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Per serving
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- 1
Make the sauce
Whisk the soy sauce, sake, mirin, brown sugar, minced garlic, and grated ginger together in a small saucepan. Simmer over medium-high heat until it reduces by half and goes thick and syrupy, about 5-6 minutes. Let it cool. Set aside 2 tablespoons for dipping later.
- 2
Marinate
Cut the chicken thighs into 3/4-inch pieces and slice the white and light green parts of the scallions into 3/4-inch pieces. Toss the chicken and scallions in the cooled sauce and let it sit for 1 hour. If you're using wood skewers, soak them in water while the chicken marinates so they don't torch on the grill.
- 3
Fire up the grill
Lightly oil the grates and get the grill to medium-high. Thread the marinated chicken and scallions onto the skewers, alternating as you go. Hang onto that leftover marinade for basting.
- 4
Grill em up
Lay the skewers on the grate and cook about 6-7 minutes per side, brushing with the reserved marinade a few times, until the chicken is cooked through and picking up a little char. Serve with that saved 2 tablespoons of sauce for dipping.
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Grilled Chicken Yakitori Skewers
Created by: BackyardGrillCo
Ingredients
- 1/2 cup soy sauce
- 1/2 cup sake
- 3 tbsp mirin
- 1 tbsp brown sugar
- 1 garlic
- 1 tsp ginger
- 1 lb boneless skinless chicken thighs
- 7 scallions
- 1 tsp vegetable oil
Instructions
- Make the sauceWhisk the soy sauce, sake, mirin, brown sugar, minced garlic, and grated ginger together in a small saucepan. Simmer over medium-high heat until it reduces by half and goes thick and syrupy, about 5-6 minutes. Let it cool. Set aside 2 tablespoons for dipping later.
- MarinateCut the chicken thighs into 3/4-inch pieces and slice the white and light green parts of the scallions into 3/4-inch pieces. Toss the chicken and scallions in the cooled sauce and let it sit for 1 hour. If you're using wood skewers, soak them in water while the chicken marinates so they don't torch on the grill.
- Fire up the grillLightly oil the grates and get the grill to medium-high. Thread the marinated chicken and scallions onto the skewers, alternating as you go. Hang onto that leftover marinade for basting.
- Grill em upLay the skewers on the grate and cook about 6-7 minutes per side, brushing with the reserved marinade a few times, until the chicken is cooked through and picking up a little char. Serve with that saved 2 tablespoons of sauce for dipping.