Japanese Chicken Skewers on the Grill (Yakitori)

Yakitori. Yeah, you're not hearing wrong. That's grilled chicken on a stick, Japanese style. Now, before you yawn and dismiss this as some simple backyard barbecue gig, let me tell you - it's far from it. We're not just grilling pristine chicken breast here. Oh no, we're throwing in the heart, liver, and even the cartilage. But hey, what doesn't kill you gives you a whole lot of flavor, right?

Trying to make yakitori at home? Buckle up, my friend. This isn't your run-of-the-mill "slap it on the grill" situation. This is a showdown with fire and flavor. You've got your chicken, skewered like a shish kebab's punk cousin. You've got your marinade – a tantalizing mix of soy, sake, mirin, and sugar. Then you've got your grill, the fiery beast that caramelizes the marinated meat to smoky, charred perfection. It's not just cooking, it's a thrilling, high-stakes culinary drama playing out right in your backyard.

So there you have it. Yakitori – not just a simple skewered chicken, but a testament to the daredevil spirit of cooking. Sure, it's a bit out there. Sure, it might have you sweating over a hot grill. But let me tell you, when you sink your teeth into that succulent, perfectly charred morsel of meat, it'll all be worth it. Embrace the madness, my friends. Take a walk on the wild side of grilling. 🤘🏼Adam

Yield: 5-7 skewers

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Japanese Yakitori (Chicken Skewers)

Cook time: 1 H & 15 MTotal time: 1 H & 15 M

Ingredients

For the Skewers and Tare

• 1 cup Soy Sauce
• 1 cup Mirin
• 1/2 cup Chicken Stock
• 1/2 cup Brown Sugar
• 3 Garlic cloves, crushed
• 1 pound Boneless, Skinless Chicken Thighs
• 2 bunches Scallions, cut into 2 inch strips
• Wooden Skewers, soaked in water

Instructions

1. Soak bamboo skewers in water for about 20 minutes.
2. Cut off the root ends and green leafy parts of the scallions and reserve them.
3. Clean up the chicken thighs by cutting away any excess fat. Cut the thighs into small strips.
4. Build the skewers by alternating between chicken and onion. Keep the food towards the front half of the skewer for easier grilling.
5. Wrap the wooden skewers with tinfoil to prevent burning.
6. For the tare sauce, mix equal parts soy sauce, mirin, chicken stock, and brown sugar. Add in some scallion scraps and garlic cloves. Heat this mixture on medium heat and stir until the brown sugar dissolves.
7. Let the sauce reduce to a thick glaze (about 15-20 minutes). Once reduced, remove the aromatics and let the sauce cool to a syrup-like consistency. Divide the sauce into two containers, one for basting and the other for later use.
8. Set up your grill. Position the coals for high heat. Allow the grill to get hot before you start grilling.
9. Season the skewers lightly with salt and place them on the grill. Keep turning the skewers every 30 seconds to get an even char.
10. After a couple of turns, baste the skewers with the tare sauce. The sauce will caramelize due to the heat. Repeat this step 2-3 times, or until the chicken is cooked through.
11. Serve the skewers with the reserved tare sauce.

Adam's Notes

• Remember, Yakitori is traditionally cooked over Binchotan charcoal, a special type of Japanese charcoal known for its purifying qualities and high-heat, low-smoke burn. If you don't have access to Binchotan, natural hardwood lump charcoal is a good substitute.
• Also, the recipe emphasizes constant turning of the skewers to ensure even cooking and perfect charring. It also notes the importance of the grill's heat - it should be hot enough that gloves are necessary to handle the skewers
• You'll likely have extra sauce, it saves well for a week or two.
• Add the trim from your scallions to the tare for extra flavor.