Smoked and Glazed Western YAKITORI ! Scrumptious as it can be...

chicken thighs

🥗Healthier: chicken breast

💰Cheaper: chicken drumsticks

Breast is leaner, while drumsticks are often less expensive.

mirin

🥗Healthier: rice vinegar + sugar

💰Cheaper: white wine + sugar

Rice vinegar + sugar mimics mirin's sweetness and acidity.

sake

🥗Healthier: white grape juice

💰Cheaper: cooking wine

White grape juice offers sweetness without alcohol.

shichimi togarashi

🥗Healthier: cayenne pepper + sesame seeds

💰Cheaper: red pepper flakes

Cayenne adds heat, while sesame seeds maintain texture.

Soak bamboo skewers in water for 30 minutes to prevent burning.

Cut chicken thighs into bite-sized pieces and season with salt and pepper.

In a bowl, mix soy sauce, mirin, sake, sugar, ginger, and garlic to create marinade.

Add chicken to the marinade and let it sit for at least 30 minutes.

Preheat grill to medium-high heat and prepare smoking chips.

Thread chicken pieces and green onions onto soaked skewers, alternating as desired.

Place skewers on the grill and cook for 10-12 minutes, turning occasionally, until cooked through and slightly charred.

Add smoking chips to the grill to infuse a smoky flavor during the last 5 minutes of cooking.

Remove skewers from the grill and let rest for a few minutes.

Drizzle with sesame oil and sprinkle with shichimi togarashi before serving.

Serve with lemon wedges and additional scallions on the side.

Cooking Techniques

Spice Level:

Allergens