Yakitori

Chicken Skewers

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Preparation info
  • Serves

    4–6

    • Difficulty

      Easy

    • Ready in

      1 hr

Appears in
Tokyo Cult Recipes

By Maori Murota

Published 2015

  • About

Ingredients

  • 2 boneless chicken thighs
  • 100 g ( oz) chicken livers

Method

Place all the yakitori sauce ingredients in a small saucepan. Cook on a low heat and reduce by half – be careful, as it burns easily. You can keep the sauce for 3 weeks in the refrigerator. Trim any gristle from the chicken thighs, but don’t remove the skin: it is the best part of the yakitori! Cut into pieces about 2 cm x 1.5 cm (¾ in x ⅝ in). Rinse the chicken livers in a bowl of water with t