Traditional Yakitori Negima (Salt)
The quintessential Japanese skewer. Alternating pieces of juicy chicken thigh and sweet Tokyo Negi (scallions) are grilled over hot charcoal. Seasoned simply with coarse salt (Shio) to highlight the pure, smoky flavor of the high-quality ingredients.
Course Sides & Appetizers
- 1 lb Boneless skin-on chicken thighs
- 2 thick Tokyo Negi or 6 thick green onions
- 1 tbsp Sake for spraying
- 1 tbsp Coarse sea salt
- 10 Bamboo skewers soaked in water
Prepare the Skewers: Soak the bamboo skewers in water for 30 minutes to prevent burning. Cut the chicken thighs into uniform 1-inch chunks, keeping the skin attached. Cut the white and light green parts of the Negi into 1-inch lengths.
Thread the Meat: Thread the ingredients tightly onto the skewers, alternating between a piece of chicken and a piece of Negi. Ensure the chicken skin all faces the same direction for even crisping.
Season Heavily: Just before grilling, spray or lightly brush the skewers with sake (this keeps the meat moist and removes odor). Generously sprinkle coarse sea salt over all sides of the meat and vegetables.
Grill over High Heat: Heat a charcoal grill or a heavy grill pan to high heat. Place the skewers on the grill. Cook for about 4 to 5 minutes on the skin side first, letting it blister and render fat. Flip and grill the other side for 3 to 4 minutes until the chicken is fully cooked and the onions are slightly charred and sweet. Serve immediately.
Keyword Chicken, Grilled, Izakaya, Quick, Skewers, Yakitori