Negima Yakitori (Japanese Chicken Skewers With Scallion)
This recipe first appeared on seriouseats.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Tyffany Patrier on SeeMeCook
Juicy boneless chicken thighs and scallions are alternately threaded onto skewers, grilled over moderate heat, and finished with a glossy sweet-savory teriyaki glaze. The tightly packed skewers help keep the chicken moist while developing browned edges and lightly charred scallions.
- Time
- 30 minutes
- Equipment
- Stovetop and grill
- Good for
- Lunch or dinner
- Cuisine
- East Asian
- Contains
- Gluten and soy
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 12 g
- 100 g
- 120 g
Weights are estimates. Together, the ingredients weigh about 1.23 kg before cooking, which is about 205 g per serving.
Steps
Place the diced chicken thighs in a large bowl. Add 2 teaspoons kosher salt and a few grinds of freshly ground white or black pepper, then toss thoroughly so the seasoning coats every piece.
Thread 2 to 3 pieces of chicken onto a skewer. Press the pieces tightly together so they occupy about 1/2 to 3/4 inch of skewer length.
Thread a 1-inch segment of scallion onto the skewer. Continue alternating every few pieces of chicken with scallion until all the chicken and scallions are used, using as many skewers as necessary. Keep the meat and scallions packed tightly together.
For a charcoal grill, light about two-thirds of a chimney of charcoal. When the coals are fully lit and covered with gray ash, pour them out and arrange them on one side of the charcoal grate. Set the cooking grate in place, cover the grill, and preheat for 5 minutes.
Alternatively, for a gas grill, turn half of the burners to medium-high, cover, and preheat for 10 minutes. Clean and oil the grilling grate before cooking.
Place the chicken skewers directly over the hot portion of the grill. Cover and cook for about 10 minutes, turning frequently, until the chicken is well browned and the scallions are tender. Check doneness by removing a piece and cutting it in half; it should look fully cooked inside.
Season the skewers with additional salt and pepper 2 to 3 times during grilling. Add the seasoning while the chicken cooks so it develops deeper seasoning and layered pepper flavor.
Brush the grilled chicken and scallions with teriyaki sauce. Cook for 30 seconds, then turn the skewers.
Brush the second side with teriyaki sauce and cook for 30 seconds longer, until the glaze is hot and glossy.
Remove the skewers from the grill and let them rest for 1 to 2 minutes. Brush with additional teriyaki sauce, if desired, and serve immediately.
Notes
The teriyaki glaze is optional; the skewers can be seasoned simply with salt and pepper. The source notes that a tare-style sauce can include soy sauce, mirin, sake, sugar, and aromatics such as scallions, garlic, and ginger. Moderate heat, frequent turning, and tightly packed ingredients help produce juicy chicken. Use bamboo skewers that have been soaked according to their package instructions, or metal skewers.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 289
- Protein
- 33 g
- Carbs
- 6 g
- Fat
- 14 g
- Fiber
- 1 g
Where the calories come from
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