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About the Recipe
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Yakitori is a beloved Japanese grilled chicken skewer dish—savory, comforting, and perfect for sharing. These skewers are brushed with a flavorful sauce and grilled until tender and lightly charred.
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Ingredients
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1/2 cup reduced-sodium soy sauce
1/4 cup mirin
1/4 cup sake
1 Tbsp. granulated sugar
1 lb .boneless, skinless chicken thighs, cut into 1" pieces
1 bunch of scallions, white and light green parts cut into 1" pieces
Vegetable oil, for grill
Toasted sesame seeds and shichimi togarashi, for serving (optional)
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Preparation
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Soak 10 to 12 bamboo skewers in water for 30 minutes.
In a small pot over medium-high heat, bring soy sauce, mirin, sake, and granulated sugar to a boil. Reduce heat to low and simmer until slightly thickened, 5 to 7 minutes. Remove from heat and let cool to room temperature. Reserve 1/4 cup sauce in a small bowl.
Meanwhile, fold each piece of chicken in half and thread onto a skewer. Thread a scallion piece onto skewer. Repeat until each skewer has 4 pieces of chicken and 3 pieces of scallion.
Prepare a grill for medium-high heat; preheat 5 minutes. Lightly brush grates with oil. Grill skewers, turning occasionally, 4 minutes. After 4 minutes, begin brushing skewers with reserved sauce after each turn. Continue to grill until an instant-read thermometer inserted into thickest part of chicken registers 165°, 4 to 5 minutes more.
Step 5Arrange skewers on a platter. Using a clean brush, baste top of skewers with more sauce. Sprinkle with desired toppings.
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