Yakitori (Japanese Charcoal-Grilled Chicken Skewers)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Grilled chicken thigh picks up a sweet, salty glaze and a few charred edges as the tare, a reduction of soy sauce, mirin, sugar, and sake, is brushed on in thin layers.
Read more
The scallion pieces between the chicken lose their sharpness on the grill and turn sweet, which softens the saltiness of the glaze. For a plainer version, shio style skips the tare and seasons with salt alone, letting the chicken juices carry the flavor.
Ingredients
Instructions
- 1
Soak wooden skewers in water for 20 minutes if using bamboo, then cut 350 g chicken thigh into bite-size pieces.
Cut 80 g leek into similar lengths so the pieces cook at the same pace.
- 2
Combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake in a small pot.
Simmer over medium heat for 3 to 4 minutes, stirring until glossy and lightly thickened.
- 3
Thread the chicken and leek alternately onto the skewers, leaving small gaps instead of packing them tightly.
The gaps let heat reach the sides, helping the chicken cook through before the outside overbrowns.
- 4
Heat a pan or grill over medium-high heat and brush on 1 teaspoon oil in a thin layer.
Add the skewers and cook for 2 to 3 minutes, turning them to set the surface before glazing.
- 5
When the chicken surface turns opaque and the leek starts to soften, brush on a thin layer of tare.
Lower the heat to medium-low, then turn every 1 to 2 minutes so the sugar caramelizes without burning.
- 6
Finish when the skewers look glossy and the edges have light char marks, then brush once more with tare.
Check that the chicken feels springy and cooked through, then serve while hot.
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