Classic Yakitori (Negima)

Ingredients

• 1 lb boneless, skin-on chicken thighs
• 6 stalks thick scallions (negi)
• 1/2 cup soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup water
• 2 tbsp brown sugar
• 1 piece garlic clove, smashed(optional)
• 1 fresh ginger slice(optional)
• 1 tbsp neutral oil for grilling

Instructions

1. 1

   Soak bamboo skewers in water for at least 30 minutes to prevent burning during the grilling process.

2. 2

   In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, garlic, and ginger. Bring to a boil, then reduce heat and simmer until the liquid reduces by half and becomes syrupy.

3. 3

   Cut the chicken thighs into 1-inch bite-sized cubes, keeping the skin on for better flavor and texture.

4. 4

   Cut the white and light green parts of the scallions into 1-inch lengths to match the size of the chicken pieces.

5. 5

   Thread the chicken and scallions onto the skewers, alternating between them, starting and ending with chicken.

6. 6

   Preheat your grill or broiler to high heat and lightly grease the grate with neutral oil.

7. 7

   Grill the skewers for 3-4 minutes per side. Once the chicken is nearly cooked through, begin brushing the skewers generously with the prepared tare sauce.

8. 8

   Continue grilling for another 1-2 minutes, turning and glazing frequently until the sauce is caramelized and the chicken is fully cooked.