Yakitori
Skewers of chicken — thigh, breast, skin, or offal — grilled over binchotan charcoal, glazed with tare sauce or finished with salt.
Cuisines
Japanese
Best for
Dinner
Snacks
Recipe
Prep: 20 min
Cook: 15 min
Total: 35 min
2-3 servings
Ingredients
| 500 grams | chicken thighs, boneless and skinless |
| 1/2 cup | soy sauce |
| 1/4 cup | mirin |
| 1/4 cup | sake |
| 2 tablespoons | sugar |
| 1 | garlic clove, minced |
| 1 | small piece of ginger, grated |
| 8-10 | bamboo skewers, soaked in water |
| 1 | bunch of scallions, cut into 1-inch pieces |
Instructions
- 1 Cut the chicken thighs into bite-sized pieces.
- 2 In a bowl, mix soy sauce, mirin, sake, sugar, garlic, and ginger to make the marinade.
- 3 Add the chicken pieces to the marinade and let them marinate for at least 20 minutes.
- 4 Thread the marinated chicken pieces and scallion pieces alternately onto the soaked bamboo skewers.
- 5 Preheat a grill or grill pan over medium heat.
- 6 Grill the skewers for about 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
- 7 Brush the skewers with the remaining marinade during the last few minutes of grilling for extra flavor.
Tips
For a more authentic taste, grill over a charcoal fire. Serve with steamed rice and a side of pickled vegetables.