Kushiyaki Jidori Negima (chicken Thigh With Scallions) Recipe

Kushiyaki Jidori Negima Preparation

1. 1

   Prepare Ingredients

   Start by gathering all your ingredients. Cut the chicken thighs into bite-sized pieces, approximately 2 inches in size. Rinse the scallions and cut them into 2-inch lengths.

2. 2

   Marinate the Chicken

   In a mixing bowl, combine the soy sauce, mirin, sake, sugar, salt, and black pepper. Add the chicken pieces and mix well to ensure they are coated in the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 30 minutes.

3. 3

   Soak Skewers

   If using wooden bamboo skewers, soak them in water for at least 30 minutes to prevent burning during grilling.

4. 4

   Assemble Skewers

   Once the chicken has marinated, take a skewer and thread a piece of chicken followed by a piece of scallion. Repeat this until the skewer is filled, leaving some space at both ends for handling. Aim for about 4 pieces of chicken and 3 pieces of scallion per skewer.

5. 5

   Grill the Skewers

   Preheat a grill or grill pan over medium-high heat. Once hot, place the skewers on the grill. Cook for about 5-7 minutes on each side or until the chicken is cooked through and has nice grill marks.

6. 6

   Serve

   Remove the skewers from the grill and let them rest for a couple of minutes. Serve the Kushiyaki Jidori Negima warm, drizzled with any remaining marinade if desired.