Chicken thigh and spring onion yakitori

Chicken thigh and spring onion yakitori

By
From
JapanEasy
Makes
8 skewers
Photographer
Laura Edwards

Yakitori was always one of my favourite foods in Japan, so easy to love and easy to make that I never understood why it never caught on in the UK restaurant scene. But no matter – it’s very easy to replicate at home. In Japan, the best yakitori shops take an anatomical approach to cooking chicken on sticks, butchering birds down to each constituent muscle and organ, and grilling them with precise temperatures and timings to get the most out of the bird. And that’s great, if you have the time and the inclination to study galline myology. If you don’t, then all you really need to know is juicy chicken + delicious sauce + hot grill = GOOD.

Not difficult at all

Ingredients

Quantity Ingredient
4 chicken thighs, boneless and skin on
8 spring onions, (scallions)
100-200ml Sweet soy sauce
pinch toasted sesame seeds, to garnish

Method

  1. Cut the chicken thighs in half lengthways, then cut each half into 4 pieces. Cut the spring onions into chunks the same width as the chicken pieces, and thread the chicken and the spring onions onto skewers, alternating spring onion, chicken, spring onion, chicken, etc. Wrap the ends of each skewer in foil.
  2. Ideally you will cook these over charcoal or wood. But let’s be real: you won’t. At least not most of the time. But that’s cool – they’ll be nearly as delicious under the grill (broiler). Put the grill on high and position your oven rack 10–12 cm or so away from the heat.
  3. Using a pastry brush or spoon, lightly coat the skewers with the sweet soy sauce, then park them under the grill. Yakitori likes to be fussed over – it’s very hands-on. Check the skewers often, turning them, re-glazing with the sauce, and moving them around, to ensure they are all cooked through and beautifully caramelised. This should take anywhere from 10 to 15 minutes total, depending on the size of the thighs and the power of your grill. When the skewers are done, give them one last brush of the sauce and garnish with sesame seeds. Enjoy with beer.
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