Yakitori Skewer Assortment
Charred chicken skewers glazed with a salty-sweet mirin and soy glaze, finished with sesame seeds and scallions. A Japanese grill favorite that's simple to execute and impossibly delicious.
- Total time
- 45 min
- Servings
- 4
- Calories
- 385
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- ⅓ cup soy sauce
- ¼ cup mirin
- 2 tbsp sake or dry sherry
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced
- 4 whole scallions, cut into 1-inch pieces
- 2 tbsp sesame seeds
- 1 tbsp neutral oil
Instructions
- 1
Soak 12 bamboo skewers in water for 20 minutes to prevent burning.
- 2
Cut chicken thighs into 1.5-inch cubes, removing any excess fat.
- 3
Whisk soy sauce, mirin, sake, garlic, and ginger in a small bowl.
- 4
Thread chicken and scallion pieces alternately onto skewers, using 2-3 chicken cubes per skewer.
- 5
Brush skewers with oil. Heat grill to medium-high until you can hold your hand over it for 2 seconds.
- 6
Grill skewers 2 minutes per side without moving. Brush with glaze after flipping.
- 7
Brush a final coat of glaze on the cooked side, then flip and glaze the second side.
- 8
Grill 2 more minutes, until chicken is cooked through and edges are caramelized and dark.
- 9
Transfer skewers to a plate and sprinkle with sesame seeds and any remaining scallions.
- 10
Serve immediately with extra glaze on the side for dipping if desired.
Tools you’ll need
- 12 bamboo skewers
- charcoal or gas grill
- small bowl
- whisk
- tongs
- pastry brush or basting brush
- cutting board
- sharp knife
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