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.
CHICKEN tail
Tail, butt, haunch, the parson’s nose – whatever the name given to a chicken’s rear end, it’s a popular snack skewered and grilled in many parts of Asia because it’s juicy and has a relatively strong flavor for an often bland bird.
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| C. Vale | Brazil |
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| Clazing | Netherlands |
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| Copacol | Brazil |
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| Cranswick | United Kingdom |
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| De Graaf | Netherlands |
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| Lezita | Turkey |
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| Meister Jan | Netherlands |
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| Trinity | Netherlands |
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| Van O Bel | Belgium |
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| C. Vale |  |
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| Copacol |  |
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| Meister Jan |  |
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| Van O Bel |  |
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| Trinity |  |
YAKITORI
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
2/3 cup soy sauce
2/3 cup brown sugar
Kosher salt for seasoning
Black pepper for seasoning
Procedures:
Prepare your marinade for the chicken tail by combining cornstarch, ginger, garlic, mirin, rice vinegar, vegetable oil, soy sauce, brown sugar, salt and pepper.
Marinate your chicken tail for at least an hour and put it in the skewers. Do not throw away the excess marinade. You can simmer it and make a sauce or use it for basting!
Grill the chicken tail, once it is cooked, you can garnish it with sesame seeds.