Chicken Yakitori with Scallions

Step 1

Soak 8 wooden skewers in a bowl of cold water for at least 20 minutes so they don't burn on the grill.

Step 2

In a small saucepan, pour 0.5 cup soy sauce, 0.25 cup mirin, 0.25 cup sake, and 2 tablespoons sugar.

Step 3

Add 2 minced garlic cloves and 1 tablespoon minced ginger to the saucepan.

Step 4

Set the saucepan over medium-high heat and bring the glaze to a boil, stirring occasionally.

Step 5

Once boiling, reduce heat to medium-low and simmer for 5 minutes until the glaze thickens slightly and smells sweet and savory.

Step 6

Remove the saucepan from heat and pour the glaze into a shallow bowl to cool while you prepare the chicken.

Step 7

Pat the chicken thighs dry with paper towels, then place on a cutting board.

Step 8

Cut each chicken thigh into 1.5-inch cubes by cutting across the grain (against the direction the muscle fibers run) into roughly square pieces.

Step 9

Trim the root end off each scallion, then cut the white and light-green parts into 1.5-inch pieces; reserve the dark green tops for garnish.

Step 10

Remove the wooden skewers from water and thread onto each one: chicken cube, scallion piece, chicken cube, scallion piece, repeating until the skewer is full but not crowded (about 4 chicken pieces and 3 scallion pieces per skewer).

Step 11

Brush both sides of each loaded skewer with 2 tablespoons olive oil, then sprinkle evenly with 0.5 teaspoon salt and 0.25 teaspoon black pepper.

Step 12

Set your grill to medium-high heat and wait until the grates are hot enough that a drop of water sizzles and evaporates in 2 seconds.

Step 13

Lay the skewers on the grill grates so they sit flat and don't roll, leaving 1 inch of space between each skewer.

Step 14

Grill for 4 minutes without moving them, until the bottoms of the chicken and scallions are charred with dark brown-black marks.

Step 15

Flip each skewer over and grill for another 4 minutes until the second side is similarly charred.

Step 16

Dip the brush in the cooled glaze and brush a thin coat onto the top of each skewer, covering the chicken and scallions.

Step 17

Grill for 2 more minutes, then flip the skewers and brush the second side with glaze.

Step 18

Grill for 2 more minutes until the glaze is sticky and bubbling and the chicken is cooked through (no pink inside when you cut into a piece).

Step 19

Transfer the skewers to a serving platter and drizzle any remaining glaze over the top.

Step 20

Scatter the reserved dark green scallion tops, chopped into 1-inch pieces, over the skewers.