Chicken Yakitori with Teriyaki Sauce
Prep time: 30 minServes: 4
Pairs with
The sweet, salty, umami-rich teriyaki glaze asks for a wine with light fruitiness — an off-dry rosé, an off-dry Riesling, or even a slightly chilled light Pinot Noir works nicely.
Ingredients
- 600g boneless chicken thighs, cut into 3cm pieces
- 8 spring onions, cut into 3cm lengths
- Wooden skewers, soaked in water 30 minutes
- Teriyaki sauce:
- 100ml soy sauce
- 100ml mirin
- 2 tbsp sake or dry white wine
- 2 tbsp sugar
- 1 garlic clove, grated
- 1 tsp grated ginger
Method
- 11. Combine all teriyaki ingredients in a small saucepan. Bring to a boil, simmer 5 minutes until slightly thickened. Pour half into a dipping bowl.
- 22. Thread chicken and spring onion alternately onto the skewers.
- 33. Heat the grill or griddle pan until hot.
- 44. Grill the skewers 3–4 minutes per side. Brush with the teriyaki sauce from the pan during the final 2 minutes.
- 55. Serve with the remaining sauce for dipping, rice, and a simple green salad.