Chicken Yakitori Skewers
Ingredients:
~2 Lbs Boneless Skinless Chicken Thighs
Kosher Salt
Black Pepper
Sesame Seeds (optional)
Tare (sauce):
1/2 Cup Soy Sauce
1/2 Cup Mirin
1/4 Cup Sake
2 Tbsp Brown Sugar
Green of 1 Scallion
3 Garlic Cloves
1 Inch of peeled ginger (chopped)
Step 1: Make the Tare
Add all ingredients to a pan
Bring to a boil at medium-high heat
Reduce heat to low and allow to simmer until it has reduced by about half (stirring constantly to avoid burning!)
Remove from heat, and pour about a third of it into another bowl
Let it cool to about room temp
Step 2: Cut up the Green Onions
Cut the scallions to about 1-1.5 inch sections. The only parts we are going to use are ones thick enough for our skewer to go through them
Step 3: Trim and cut up the chicken
Trim off any excess fat or funky parts of the chicken thighs
Cut the thighs into appx 1 inch by 2 inch strips
lightly salt and pepper the exterior
Step 4: Assemble the skewers
Using presoaked (in water) skewers, alternate between chicken and scallions by folding the chicken strips in half
Once all have been assembled, paint the exterior of the chicken in the 2/3 of our (cooled) Tare
Step 5: Cook the Skewers
Using either your charcoal or propane grill, smoker, or oven broiler, get the temp up to 450 degrees
Get the chicken to hang between something like two bricks and cook for appx 10 minutes
Remove them, baste again in the 2/3 reserved Tare and return to the smoker
Cook until the internal is about 165
Step 6: Remove and baste again
Once the chicken is fully cooked, remove from the smoker, oven, or grill
Baste with the 1/3 Tare we had set aside in the beginning and garnish with sesame seeds
Enjoy!