Yakitori Negima Skewers
Charred chicken and scallion skewers glazed with a sweet-savory tare sauce. Authentic Japanese yakitori with minimal ingredients and maximum flavor from high-heat grilling.
- Total time
- 30 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb boneless skinless chicken thighs
- 4 medium scallions (green onions)
- 3 tablespoons low-sodium soy sauce
- 2 tablespoons mirin (sweet rice wine)
- 1 tablespoon sake (or dry white wine)
- ½ teaspoon granulated sugar
- ½ teaspoon fresh ginger, minced
- 1 tablespoon vegetable oil (for grilling)
Instructions
- 1
Soak 8 bamboo skewers in cold water for at least 20 minutes — this prevents them from charring and splitting on the grill.
- 2
Make the tare sauce: In a small saucepan, combine 3 tablespoons low-sodium soy sauce, 2 tablespoons mirin, 1 tablespoon sake, 0.5 teaspoon granulated sugar, and 0.5 teaspoon minced fresh ginger. Bring to a gentle simmer over medium heat, stirring occasionally, for 2-3 minutes until the sugar dissolves and the sauce thickens slightly — you should smell the sweet, savory aroma intensify. Remove from heat and set aside.
- 3
Prepare the skewers: Pat 1 lb boneless skinless chicken thighs completely dry with paper towels, then cut them into 1.5-inch cubes — you should have about 16 pieces. Trim the root ends off 4 medium scallions, then cut them into 1.5-inch pieces (white and light green parts work best). You'll have about 12-16 scallion pieces.
- 4
Thread the skewers, alternating chicken and scallion pieces: Start with a chicken cube, slide it to the center of a soaked skewer, then add a scallion piece, then another chicken cube, and finish with a scallion piece. Repeat with remaining skewers. You should have 8 skewers with 2 pieces of chicken and 2-3 pieces of scallion each.
- 5
Prepare your grill: Preheat a grill or grill pan to high heat (you should see wisps of smoke rising). Brush the grates lightly with 1 tablespoon vegetable oil using tongs and a wadded paper towel — this prevents sticking and ensures better char.
- 6
Grill the skewers: Lay the yakitori skewers on the hot grate perpendicular to the bars. Don't move them for 2-3 minutes — you'll hear an aggressive sizzle and smell charring chicken. Flip and grill the other side for 2-3 minutes more until both sides are deeply golden and the chicken is cooked through (no pink inside the thickest piece).
- 7
Glaze and finish: Using a pastry brush, brush the reserved tare sauce generously on one side of each skewer. Grill for 30 seconds until the glaze caramelizes and turns glossy, then flip and brush the other side. Glaze once more, grill for another 30 seconds, and remove from the grill.
- 8
Rest and serve: Transfer the yakitori to a serving platter. Let them rest for 1-2 minutes so the glaze sets and cools slightly. Drizzle any remaining warm tare sauce over the skewers and serve immediately while the chicken is still warm and the exterior is crispy.
Tools you’ll need
- 8 bamboo skewers
- small saucepan
- paper towels
- sharp knife
- cutting board
- grill or grill pan
- tongs
- pastry brush
- serving platter
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