Making Japanese Chicken Yakitori

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Yield: 6 servings

Ingredients:

• 1/2 lb boneless chicken breasts
• 1 lb boneless chicken thighs
• 10 green onions, cut into 1" pieces
• cooking oil
• 2/3 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup water
• 3 tsp packed brown sugar
• 12-16 bamboo skewers, soaked in water for 30 min

Steps:

1. In a saucepan, bring the mirin, soy sauce, sake, water, and brown sugar to a boil. Reduce heat to low and simmer. Cook uncovered, until the liquid is reduced by half, for about 25 minutes. Allow to cool to room temperature.

 
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2. Remove all the chicken skin and set aside. Cut all the chicken meat into 1" cubes.

 
3. Place chicken pieces onto skewers, adding some green onion slices as you go.

 
4. Slice the reserved chicken skin into 1" wide strips.

 
5. When placing the skin on the skewer, use an almost threading fashion, folding the skin as you pierce through it. This will keep it nicely intact as it cooks. Keep the skin separate on their own skewers for even cooking.

 
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6. Grease the grate of your grill to keep the chicken from sticking. Set to high and place the skewers on, but don't overcrowd (cook in batches if you must). Grill for 5 minutes.

 
7. Whether grilling indoors or outdoors, brush some of the sauce on the skewers. Cover and cook for another 5 minutes.

 
8. Remove the lid and turn the chicken once more to thoroughly caramelize the sauce. Cook a few more minutes.

 
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9. Transfer skewers to a serving platter. Brush with some more sauce, if desired. Place bowl of remaining sauce next to the platter.