Yakitori
Tender, bite-sized chicken pieces threaded on skewers and lacquered with a glossy tare glaze—smoky char from the grill meets sweet-savory Japanese flavors. Simple technique and a short glaze simmer make this an approachable, crowd-pleasing grill recipe.
1 ½ lb chicken thigh, boneless, skin-on, trimmed and cut into 1-inch pieces
¼ cup soy sauce
3 tbsp mirin
2 tbsp sake
1 tbsp sugar
2 clove garlic, finely grated
1 tsp ginger, finely grated
6 stalk green onion, trimmed to 1½-inch pieces
12 bamboo skewer, soaked in water for 30 minutes
1 tbsp vegetable oil
1 tsp salt
1 pinch sesame seeds
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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