Grilled Chicken & Onion Skewers

Name: Grilled Chicken & Onion Skewers (Toriniku to Negi Yakitori)
Yield: Makes 10 to 12 skewers
Cuisine: Japanese
Ingredients: ¼ cup mirin; 2 tablespoons sugar; ½ pound boneless, skinless chicken thighs, trimmed of visible fat and meat cut into bite-sized pieces; 1 yellow onion, cut into 2-inch wedges; 4–5 baby leeks, white part only, cut into 1-inch lengths (optional); 4–5 baby leeks, white part only, cut into 1-inch lengths (optional); 1 tablespoon canola or other neutral oil; 1 tablespoon canola or other neutral oil; ½ cup soy sauce; Salt (optional)

Toriniku to Negi Yakitori

Preparation info

Makes
10 to 12
skewers

Difficulty
Easy

Appears in

Let's Cook Japanese Food!

By Amy Kaneko

Published 2017

About

This simple recipe is good with salt (shio yakitori) or with sauce (tare yakitori). You can prepare half the recipe with the salt and half the recipe with the sauce to have the best of both worlds.

Ingredients

For the Basting Sauce

Optional

½ cup soy sauce
¼ cup mirin
2

Asia
Japan
Starter

Method

Submerge 10–12 bamboo skewers in water for at least 30 minutes before grilling. Prepare a medium-hot fire in a charcoal grill or a medium-high fire in a gas grill, or preheat the broiler.
To make the basting sauce (if using), in a small saucepan over medium-low heat, combine the soy sauce, mirin, and sugar and cook, stirring, until the sugar is dissolved and th