Yakitori

Succulent chicken thighs glazed with a sweet-savory soy and mirin sauce transform into irresistible skewers that char beautifully on the grill. Fresh ginger and garlic punch up the umami-rich coating while charred scallions add smoky depth. Perfect for casual weeknight dinners or impressing guests at a backyard gathering.

Ingredients

2 pounds (900 grams) boneless, skinless chicken thighs, cut into 1.25-inch (3 centimeter) cubes

2 scallions, white and light green parts, cut into 1-inch (2.5 centimeter) pieces

1/2 cup (120 milliliters) soy sauce

1/4 cup (60 milliliters) mirin

2 tablespoons (30 grams) sugar

1 tablespoon (15 milliliters) sake

3 cloves garlic, minced

1 teaspoon (5 grams) grated fresh ginger

1/2 teaspoon (2.5 grams) cornstarch

2 teaspoons (10 milliliters) water

2 tablespoons (30 milliliters) vegetable oil

1/4 teaspoon (0.5 grams) shichimi togarashi (seven-spice blend), optional for garnish

1 tablespoon (15 grams) sesame seeds, optional for garnish

Bamboo skewers, soaked in water for 30 minutes

Instructions

Soak bamboo skewers in water for at least 30 minutes to prevent charring.

Prepare the tare sauce by combining soy sauce, mirin, sugar, sake, minced garlic, and grated ginger in a small saucepan over medium heat, stirring until sugar dissolves, about 2 minutes.

Mix cornstarch with water to create a slurry, then whisk into the sauce and simmer for 1-2 minutes until slightly thickened. Then remove from heat and let cool.

Thread chicken pieces and scallion pieces alternately onto skewers, starting and ending with chicken, fitting about 4-5 pieces of chicken per skewer.

Heat grill or grill pan to high heat (around 400-450 degrees Fahrenheit or 200-230 degrees Celsius), and lightly oil the grates with vegetable oil.

Place skewers on the grill and cook for 2-3 minutes until the first side develops light char marks, then rotate 90 degrees and cook another 2-3 minutes.

Flip skewers and cook the second side for 2-3 minutes, then brush generously with tare sauce using a brush or spoon.

Cook for another 1-2 minutes until the sauce begins to caramelize and stick to the chicken, showing a glossy finish.

Flip again, brush the other side with tare sauce, and cook for another 1-2 minutes until both sides show caramelized glaze.

Remove skewers from grill and place on a serving platter. Garnish with sesame seeds and shichimi togarashi if desired. Serve immediately while still warm.