Chicken Thigh Yakitori
Thomas J. Story
One of the most popular yakitori dishes and for good reason: Salted chicken thighs are difficult to overcook, stay succulent, and take on the smoky flavors of the grill. Lightly brush with tare sauce for an extra burst of umami, then serve with yuzu kosho for a spicy, citrusy kick.
This recipe, and others like it, can be found in the article “These Ridiculously Delicious Yakitori Recipes Will Have You Grilling This Fall.”
How to Make It
1
Prepare the Skewers: Thread the chicken thigh pieces onto skewers through the skin on the top and bottom. Lightly salt the skewers.
2
Grill the Chicken: Cook the thighs flesh-side down on a hot grill until golden brown, about 4 minutes. Flip the skewers over and cook until the skin is golden and crispy, about 4 minutes more. Lightly brush the skewers with tare sauce and grill for an additional 10 seconds on each side.
3
Serve: Remove from the grill and serve with a side of yuzu kosho.
Ingredients
8 pcs. boneless chicken thighs, cut into quarters (makes eight 4-piece skewers)
salt
tare sauce
yuzu kosho (Japanese chili paste)
Directions
1
Prepare the Skewers: Thread the chicken thigh pieces onto skewers through the skin on the top and bottom. Lightly salt the skewers.
2
Grill the Chicken: Cook the thighs flesh-side down on a hot grill until golden brown, about 4 minutes. Flip the skewers over and cook until the skin is golden and crispy, about 4 minutes more. Lightly brush the skewers with tare sauce and grill for an additional 10 seconds on each side.
3
Serve: Remove from the grill and serve with a side of yuzu kosho.
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