Chicken Yakitori Skewers Recipe

Soak skewers

If using wooden skewers, place them in a shallow dish with water and soak at least 30 minutes to prevent burning.

Trim excess fat from chicken thighs and cut into 1-inch pieces. Pat pieces dry with paper towels to help the marinade adhere and promote browning.

Thread chicken pieces onto skewers, alternating with 1-2 pieces of scallion (green onion) between chicken pieces, leaving about 1/2 inch space at the ends for handling. Aim for 3-4 pieces of chicken per skewer depending on size so they cook evenly.

In a medium bowl combine 1 tablespoon soy sauce, 1 tablespoon mirin, 1 tablespoon sake (or substitute), 1 teaspoon sugar, grated ginger, minced garlic, 1 teaspoon vegetable oil, and 1/4 teaspoon black pepper. Whisk until sugar dissolves.

Place skewered chicken in a shallow dish or zip-top bag and pour marinade over to coat. Marinate 15-30 minutes at room temperature or up to 2 hours in the refrigerator. Remove skewers from refrigerator 20 minutes before grilling to come closer to room temperature.

Combine 1/4 cup soy sauce, 1/4 cup mirin, 1/4 cup sake (or water), 2 tablespoons sugar, smashed ginger and smashed garlic in a small saucepan.

Bring to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer 6-8 minutes until slightly thickened and glossy. Remove from heat, discard solids (ginger and garlic) or leave in for more flavor, and set aside. The glaze will thicken further as it cools.

Preheat a grill (charcoal or gas) to medium-high (about 400°F / 200°C). Alternatively heat a heavy grill pan or cast-iron skillet over medium-high heat and lightly oil the grates/pan with the reserved vegetable oil.

Pat excess marinade off the skewers with paper towel (to avoid flare-ups). Place skewers on the hot grill or pan, cook without moving 2-3 minutes until good color forms on the first side.

Flip skewers and cook another 2 minutes. Begin brushing a light coat of the tare (glaze) on the cooked side, then flip and brush the other side. Continue cooking and glazing, turning every 1-2 minutes and brushing glaze each time, for a total of 8-10 minutes or until internal temperature of chicken reaches 165°F (74°C) and glaze is sticky and slightly caramelized. If flare-ups occur, move skewers to cooler part of grill briefly.

During the last minute of cooking, brush a final glossy coat of glaze on each skewer and let it set for 30-60 seconds without moving to create a shiny finish.

Transfer skewers to a serving platter. Sprinkle toasted sesame seeds and sliced scallion greens over the glazed skewers. Optionally dust lightly with shichimi togarashi or crushed red pepper for heat.

Serve immediately with steamed rice or as an appetizer with lemon wedges on the side. Leftover skewers can be stored in an airtight container in the refrigerator up to 2 days; reheat gently to preserve glaze.