Yakitori-Style Chicken and Spring Onion Skewers
Lalkila Kitchen · Chicken · Meat · Main dishes · International influenced
Soy, mirin and sake reduce into a glaze for chicken-thigh skewers. This Japanese influenced meal offers a change from a yoghurt-based chicken marinade. Keep a clean portion of glaze separate before any brush touches raw poultry.
Ingredients
- 100 ml soy sauce
- 100 ml mirin
- 50 ml sake
- 2 tbsp caster sugar
- 500 g boneless, skinless chicken thighs, cut into 3 cm pieces
- 4 spring onions, cut into sections
- Bamboo skewers, soaked before cooking
Method
- Simmer soy sauce, mirin, sake and sugar until glossy and thickened. Reserve a clean portion for finishing.
- Thread chicken and onion onto soaked skewers, leaving space to turn them.
- Cook in a suitable pan over moderate heat, turning and brushing with the basting portion until chicken reaches 74°C (165°F) in its thickest pieces.
- Discard raw-contact basting leftovers. Finish only with the clean reserved glaze.
Cooking notes
Use a pan large enough for the skewers to lie flat. The sweet glaze can darken quickly, so moderate heat and regular turning matter. Sake and mirin are intentional ingredients; this is not described as an alcohol-free dish. No sesame garnish is required. Check the soy sauce label for wheat if that is a concern for your household.
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Source and adaptation
Adapted from Elena Silcock’s Yakitori Chicken, Good Food. Original recipe.
Retained chicken, spring onion and glaze quantities. Added clean-glaze separation and a poultry temperature check; no fixed skewer yield or total cooking time claimed.
This is an editorial adaptation, not kitchen-tested by Lalkila. FoodSafety.gov cooking temperatures and safe food handling provide the safety references. The featured image is a generated illustration of this recipe.