Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 2 green onions, thinly sliced
  • 1 inch (2.5cm) ginger, peeled and finely grated
  • 2 cloves garlic, minced
  • 1 tbsp (15ml) sesame oil
  • 1 tsp (5ml) rice vinegar
  • 1/2 tsp (2.5ml) freshly ground black pepper
  • 1/2 cup (120ml) soy sauce (Kikkoman is a good choice)
  • 1/4 cup (60ml) mirin (Japanese sweet rice wine)
  • 2 tbsp (30ml) sake (optional)
  • 2 tbsp (30g) packed brown sugar
  • 1 clove garlic, crushed
  • 16-20 bamboo skewers (soaked in water)
  • Vegetable oil, for grilling
  • Sesame seeds (optional)
  • Toasted nori strips (optional)
  • Shichimi togarashi (Japanese seven-spice blend, optional)

Instructions:

  1. In a large bowl, combine the chicken, green onions, ginger, garlic, sesame oil, rice vinegar, and black pepper. Mix well.
  2. Cover and refrigerate for at least 2 hours, or preferably overnight, for maximum flavour absorption. Mix half way through.
  3. In a small saucepan, combine the soy sauce, mirin, sake (if using), brown sugar, and crushed garlic.
  4. Bring the sauce to a simmer over medium heat, stirring until the sugar is dissolved. Reduce heat to low and simmer for 5-7 minutes, or until slightly thickened. Remove and let cool slightly. Strain to remove garlic.
  5. Thread the marinated chicken onto the soaked bamboo skewers, leaving space between each piece.
  6. Preheat your yakitori grill (or standard BBQ grill) to medium heat. Lightly oil the grill grates.
  7. Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning frequently and basting with the tare sauce. Look for a slight char and an internal temperature of 165°F (74°C).
  8. In the last minute of cooking, baste the skewers with the tare sauce one last time.
  9. Remove the yakitori skewers from the grill and serve immediately. Garnish with sesame seeds, toasted nori strips, or shichimi togarashi, if desired.