Yakitori
Japanese skewered chicken with a sweet-savory glaze, grilled until charred. Meat and aromatics cook together on metal or bamboo skewers over direct heat.
Ingredients
Method
Soak bamboo skewers in water for 30 minutes if using; set metal skewers aside. Pat chicken dry and cut into 1.5-inch cubes. Cut scallions, onion, and bell pepper into 1.5-inch pieces.
Thread chicken and vegetables alternately onto skewers, starting and ending with chicken—typically 3–4 chicken pieces per skewer with vegetables between.
In a small saucepan, combine soy sauce, honey, water or sake, and minced garlic. Bring to a simmer over medium heat, stirring occasionally, until slightly thickened—about 4–5 minutes. Remove from heat.
Preheat grill or grill pan to medium-high heat. Brush oil lightly over grill grates.
Place skewers on the hot grill. Cook for 2–3 minutes per side, turning once, until chicken is mostly cooked through.
Using a basting brush, coat each skewer generously with glaze. Grill for 1–2 minutes, then flip and brush the second side. Repeat once more, cooking until chicken is cooked through and glaze caramelizes slightly—total 10–12 minutes.
Transfer to a serving platter. Drizzle any remaining glaze over skewers and sprinkle with sesame seeds.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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