Yakitori Chicken

Ingredients

• •500 g Chicken thighs
• •450 g Chicken breast
• •200 g Chicken liver
• •12 pcs Bamboo skewers
• •1 teaspoon Salt
• •0.5 teaspoon Black pepper
• •60 ml Soy sauce
• •2 tablespoons Vegetable oil
• •60 ml Mirin
• •3 cloves Garlic
• •60 ml Sake
• •1 medium Onion
• •2 tablespoons Sugar
• •240 ml Chicken broth
• •4 stalks Green onions
• •2 tablespoons Vegetable oil

Instructions

1. 1

   Cut chicken thighs into 1.5-inch bite-sized pieces, removing excess fat but keeping some for flavor. Cut chicken liver into similar sizes. The uniform size ensures even cooking.

   💡 Consistency is key - all pieces should be the same size to cook evenly. Small pieces char beautifully without overcooking.

2. 2

   Soak bamboo skewers in water for at least 30 minutes, preferably overnight. This prevents burning and splintering on the grill.

   💡 Well-soaked skewers are the difference between perfect grill marks and a charred mess. Overnight is ideal.

3. 3

   Make yakitori sauce (Tare): Combine 100ml soy sauce, 50ml mirin, 30ml sake, 30g sugar, and 1 tbsp honey in a saucepan. Simmer until slightly thickened, about 5 minutes. Add grated ginger and garlic. Cool completely.

   💡 The sauce is the soul of yakitori. Balance sweet, salty, and umami. Reduce until it coats a spoon - this is called niru in Japanese cooking.

4. 4

   Thread 4-5 chicken pieces onto each skewer, alternating with liver pieces if using. For negiyaki, add sections of green onion between pieces. Leave small gaps between pieces for even heat circulation.

   💡 Airflow is crucial - crowded skewers steam instead of char. Each piece should barely touch its neighbor.

5. 5

   Preheat grill to medium-high heat (400°F/204°C). Place skewers on grates, cooking 2-3 minutes per side. Baste generously with tare sauce during the last minute of cooking, turning frequently to prevent burning.

   💡 The sauce contains sugar - watch carefully or it will char instantly. Constant movement creates a beautiful glaze.

6. 6

   Continue grilling until chicken reaches internal temp of 165°F (74°C) and has visible char marks on all sides. The sauce should be sticky and caramelized, not burned.

   💡 The second side is where the char develops. Listen for the sizzle - it should be aggressive but not刺耳 (shrill).

7. 7

   Serve immediately with extra tare sauce on the side, sprinkled with toasted sesame seeds and sliced green onions. Pair with cold beer or sake.

   💡 Yakitori waits for no one - serve the moment it leaves the grill. The contrast between charred exterior and juicy interior is fleeting.