Chicken Yakitori Recipe

Prepare and Marinate Chicken

Trim excess fat from the chicken thighs and cut into 1.25–1.5 inch cubes. Place in a bowl or zip-top bag.

Whisk together soy sauce, mirin, sake, dark brown sugar, grated ginger, minced garlic, and neutral oil until sugar dissolves.

Reserve 3 tablespoons of the marinade in a separate small bowl (for basting/finishing). Add the remaining marinade to the chicken, toss to coat, and marinate at least 30 minutes at room temperature or up to 4 hours refrigerated. If chilled, bring back to room temperature 20–30 minutes before cooking.

While the chicken marinates, make the quick pickle. In a small saucepan combine rice vinegar, water, sugar, and kosher salt. Warm over medium heat just until sugar and salt dissolve (do not boil).

Place thinly sliced fennel in a bowl or jar and pour the warm pickling liquid over it. Press the fennel down so it is submerged. Let cool to room temperature, then refrigerate. Picks up crisp tang in 30 minutes; best after 1–2 hours. Reserve some fennel fronds for garnish.

If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning. Thread marinated chicken pieces onto skewers, alternating with scallion pieces so each skewer has 4–5 chicken pieces and scallions between them. Leave space at the ends for handling.

Make the spicy furikake: in a small bowl combine toasted sesame seeds, crushed nori, optional bonito flakes, shichimi togarashi, and salt. Stir to combine. Adjust heat by adding more or less shichimi.

Preheat a grill, grill pan, or cast-iron skillet over medium-high heat. Lightly oil the grate or pan.

Remove excess marinade from the chicken (shake off but do not wipe). Place skewers on the hot grill or pan. Cook 3–4 minutes on the first side without moving to get a good sear.

Flip skewers and cook another 2–3 minutes. Begin basting with the reserved 3 tablespoons of marinade (use a spoon or brush) and continue to turn and baste every 1–2 minutes so the glaze builds but does not burn. Total cooking time should be about 8–10 minutes until internal temperature reaches 165°F (74°C) and glaze is sticky and caramelized.

If using, in the last 30 seconds add 1 teaspoon butter to each skewer and brush to give extra shine to the glaze. Remove skewers to a platter and rest 2 minutes.

Arrange skewers on a serving plate. Spoon a little of the pickled fennel alongside or top the skewers with a few slices for brightness.

Sprinkle the spicy furikake evenly over the glazed chicken skewers. Garnish with reserved fennel fronds and an extra pinch of toasted sesame seeds if desired.

Serve immediately with steamed rice or a simple green salad. Leftover pickled fennel keeps refrigerated up to 5 days; cooked skewers are best same day.