Name: Yakitori (Grilled Chicken Skewers)
Prep time: 25 min
Cook time: 25 min
Yield: 1
Ingredients: 1/2 c. reduced-sodium soy sauce -; 1/4 c. mirin -; 1/4 c. sake -; 1 tbsp. granulated sugar -; 1 lb. boneless, skinless chicken thighs, cut into 1" pieces -; 1 bunch of scallions, white and light green parts cut into 1" pieces -; Vegetable oil, for grill -; Toasted sesame seeds and shichimi togarashi, for serving (optional) -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Yakitori (Grilled Chicken Skewers)

1. 1/2 c. reduced-sodium soy sauce -

2. 1/4 c. mirin -

3. 1/4 c. sake -

4. 1 tbsp. granulated sugar -

5. 1 lb. boneless, skinless chicken thighs, cut into 1" pieces -

6. 1 bunch of scallions, white and light green parts cut into 1" pieces -

7. Vegetable oil, for grill -

8. Toasted sesame seeds and shichimi togarashi, for serving (optional) -

How to cook deliciously - Yakitori (Grilled Chicken Skewers)

1. Stage

Soak 10 to 12 bamboo skewers in water for 30 minutes.

2. Stage

In a small pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil. Reduce heat to low and simmer until slightly thickened, 5 to 7 minutes. Remove from heat and let cool to room temperature. Reserve 1/4 cup sauce in a small bowl.

3. Stage

Meanwhile, fold each piece of chicken in half and thread onto a skewer. Thread a scallion piece onto skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of scallion.

4. Stage

Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil. Grill skewers, turning occasionally, 4 minutes. After 4 minutes, begin brushing skewers with reserved sauce after each turn. Continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, 4 to 5 minutes more.

5. Stage

Arrange skewers on a platter. Using a clean brush, baste top of skewers with more sauce. Sprinkle with desired toppings.