1/2 cup low-salt chicken stock
1 cup mirin
1 cup soy sauce
1/2 cup sake
1 tablespoon (packed) light brown sugar
2 large skinless, boneless chicken breasts (used boneless chicken thighs)
6 scallions, white and light-green parts only, cut into 1” pieces
Kosher salt and *cayenne pepper
Vegetable oil, for brushing
Combine chicken stock, mirin, soy sauce, sake, sugar, and 1/2 cup water in a small pot. Bring to a boil, reduce heat to low, and simmer until sauce is reduced by half, about 15 minutes. Let cool.
Meanwhile, thinly slice chicken lengthwise along the grain. Working with one wooden skewer at a time, fold a piece of chicken onto itself and thread onto skewer. Repeat with more chicken pieces until skewer is half filled. Repeat with remaining chicken. Using separate skewers, pierce scallion pieces through the middle and thread them onto skewers until each skewer is half filled. Season chicken and scallions with salt.
Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grates with oil. Arrange skewers side by side on the grill so that they just touch; grill, turning every minute or so, until chicken and scallions are almost cooked through, about 2 minutes. Brush with reserved sauce. Cook until lightly charred and cooked through, about 2 more minutes.
*Making the yakitori sauce is more work rather than buying a store bought sauce but it’s not comparable. You can use this with any meat, or fish. I made extra sauce to keep in the fridge, it can be used 10-14 days or kept in the freezer in airtight container for 1-2 months.
I used boneless chicken thighs and seasoned it salt, black pepper and cayenne pepper. Added 2 tablespoon yakitori sauce into the chicken to marinate for an hour. I was basting it every 2 minutes in the grill…the result sweet and spicy succulent Chicken and Scallion Yakitori. enJOY!!!
Source: Bon Appetit