Negima Yakitori (Japanese Chicken Skewers With Scallion)

Ingredients

• 2 lb boneless, skinless chicken thighs (Cut into 1-inch dice.)
• 2 tsp kosher salt (Plus more for seasoning during grilling.)
• white or black pepper (Freshly ground; use a few grinds initially and more during grilling. Togarashi or another preferred spice may also be used.)
• 1 bunch scallions (Cut into 1-inch pieces; estimated edible weight for one bunch is about 100 g.)
• 0.5 cup teriyaki sauce (Used as a glaze; see note in the source for a homemade tare-style sauce option.)

Steps

1. 1

   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.

2. 2

   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.

3. 3

   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.

4. 4

   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.

5. 5

   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.

6. 6

   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.

7. 7

   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.

8. 8

   Brush the grilled chicken and scallions with teriyaki sauce. Cook for 30 seconds, then turn the skewers.

9. 9

   Brush the second side with teriyaki sauce and cook for 30 seconds longer, until the glaze is hot and glossy.

10. 10

    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 per serving

• main
• Japanese
• grilled
• skewers
• chicken
• gluten-free option
• high-protein
• summer grilling