Yakitori is a Japanese term which literally means grilled chicken. It is made of small sizes of chicken meat including the thigh part. In our recipe, we will give our yakitori recipe a little twist by adding a scallion. Read on and learn how to prepare chicken thigh & scallion yakitori at the comfort of your home.

Preparation Time: 30-40 minutes

Cooking Time: 15-20 minutes

Number of servings: 11 skewers

Main Ingredients:

1lb chicken thighs (preferably boneless and skinless)
10 green onions or scallions
Canola or vegetable oil

For yakitori sauce (Tare):

2 tsp brown sugar
� cup mirin
� cup soy sauce
� cup water
� cup sake

For skewering:

Prepare at least 12 pcs of clean metal or bamboo skewers
Brush for applying the sauce to the chicken and scallion skewers
Mini griller and charcoal (your preferred grilling equipment)

How to prepare Chicken Thigh & Scallion yakitori recipe (negima, ???)

Instructions:

Prepare all the needed ingredients.
Dip bamboo skewers in a clean water for at least 30 minutes to prevent them from burning.
Add brown sugar, mirin, soy sauce, water, 1 green portion of the green onion/scallion, and sake into a small saucepan.
Bring the mixture to boil over a high heat level.
Once it starts boiling, lower the heat to simmer.
Wait for at least 30 minutes until mixture reduces to half and becomes gleam and stocky.
Then set aside to cool down, and separate at least half of the mixture/sauce to coat the cooked chicken thigh & scallion yakitori (negima).
While waiting for the sauce to cool down, cut the scallions into pieces at least 1 inch long.
Cut the boneless and skinless chicken thigh into pieces, same size as with the scallions.
Using the wooden chopping board, prepare the cut chicken thigh and scallions.
Fold the sliced chicken into half, then push the skewer into the center of the sliced chicken until it reaches the bottom part of the bamboo skewer. Alternate it with a sliced scallion joined perpendicularly.
One bamboo skewer should have at least 4 sliced chicken and 3 sliced scallions. Once done preparing for raw chicken thigh and scallion yakitori, set them aside.
Then put some oil on the grate of the charcoal grill or a mini griller (depending on the grilling equipment you are using) to prevent sticking.
Then put the skewered chicken thigh & scallion yakitori on the griller and wait for a couple of minutes until cooked. After around 6-8 minutes, put sauce on both side of the skewered chicken thigh & scallion using a brush. Observe the color of your skewer and make sure not to overcook.
Once the sauce has caramelized, remove the skewers from the griller and move them to a clean serving plate.
Using the remaining sauce, put final coatings on the skewered chicken thigh & scallions.
If needed, re-boil the remaining sauce before using it for final coating.
Your Chicken Thigh & Scallion yakitori� (negima) is now ready to be served!