Yakitori Negima with Extra Skin
Skewers of chicken thigh and scallions wrapped in extra chicken skin for added fat.
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Ingredients
- 1 pound boneless skinless chicken thighs
- 1/2 pound chicken skin (reserved or purchased separately)
- 8 stalks scallions (negi), cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 2 tablespoons brown sugar
- 1 inch piece fresh ginger, sliced
- 1 piece garlic clove, smashed
- 1 tablespoon vegetable oil for brushing
Instructions
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
- 2
Prepare the 'Tare' sauce by combining soy sauce, mirin, sake, brown sugar, ginger, and garlic in a small saucepan; simmer until reduced by half and syrupy.
- 3
Cut the chicken thighs into 1-inch cubes and cut the extra chicken skin into long, thin strips roughly 1 inch wide.
- 4
Thread the skewers by alternating a piece of chicken thigh and a piece of scallion, ensuring each skewer has 3-4 pieces of meat.
- 5
Tightly wrap a strip of the extra chicken skin around each piece of chicken thigh on the skewer, securing the ends between the meat and the scallion.
- 6
Preheat your grill or broiler to high heat and lightly oil the grate to prevent the skin from sticking.
- 7
Grill the skewers for 3-4 minutes per side, turning frequently until the skin is golden brown and rendered crispy.
- 8
During the last 2 minutes of cooking, generously brush the skewers with the prepared Tare sauce and flip once more to caramelize.
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