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Yakitori Chicken and Coconut Rice
Yakitori Chicken and Coconut Rice
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 3
For the chicken
  • 1 tbsp rice vinegar
  • 1 tbsp mirin
  • 3 tbsp low sodium soy sauce
  • 3 tbsp brown sugar
  • 1 tbsp minced ginger
  • fresh ground black pepper
  • 1 lb chicken thighs
  • 2-3 tbsp peanut oil
For the coconut rice
  • 1½ cups jasmine or basmati rice
  • one 13.5 oz can coconut milk
  • ½ cup water
  • a pinch of salt
  • 3 chopped green onions (whites and greens)
For the chicken
  1. Soak about 15 bamboo skewers in a bowl of water for at least one hour. Meanwhile, create your chicken marinade.
  2. In a large bowl, whisk the rice vinegar, mirin, soy sauce, brown sugar and minced ginger. Set aside. Cut the chicken thighs into 1 inch pieces. Place the chicken pieces in the soy sauce mixture. Stir to coat with a spoon. Cover and let sit for at least 1 hour.
  3. When you're ready to cook the chicken, skewer the chicken onto the bamboo skewers, but don't pack it in too tightly, so the chicken will cook properly. Sprinkle generously with black pepper. Heat a grill pan or skillet over medium high heat, and add a couple tablespoons of peanut oil. Once hot, add the chicken skewers, leaving a gap of one inch between skewers. You may need to do two batches. Turn the heat down to medium. Cook for about 4 minutes on on side then once the chicken is well charred and browned, turn and cook the other side an additional 5 minutes or until the chicken is cooked through. You may turn again and cook as long as you need. Remove to a clean plate and repeat with the remaining skewers.
For the coconut rice
  1. In a medium pot, add the rice, stir in the coconut milk, water and salt. Bring to a boil then cover and simmer on low for 15-20 minutes until rice has absorbed the liquid and is tender. Sprinkle with green onions and serve.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2019/04/09/yakitori-chicken-and-coconut-rice/