Dinner · 30 min · japanese

Yakitori Chicken Skewers

This is the kind of Japanese dinner you’ll make on repeat — chicken thighs and scallions, 30 minutes, big payoff.

Ingredients

• 1.5 lb Chicken thighs
• 6 Scallions
• 1/2 cup Soy sauce
• 1/4 cup Mirin
• 2 tbsp Sake
• 2 tbsp Sugar

Steps

1. Soak bamboo skewers 20 minutes so they do not scorch over the heat.
2. Simmer the soy, mirin, sake, and sugar 5 minutes until slightly syrupy — this tare is brushed on, not marinated in.
3. Cut the chicken into bite-sized pieces and thread alternately with 2-inch scallion lengths, packing them snug so they cook evenly.
4. Grill over high heat 3 minutes per side until the chicken is nearly cooked through.
5. Brush generously with tare and grill 1 more minute per side, turning often; the sugars caramelize fast, so watch for burning.
6. Brush once more off the heat for a glossy finish and serve over rice with extra tare for drizzling.

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