Chicken Yakitori
Grilled chicken thigh skewers glazed with soy, mirin and sake, threaded with caramelized spring onions. Serves 4.
120ml
120ml
60ml
8piece| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | | 120ml | — | — | |
| 2 | | 120ml | — | — | |
| 3 | | 60ml | — | — | |
| 4 | 30g | — | — | ||
| 5 | 800g | — | — | ||
| 6 | | 8piece | — | — |
Turn the grill to its highest setting and let it heat for at least 10 minutes.
Pour the soy sauce into the small saucepan.
Soy sauce · 120 ml
Add the mirin to the saucepan.
Mirin · 120 mlPour in the sake.
Sake · 60 mlAdd the sugar to the saucepan.
Set the saucepan over a medium heat and stir constantly until the sugar has fully dissolved and the liquid is smooth.
Bring the mixture to a gentle simmer and cook, stirring occasionally, until it has reduced by about a third and coats the back of a spoon.
Pour the tare glaze into the small bowl and set aside to cool to room temperature.
Lay the chicken thighs flat on the board and trim away any large pieces of fat or sinew.
Cut each thigh into roughly 3 cm chunks, keeping them uniform so they cook evenly on the skewers.
Trim the roots and any ragged tops from the spring onions.
Spring onions · 8 pieceCut each spring onion into 3 cm lengths, discarding the very dark green tips.
Thread the chicken cubes and spring onion lengths alternately onto the skewers — two or three pieces of chicken and two pieces of spring onion per skewer — pressing each piece firmly together so nothing flaps loose.
Lay the assembled skewers in a single layer on the baking tray.
Slide the baking tray under the grill.
Grill the skewers for about 6 minutes, turning them once halfway through with tongs, until the chicken is cooked through and lightly golden on both sides.
Brush the skewers generously all over with the tare glaze, turning them so every side is coated.
Return the skewers under the grill for 2 minutes until the glaze bubbles and caramelises to a deep, sticky lacquer. Check the thickest piece reads 74 °C on a thermometer.
Pull the tray out from under the grill carefully, using oven gloves.
| # | Product | Tool | Action |
|---|---|---|---|
| 1 | — | | Turn the grill to its highest setting and let it heat for at least 10 minutes.⏱ 10 min |
| 2 | 120 ml | | Pour the soy sauce into the small saucepan.⏱ 10sResultSoy sauce |
| 3 | 120 ml | | Add the mirin to the saucepan.⏱ 10sResultSoy sauce and mirin |
| 4 | 60 ml | | Pour in the sake.⏱ 10sResultSoy sauce and mirin and sake |
| 5 | 30 g | | Add the sugar to the saucepan.⏱ 10sResultSoy sauce and mirin mixture |
| 6 | — | | Set the saucepan over a medium heat and stir constantly until the sugar has fully dissolved and the liquid is smooth.⏱ 1 minResultDissolved tare mixture |
| 7 | — | | Bring the mixture to a gentle simmer and cook, stirring occasionally, until it has reduced by about a third and coats the back of a spoon.⏱ 8 minResultTare glaze |
| 8 | Tare glazestep 7 | | Pour the tare glaze into the small bowl and set aside to cool to room temperature.⏱ 10sResultCooled tare glazeused in step 17 |
| 9 | 800 g | | Lay the chicken thighs flat on the board and trim away any large pieces of fat or sinew.⏱ 1 min 30sResultTrimmed chicken thighs |
| 10 | Trimmed chicken thighsstep 9 | | Cut each thigh into roughly 3 cm chunks, keeping them uniform so they cook evenly on the skewers.⏱ 2 minResultCubed chicken thighsused in step 13 |
| 11 | 8 piece | | Trim the roots and any ragged tops from the spring onions.⏱ 30sResultTrimmed spring onions |
| 12 | Trimmed spring onionsstep 11 | | Cut each spring onion into 3 cm lengths, discarding the very dark green tips.⏱ 1 minResultEvenly cut spring onions |
| 13 | Cubed chicken thighsstep 10 | | Thread the chicken cubes and spring onion lengths alternately onto the skewers — two or three pieces of chicken and two pieces of spring onion per skewer — pressing each piece firmly together so nothing flaps loose.⏱ 5 minResultAssembled yakitori skewers |
| Evenly cut spring onionsstep 12 | |||
| 14 | Assembled yakitori skewersstep 13 | | Lay the assembled skewers in a single layer on the baking tray.⏱ 15sResultAssembled yakitori skewers |
| 15 | — | | Slide the baking tray under the grill.⏱ 10sResultAssembled yakitori skewers |
| 16 | — | | Grill the skewers for about 6 minutes, turning them once halfway through with tongs, until the chicken is cooked through and lightly golden on both sides.⏱ 6 minResultPar-grilled yakitori skewers |
| 17 | Cooled tare glazestep 8 | | Brush the skewers generously all over with the tare glaze, turning them so every side is coated.⏱ 30sResultGlazed yakitori skewers |
| 18 | — | | Return the skewers under the grill for 2 minutes until the glaze bubbles and caramelises to a deep, sticky lacquer. Check the thickest piece reads 74 °C on a thermometer.⏱ 2 minResultCaramelised yakitori skewers |
| 19 | — | | Pull the tray out from under the grill carefully, using oven gloves.⏱ 10sResultCaramelised yakitori skewers |
| Total Time | 21 min | ||
- Lift the skewers onto the serving plate and serve immediately while the glaze is still glossy and hot.
| Nutrient | Per serving |
|---|---|
| 578kcal | |
| 41g | |
| 30g | |
| 9g | |
| 33g | |
| 17g | |
| 1g | |
| 2,016mg |
Chicken Yakitori
Grilled chicken thigh skewers glazed with soy, mirin and sake, threaded with caramelized spring onions. Serves 4.
What you’ll doYou will make a soy-mirin glaze by reducing four ingredients on the stovetop, then prep chicken thighs and spring onions into uniform pieces. Thread them alternately onto skewers, grill them until cooked through, brush them with the cooled glaze, and return them to the grill to caramelise.
Ingredients
- Soy sauce120 ml
- Mirin120 ml
- Sake60 ml
- White sugar30 g
- Boneless chicken thighs800 g
- Spring onions8 piece