- Main
- Chicken
- Japanese
- Stovetop
- Oven
- Kid-friendly
Good for, as AI judged the whole recipe.
Ingredients
For the tare glaze
- 1/2 cup
soy sauce
- 1/2 cup
mirin
- 1/4 cup
sake
- 3 tbsp
sugar
- 2 cloves
garlic, smashed
- 1 piece
fresh ginger (1-inch), sliced
For the skewers
- 1 1/2 lb
boneless, skinless chicken thighs, cut into 1 1/4-inch chunks
- 3 bunches
scallions (thick ones), white and pale green parts cut into 1 1/2-inch lengths
salt, to taste
- 1 tbsp
neutral oil
- 12 pieces
bamboo skewers (8-inch)
To finish
- 1 tsp
shichimi togarashi, or to taste
- Dairy-free
Contains soy (soy sauce) and wheat (soy sauce).
Not checked: boneless, skinless chicken thighs, bamboo skewers (8-inch), shichimi togarashi.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Soak the bamboo skewers in water for at least 20 minutes so they don't burn under the broiler.
20 min, hands-off
- 12 pieces bamboo skewers (8-inch)
- Step 2
Meanwhile, make the tare: combine the soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a boil over medium-high heat, then lower to a steady simmer.
3 min
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- 2 cloves garlic
- 1 piece fresh ginger (1-inch)
- Step 3
Simmer until the tare has reduced by about half and coats the back of a spoon like a thin syrup, 12 to 15 minutes. Strain out the garlic and ginger and set the glaze aside; it will thicken more as it cools.
14 min, hands-off
- Step 4
Cut the chicken thighs into 1 1/4-inch chunks and the scallions into 1 1/2-inch lengths. Thread each skewer alternating chicken and scallion, starting and ending with chicken: about 4 pieces of chicken and 3 of scallion per skewer. Push the pieces snug against each other.
15 min
- 1 1/2 lb boneless, skinless chicken thighs
- 3 bunches scallions (thick ones)
- Step 5
Set an oven rack about 5 inches below the broiler element and heat the broiler to high. Line a rimmed baking sheet with foil and set a wire rack on top if you have one. Brush the skewers lightly all over with oil and season with salt.
5 min
- salt
- 1 tbsp neutral oil
- Step 6
Broil the skewers for 5 minutes, until lightly browned in spots. Turn them over and broil 4 to 5 minutes more. If the exposed skewer ends start to char, slide a strip of foil over them.
10 min
- Step 7
Brush the skewers generously with tare and broil 1 to 2 minutes, until the glaze bubbles and darkens. Turn, brush the other side, and broil 1 to 2 minutes more. Repeat the brush-and-broil once or twice on each side until the chicken is lacquered and cooked through (165°F at the center), about 6 minutes of glazing in all. Watch closely at this stage, since the sugar burns quickly.
6 min
- Step 8
Move the skewers to a platter, brush with any remaining tare, and sprinkle with shichimi togarashi. Serve hot.
2 min
- 1 tsp shichimi togarashi
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026