Chicken Yakitori

Ingredients

• 4 pieces Boneless chicken thighs with skin (Approximately 600 g, boneless, skin retained)
• 60 ml Japanese soy sauce (Low-sodium preferably)
• 30 ml Mirin (Sweet rice wine)
• 30 ml Sake (Japanese rice wine)
• 30 g White sugar (About 2 tablespoons)
• 8 pieces Wooden skewers (Soak 30 min in water before use)
• 1 tablespoon Neutral cooking oil (Optional, for pan cooking)

Instructions

1. Prepare the chicken

   Debone the thighs, remove the skin if you wish (keep it for more flavor), remove the tendons, then cut strips about 3 cm wide, 4 cm long and 1 cm thick.

   Time: PT10M

2. Thread the skewers

   Lay the pieces on the board, fold them slightly to form a small strip 2 cm wide by 4 cm long, then skewer them keeping the meat flat.

   Time: PT5M

3. Prepare the yakitori sauce

   Boil the sake for about ten seconds to evaporate the alcohol, add the soy sauce and sugar, bring to a boil, then reduce heat to minimum and let it reduce by about one third.

   Time: PT5M

   Temperature: feu moyen

4. Cook the skewers

   Grill the skewers on the barbecue or in a grill pan, turning them regularly for even cooking, for about 8 minutes.

   Time: PT8M

   Temperature: gril à feu moyen‑élevé

5. Baste and serve

   Transfer the cooked skewers to a bowl, generously baste with yakitori sauce, then serve immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

20 g

Carbohydrates

10 g

Fat

12 g

Fiber

0 g