Chicken Thigh Yakitori

By lorik

Ingredients

• Tare Sauce:
• 1/3 cup mild tare sauce (see below)
• 3 tablespoons tamari
• 1 1/2 tablespoons prepared wasabi paste
• 4 skinless, boneless chicken thighs (about 5 ounces each)
• 3 scallions, white and tender green parts only, cut into 1-inch lengths
• Extra-virgin olive oil
• Salt
• 1/2 cup low-salt chicken broth
• 1/4 cup mirin (sweet Japanese rice wine)
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sake
• 3/4 teaspoon (packed) light brown sugar
• 1/4 teaspoon freshly ground black pepper
• 1 garlic clove, crushed
• 1 scallion, chopped
• 1 1-inch-piece peeled ginger (1/4 ounce), sliced

Details

Servings 4
Cooking time 30mins
Adapted from foodandwine.com

Preparation

Step 1

For Sauce:
Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to a generous 1/2 cup, about 20 minutes. Strain sauce, discarding solids in sieve. Let cool. DO AHEAD: Can be made 2 weeks ahead. Store airtight in refrigerator.

For Chicken:
In a small bowl, whisk the tare sauce with the tamari and wasabi.

Trim the chicken thighs of visible fat and cut into 1-inch pieces. Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken. Repeat to skewer the remaining chicken and scallions. You should have 8 skewers.

Light a grill or preheat a grill pan. Brush the yakitori with olive oil and season with salt. Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes. Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer. Serve right away.