Japanese · Dinner
Sweet Soy Chicken Skewers
Boneless chicken thigh cubes grilled over high heat on skewers and glazed repeatedly with a soy-mirin-sugar reduction until lacquered and lightly charred. Finished with sesame seeds and scallion, served with steamed rice for a simple yakitori-style plate.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
384Calories
39.8gProtein
14.9gFat
17.4gCarbs
14.6gSugar
0.2gFiber
1523mgSodium
190mgChol
4gSat Fat
475mgPotassium
33mgCalcium
2mgIron
0.7mcgVitamin B12
3.2mgVitamin C
gluten-free-adaptable
protein-rich
low-carb
low-calorie
rich-umami
thirty-min-meals
hidden-gems
low-calorie
Instructions
1
Prep
Cut the chicken thigh into 1-inch cubes and thread onto 2 metal or pre-soaked bamboo skewers, piercing each twice.
2
Marinate
Whisk the soy sauce, mirin, sake and sugar in a small bowl until sugar dissolves. Brush half over the skewers and let sit 20 minutes.
3
Grill
Brush the grill with vegetable oil and cook the skewers over high heat 3 to 4 minutes per side until charred and the chicken is no longer pink at the center.
4
Glaze
In the last minute, brush the remaining reduced glaze over the skewers on the grill and turn once so it caramelizes without burning.
5
Plate
Transfer the skewers to a plate, scatter with sliced scallion and sesame seeds, and serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 4 tbsp4 tbsp soy sauce
- 4 tbsp4 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tbsp2 tbsp sugar-white
- 2 tsp2 tsp vegetable oil, for brushing the grill
- 22 scallion
- 2 tsp2 tsp sesame seeds
