Yakitori Recipe

Soak skewers

Place bamboo skewers in a shallow dish of cold water and soak for at least 30 minutes (prevents burning on the grill).

Trim any excess fat from the chicken thighs and pat dry with paper towels. Cut thighs into 1 to 1 1/4-inch pieces (bite-size, uniform for even cooking).

Trim and cut green onions into 1 1/4- to 1 1/2-inch lengths. You'll thread chicken and green onion alternately on the skewers (or group as two to three pieces of chicken per skewer with a scallion piece between or at ends). Reserve any extra scallions for garnish.

Lightly oil the cut chicken with 1 tablespoon neutral oil, then season evenly with 1/2 teaspoon salt and 1/4 teaspoon ground black pepper. Toss to coat.

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons granulated sugar, the 1-inch piece of crushed ginger, and 1 smashed garlic clove.

Bring the mixture to a gentle simmer over medium heat, stirring so sugar dissolves. Reduce heat to low and simmer uncovered for 6–8 minutes to concentrate the flavors. Taste and adjust sweetness or salt by adding a bit more sugar or a splash of water if too salty.

Mix 1 teaspoon cornstarch with 1 tablespoon cold water to make a slurry. Stir the slurry into the simmering sauce and cook 1–2 minutes more until slightly thickened to a glossy glaze consistency. Remove from heat, discard the ginger and garlic pieces, and set aside. The glaze will thicken a touch as it cools; if it becomes too thick, whisk in a teaspoon or two of warm water to loosen.

Thread the chicken pieces and scallions onto the soaked skewers, leaving a small space at each end for a grip. For even cooking plan for about 3–4 pieces of chicken per skewer depending on piece size.

Preheat a grill (or grill pan) to medium-high heat (about 375–425°F / 190–220°C). Oil the grill grates or brush the grill pan with a little oil to prevent sticking.

Place skewers on the hot grill. Cook for 2–3 minutes per side, rotating so all sides get direct heat. Grill until the chicken is just cooked through and has light grill marks (internal temperature should read 165°F / 74°C).

During the last 2–3 minutes of cooking brush the skewers generously with the teriyaki glaze using a spoon or a brush. Turn and brush again so glaze builds a shiny coating but does not burn — apply glaze in 1–2 thin layers rather than one heavy coat.

If using a thicker or very sweet glaze, move skewers to indirect heat after glazing and cook 1 minute per side to set the glaze without charring.

Transfer skewers to a serving plate. Sprinkle with 1 teaspoon toasted sesame seeds and, if desired, a pinch (1/4 teaspoon) shichimi togarashi or crushed red pepper for heat.

Serve immediately with lime wedges on the side for squeezing over the skewers if desired. Leftover glaze can be served warm as a dipping sauce.

Makes approximately 8 skewers, depending on piece size. To reheat, warm briefly under a broiler or on a hot grill for 1–2 minutes per side, brushing with reserved glaze to refresh.