Yakitori Chicken
Tender chicken and scallions are marinated in a savory soy-sake sauce, then threaded onto skewers and grilled until golden.
Ingredients
- 8-10 bamboo skewers
- 1/4 cup soy sauce 60 ml
- 1/4 cup sake 60 ml
- 1 tablespoon granulated sugar
- 1 teaspoon grated fresh ginger
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes, 450 g
- 6 scallions
- 1 tablespoon vegetable oil for the grill
Instructions
- Place the bamboo skewers in a shallow dish with water to soak for at least 30 minutes. This prevents them from burning on the grill.
- In a medium bowl, whisk together the soy sauce, sake, sugar, and grated ginger until the sugar dissolves.
- Trim the root ends and dark green tops from the scallions. Cut the remaining white and light green parts into 1.5-inch lengths.
- Add the chicken cubes and scallion pieces to the marinade. Stir to coat everything well. Cover the bowl and refrigerate for at least 1 hour, but no more than 4 hours.
- Preheat a grill or stovetop grill pan to medium-high heat.
- Remove the chicken and scallions from the marinade. Thread them alternately onto the soaked skewers. Discard any leftover marinade.
- Lightly oil the grill grates. Place the skewers on the hot grill.
- Cook for 4-5 minutes per side, turning once, until the chicken is lightly charred and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Remove the skewers from the grill and let them rest for a minute before serving.
Notes
A note on food safety: Always cook poultry to a safe internal temperature of 165°F (74°C) to ensure it is safe to eat.
Soaking the skewers is an important step. If you skip it, they will likely catch fire and burn on the grill.
If you don't have an outdoor grill, you can cook these under your oven's broiler. Arrange the skewers on a foil-lined baking sheet and broil for 4-6 minutes per side, watching closely.
Don't marinate the chicken for more than 4 hours. The acidity in the marinade can start to change the texture of the meat, making it mushy.