Name: Yakitori (Grilled Chicken Skewers)
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Yield: Serves: 4
Cuisine: Japanese
Ingredients: 12 bamboo skewers; ½ cup (125 ml) teriyaki sauce (store-bought or homemade); ½ teaspoon shichimi togarashi, (store-bought or homemade); 4 teaspoons sunflower oil; 800 g (1 lb 12 oz) skinless chicken thigh fillets, excess fat trimmed and cut into 4 cm (1½ inch) cubes; 8 spring onions (scallions), white part only, cut into 4 cm (1½ inch) pieces

Preparation info

Serves:
4

Difficulty
Easy
Ready in
40 min

Appears in

Japanese Food Made Easy

By Aya Nishimura

Published 2020

About

There are numerous varieties of yakitori, including chicken offal and skin, but the classic and probably most popular is negima – chicken thigh and spring onion with a sweet soy sauce.

Ingredients

Fresh

800 g (1 lb 12 oz) skinless chicken thigh fillets, excess fat trimmed and cut into 4 cm (1½ inch) cubes

Method

Soak the bamboo skewers in water for 15 minutes, as this will prevent them from burning during grilling.

Spear the chicken and spring onions onto the soaked skewers – there are no strict rules, but aim for a good mix of both chicken and spring onion.

Heat the oil in a cast-iron frying pan over medium heat. When it starts to sizzle, place the chicken skewers in the pan, cover wit

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Yakitori

Grilled Chicken Skewers

Ingredients

Fresh

Method

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