Chicken Tail or bonjiri is a meat that is tender and fibrous, also known as “tee-ru” which literally means tail. The tail part is where the chicken’s oil gland is located giving the tail meat a unique flavor when skewered. While some would want to have the oil gland removed, most yakitori lovers would prefer to leave this gland on while being grilled. In this recipe article, we will show you how to prepare chicken tail yakitori (bonjiri) skewers.
Preparation: 30 minutes
Cook time: 15 minutes
Servings: 8 skewers
- 2 lbs chicken tail
- 8 bamboo skewers
- 5 tsps cornstarch
- 1 tsp minced ginger
- 1 clove minced garlic
- 2 tbsps mirin
- 2 tbsps rice vinegar
- 2 tbsps vegetable oil
- 1 tsp sesame seeds
- ˝ cup water
- 2/3 cup soy sauce
- 2/3 cup brown sugar
- Kosher salt for seasoning
- Black pepper for seasoning
How to Chicken Tail yakitori recipe (bonjiri)
- Add cornstarch, minced garlic, ginger, sugar, rice vinegar, mirin, water, and soy sauce in a medium saucepan.
- Bring the mixture to boil over a low heat, and keep stirring until the sauce becomes thick and sticky.
- Set aside at least 1 cup of the mixture/sauce to use baste the chicken tail yakitori while grilling.
- Start threading the chicken tail (bonjiri) on the bamboo skewers, and then rub salt and pepper on both sides of the chicken tail skewer.
- Sprinkle both sides of chicken tail skewer with oil to avoid the meat sticking on the grill.
- Wait until the grill becomes hot and put the skewers to start cooking. After 5 minutes, flip the skewers to the other side and baste meat with sauce.
- Flip the skewers again into the other side after another 5 minutes and baste the cooked side with sauce.
- Observe the texture of your chicken tail skewers. If the color becomes golden, remove the skewers from the grill.
- Transfer the chicken tail skewers to a serving plate and garnish the skewers with sesame seeds.
- Your Chicken Tail yakitori skewers (bonjiri) is now ready to be served!
- Best serve when hot.