even cooking. Brush the chicken generously with the yakitori glaze during the last 2-3 minutes of grilling to caramelize the sauce without burning.

Serve and Enjoy:

Transfer the skewers to a serving plate and sprinkle with sesame seeds and chopped green onions if desired. Serve immediately with rice or a side of grilled vegetables for a complete meal.

Tips for Success:

Bamboo Skewers: Soaking the skewers prevents them from burning on the grill.

Charcoal Grill: For an authentic flavor, use a charcoal grill to mimic the smoky taste of traditional yakitori.

Marination: While not necessary, marinating the chicken in a small portion of the glaze for 30 minutes can enhance flavor.

This gluten-free yakitori recipe is proof that you don’t have to compromise on taste when accommodating dietary needs. It’s a flavorful nod to a Japanese classic, ensuring everyone at the table can savor the experience without worry. Enjoy your yakitori adventure!