Chefs' Recipes

Chaco Bar’s chicken thigh skewers

A must for your at-home yakitori.
Japanese chicken thigh skewers (yakitori recipe)Benito Martin
12 skewers
10M
10M
20M

“You can’t do yakitori without chicken!” says chef Ryota Kishimoto. Soak bamboo skewers overnight, if possible.

Ingredients

Method

1.Preheat a charcoal barbecue to medium-high). Thread 3 pieces chicken and 3 pieces onion alternately onto skewers. Dust salt flakes over skewers using dry hands.
2.Once flames have died down, place skewers over charcoal, brush with sake and grill, turning, until golden brown (4-5 minutes). Rest for 2 minutes, then return to barbecue until cooked through (1-2 minutes). Serve on a bed of cabbage with togarashi.

Togarashi is available from Japanese grocers and select supermarkets.

Sake suggestion A savoury nama-style sake from Aichi, Japan, such as Fujiichi Shuzo Kikutaka Kobo #7 (blackmarketsake.com) Sake suggestion by Kei Tokiwa.

Notes

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