Chicken Yakitori

1Preparation

1. Soak wooden skewers in water for 30 minutes so they do not burn.
2. Combine all the tare ingredients in a small pot.
3. Cut the chicken into even cubes and the spring onions into 3 cm lengths.
4. Thread each skewer with three chicken pieces alternating with spring onion, without cramming them together.

2Cooking

1. Heat the tare over medium heat until it boils, then simmer until it has the consistency of thin honey.

   🔥 medium heat⏱ 8 min timer
2. Heat a grill pan, grill or charcoal over medium-high heat, then brush the skewers with oil and sprinkle with salt.

   🔥 high heat⏱ 2 min timer
3. Grill the skewers for 3 minutes per side until browned.

   🔥 high heat⏱ 6 min timer
4. Brush the skewers with the tare, turn them and repeat 2–3 times until glossy, charred and cooked through.

   🔥 high heat⏱ 4 min timer

3Serving

1. Serve the skewers hot with Japanese rice and sliced cucumber.
2. Pour any remaining tare into a small dish for dipping.

💡 Tips & common mistakes

• Common mistake: brushing the sweet glaze on from the start, so the sugar burns before the chicken is cooked. Brush it on near the end.
• Chicken thighs stay juicier than breast on the grill.
• Use evenly sized pieces so the whole skewer cooks at the same time.

🔁 Substitutions

• Mirin is left out because it contains alcohol; honey and vinegar stand in for its sweetness.
• No grill: cook in the oven on the top grill setting.