Yakitori (grilled chicken skewers with tare)
焼き鳥 · Chicken thigh and spring onion skewers (negima) with sweet soy glaze
JapaneseYakitori smoke drifts from the tiny stalls under the railway arches at Tokyo's Yurakucho and around Shinjuku's Omoide Yokocho every evening, where office workers stand shoulder to shoulder eating skewers straight off the charcoal. This recipe makes negima, the classic alternating chunks of chicken thigh and spring onion, brushed with tare, a glaze of soy, mirin, sake and sugar that is boiled down so the alcohol cooks off (use water and extra sugar for an alcohol-free version). An oven grill or barbecue both work. The common mistake is brushing on the glaze from the start, which burns before the chicken is cooked; grill first, glaze at the end. Chef's tip: thread the pieces snugly but not squashed, and keep the skin side on the outside so it crisps.
- Total time
- 45 min
- Difficulty
- medium
- Serves
- 4
Ingredients
- 1 ⅓ lb boneless chicken thighs, skin oncut into 3 cm pieces
- 4 thick spring onions or baby leekswhite parts cut into 3 cm lengths
- ½ tsp salt
- 1 tbsp vegetable oil
For the tare
To serve
- 1 pinch shichimi togarashi (optional)
- 4 lemon wedges (optional)
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Method
0/6 doneStep 1: Soak 12 bamboo skewers in water for 30 minutes so they don't burn.
30 minStep 3: Thread 1 ⅓ lb boneless chicken thighs, skin on and 4 thick spring onions or baby leeks alternately onto the skewers, about 4 pieces of chicken each. Sprinkle with ½ tsp salt and brush with 1 tbsp vegetable oil.
10 minStep 4: Heat the grill to high or get a barbecue hot. Grill the skewers 8–10 cm from the heat, turning every 2 minutes, until the skin is crisp and the juices run clear.
10 minStep 5: Brush with tare and grill for 30 seconds a side; repeat 2–3 times until glossy and lightly charred. Check a thick piece: the chicken must reach 165°F in the centre with no pink.
3 minStep 6: Serve hot with 1 pinch shichimi togarashi and 4 lemon wedges, with any leftover tare for dipping (use a clean spoon, not the one used on raw chicken).
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 32 g
- Carbs
- 16 g
- Fat
- 20 g
- Fibre
- 1 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does yakitori (grilled chicken skewers with tare) take?
- About 45 minutes in total: 30 minutes to prepare and 15 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of boneless chicken thighs, skin on?
- Chicken breast, same weight (cook a few minutes less so it stays juicy).
- What can I use instead of thick spring onions or baby leeks?
- 1 onion per leek.
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