Japanese · Dinner
Grilled Chicken Skewers with Green Onion
Yakitori-style grilled chicken thigh skewers with charred scallion segments, brushed with a soy, mirin and sake glaze that caramelizes into a lacquered finish. Seasoned with salt and sesame seeds, the skewers arrive smoky, savory-sweet, and juicy, served with lemon wedge and steamed rice.
$4
15 minsPrep
12 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
428Calories
42.3gProtein
15.8gFat
29.1gCarbs
9.8gSugar
1.1gFiber
1780mgSodium
198mgChol
3.9gSat Fat
560mgPotassium
50mgCalcium
2.4mgIron
0.6mcgVitamin B12
8mgVitamin C
Goes well with
Yuzu or Citrus Iced Tea
local
Japanese Beer (Asahi or Kirin)
international
gluten-free-adaptable
protein-rich
low-calorie
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Thread chicken thigh pieces and scallion segments alternately onto two metal or pre-soaked bamboo skewers, packing snugly so nothing spins.
2
Marinate
Whisk soy sauce, mirin, sake and sugar together. Pour half over skewers in a shallow dish and marinate 15 minutes.
3
Grill
Set grill pan to medium-high heat. Lay skewers down and cook 4 minutes per side, turning twice more, until chicken is opaque throughout.
4
Plate
Brush reserved marinade over skewers, sprinkle sesame seeds and salt, then lay over rice with lemon wedge alongside. Serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g boneless chicken thigh, cut into 1-inch pieces
- 44 scallions, cut into 1-inch segments
- 4 tbsp4 tbsp soy sauce
- 2 tbsp2 tbsp mirin
- 2 tbsp2 tbsp sake
- 2 tsp2 tsp sugar
- 1 tsp1 tsp sesame oil
- 1 tsp1 tsp sesame seeds
- 22 lemon wedge, for serving
- 190g190g cooked white rice, for serving
- 1/2 tsp1/2 tsp salt
