Japanese grilled chicken skewers glazed in a sweet soy-based yakitori sauce.
Prep 20 min
Cook 15 min
Serves 4
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700 g
Chicken thighs
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4 tbsp
Soy sauce
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3 tbsp
Mirin
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2 tbsp
Brown sugar
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2 cloves
Garlic
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1 tsp
Ginger
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4
Spring onions
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8
Wooden skewers
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1
Soak wooden skewers in water for at least 20 minutes to prevent burning.
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2
Cut the chicken thighs into evenly sized bite-sized pieces.
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3
Slice the spring onions into chunks roughly the same size as the chicken pieces.
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4
Thread the chicken and spring onion alternately onto the skewers.
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5
In a saucepan, combine soy sauce, mirin, brown sugar, garlic and ginger.
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6
Simmer gently for 5–6 minutes until the sauce thickens slightly into a glaze.
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7
Preheat a grill or griddle pan over medium-high heat.
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8
Cook the skewers for 10–12 minutes, turning regularly and brushing with the yakitori glaze throughout cooking.
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9
Continue cooking until lightly charred and glossy.
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10
Serve hot with rice or as part of a larger Japanese-style meal.