Japanese
Yakitori
Charred chicken and negi skewers brushed with reduced tare for smoky edges and a lacquered sweet-savory glaze.
4 servings · 30 minutes prep · 50 minutes cook
Ingredients
Tare
- 1 lb chicken wing tips or backs
- 1 cup sake
- 1 cup mirin
- 3/4 cup Japanese soy sauce
- 2 tbsp granulated sugar
- 2 scallion greens
- 1 inch fresh ginger, sliced, fresh; sliced
Skewers
- 2 lb boneless skin-on chicken thighs, cut into 1 1/4-inch pieces
- 10 thick scallions or Japanese negi, white and light green parts cut into 1 1/4-inch pieces
- 1 tsp kosher salt
- 16 bamboo skewers, soaked in water for 30 minutes
Directions
Method
- Broil the chicken wing tips or backs until deeply browned, 8-10 minutes.
- Combine the browned chicken pieces, sake, mirin, Japanese soy sauce, granulated sugar, scallion greens, and fresh ginger in a saucepan. Simmer until glossy and reduced to about 1 cup, 35-40 minutes. Strain.
- Thread the boneless chicken thighs and Japanese negi snugly onto the bamboo skewers, alternating chicken and negi. Season lightly with the kosher salt.
- Heat a charcoal grill or gas grill for direct high heat. Grill the skewers, turning often, until the chicken is lightly charred and nearly cooked through, 8-10 minutes.
- Brush with tare during the final 2-3 minutes only, turning and glazing repeatedly until lacquered and the chicken reaches 165°F.
- Rest for 2 minutes and serve hot with a final light brush of tare.
