Japanese Chicken Scallion Yakitori

Name: Japanese Chicken Scallion Yakitori
Total time: 35 min
Yield: 4 serving(s)
Ingredients: 1/2 c. reduced-sodium soy sauce; 1/4 c. mirin (or ½ tsp sugar dissolved in ¼ cup white wine); 1/4 c. sake (or 1 tablespoon rice wine vinegar plus 3 tablespoons water); 1 tbsp. sherry vinegar; 1 tbsp. brown sugar; 2 cloves garlic, pressed; 1 tbsp. grated fresh ginger; 1 tsp. cornstarch; 1 lb. boneless, skinless chicken thighs, cut into 1½-inch pieces; 1 bunch scallions, cut into 2-inch lengths

Meet your new go-to summer skewer

By Gabriella VigoreauxPublished: Jan 15, 2021

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Mike Garten

Yields:

4 serving(s)

Total Time:

35 mins

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These delicious Japanese-inspired skewers feature chicken marinated in soy sauce, mirin, sake, sherry vinegar, brown sugar, garlic and ginger. Talk about a flavor bomb.

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Ingredients

1/2 cup
reduced-sodium soy sauce
1/4 cup
mirin (or ½ tsp sugar dissolved in ¼ cup white wine)
1/4 cup
sake (or 1 tablespoon rice wine vinegar plus 3 tablespoons water)
1 Tbsp.
sherry vinegar
1 Tbsp.
brown sugar
2
cloves garlic, pressed
1 Tbsp.
grated fresh ginger
1 tsp.
cornstarch
1 lb.
boneless, skinless chicken thighs, cut into 1½-inch pieces
1
bunch scallions, cut into 2-inch lengths

Directions

1. Step 1In a small saucepan, combine soy sauce, mirin, sake, sherry vinegar, brown sugar, garlic and ginger. Bring to a boil, then reduce to a simmer. Stir in cornstarch and cook until slightly thickened, 1 to 2 minutes. Remove from heat and let cool.
2. Step 2Toss chicken with half of the marinade (about 1/3 cup) and refrigerate at least 1 hour or up to overnight.
3. Step 3Heat grill on medium. Thread chicken and scallions onto skewers. Grill, turning and basting halfway, until cooked through, 8 to 10 minutes.

NUTRITIONAL INFORMATION (per serving): About 185 calories, 6.5 g fat (2 g saturated), 22 g protein, 730 mg sodium, 9 g carbohydrates, 1 g fiber

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