Chicken Yakitori Skewers

INGREDIENTS

• 600g Chicken Thigh
• 6 tbsp Soy Sauce
• 6 tbsp Mirin
• 4 tsp Sugar
• 2 tsp Cooking Oil
• 1 Spring Onion

STEPS

1. 1

   If using bamboo skewers, soak 4 skewers in water for 20 minutes. Trim excess fat from 600g of chicken thigh, then cut it into even 3 cm pieces. Keep the raw chicken on a separate board and wash your hands, board, and knife thoroughly after handling it.

   ⏱ 20 min

2. 2

   Put 6 tbsp of soy sauce, 6 tbsp of mirin, and 4 tsp of sugar in a small saucepan. Bring to a gentle simmer over medium heat and cook for 4 to 5 minutes, stirring, until slightly thickened and glossy. Set the tare aside to cool briefly.

   ⏱ 5 min

3. 3

   Thread the chicken pieces tightly onto the soaked skewers. Brush them lightly with 2 tsp of cooking oil. Reserve about one quarter of the cooled tare in a clean bowl for serving, keeping it separate from the raw-chicken brush.

4. 4

   Heat a grill, barbecue, or grill pan to medium-high. Grill the skewers for 8 to 10 minutes total, turning every 2 to 3 minutes, until browned on all sides and the chicken is cooked through with clear juices and no pink center. Brush with the remaining tare during the final 2 minutes, turning once so it becomes glossy without burning.

   ⏱ 8 min

5. 5

   Transfer the cooked skewers to a clean plate and rest for 3 minutes. Slice 1 spring onion thinly and scatter it over the skewers. Serve with the reserved tare.

   ⏱ 3 min