Japanese · Dinner
Grilled Chicken Skin Skewers
Chicken skin threaded onto skewers, salted and grilled over direct high heat until the fat renders and the surface turns deeply crisp and blistered. Finished with a soy-mirin glaze or shichimi togarashi dusting, served alongside scallion and lemon as a yakitori-style izakaya snack.
$3
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
298Calories
13.2gProtein
24.4gFat
6.1gCarbs
3.9gSugar
0.4gFiber
1485mgSodium
80mgChol
8gSat Fat
190mgPotassium
18mgCalcium
0.9mgIron
0.4mcgVitamin B12
6mgVitamin C
gluten-free-adaptable
low-carb
low-calorie
low-cholesterol
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Cut the chicken skin into 2-inch strips, thread concertina-style onto bamboo skewers in tight folds, then season all over with salt.
2
Marinate
Whisk soy sauce, mirin, sake, and sugar together, brush half over the skewers, rest at room temperature 10 minutes.
3
Char
Grill skewers over direct high heat, turning every 1–2 minutes for 10 minutes total, until fat renders and skin blisters deeply.
4
Glaze
Brush remaining soy-mirin mixture over skewers in final 2 minutes, watching closely to prevent burning, then plate.
5
Plate
Arrange on a small plate, sprinkle with scallion and shichimi togarashi, serve with lemon wedge.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz150g, skin from about 5-6 thighs chicken skin
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar-white
- 1 tsp1 tsp salt
- 22 scallion
- 1/2 tsp1/2 tsp shichimi togarashi
- 22 lemon wedge
- 88 bamboo skewers
