Serves 4
70 min
Easy Chicken and Scallion Yakitori
Recipe GLPR3f218f2481339d
Succulent grilled chicken thigh skewers threaded with tender scallion pieces and brushed with a rich, caramelized tare sauce. This Japanese-style yakitori delivers smoky char and deep umami flavors from a homemade glaze that can be made ahead. A simple yet impressive main course that captures authentic grilled yakitori at home.
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Ingredients
2 skinless chicken thigh fillets
8 spring onions (white and pale green parts only)
2 tablespoons grapeseed oil
Bamboo skewers (soaked in cold water for 1 hour)
3 tablespoons soy sauce
2 tablespoons mirin
1 tablespoon sugar
2 cloves garlic, minced
½ teaspoon ginger, minced
Directions
Prepare the tare sauce by combining soy sauce, mirin, sugar, minced garlic, and minced ginger in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Taste the sauce and adjust the seasoning to your preference. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens and reduces by half. This sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Remove the soaked bamboo skewers from water and pat them dry with a clean towel to prevent sticking.
Trim all visible fat and sinew from the chicken thigh fillets. Cut the meat into uniform, bite-sized pieces, approximately 1½ inches in size.
Trim the root ends from the spring onions. Cut each onion into approximately 2-inch segments, using only the white and pale green parts; reserve the darker green portions for other uses.
Thread the prepared chicken and scallion pieces onto the bamboo skewers, alternating between 3 pieces of chicken and 2 pieces of scallion per skewer.
Heat your grill to medium-high heat. Brush the chicken skewers generously with grapeseed oil and tare sauce on all sides. Place the skewers on the hot grill and cook for approximately 2 minutes, continuously basting with oil and tare sauce. Turn the skewers and cook the other side for 2 minutes while basting. Continue turning and cooking for a total of 8–10 minutes until the chicken reaches an internal temperature of 165°F and has developed a beautiful charred exterior.
Transfer the cooked skewers to a serving plate and drizzle with any remaining tare sauce. Serve hot.
