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Grilled Chicken Thigh Yakitori Skewers with Tare Sauce & Yuzu Kosho

  • Author: Mary

Ingredients

  • 8 boneless chicken thighs, cut into quarters (makes eight 4-piece skewers)

  • Salt, to taste

  • Tare sauce (Japanese-style sweet soy glaze)

  • Yuzu kosho (Japanese chili paste), for serving

Instructions

 

  1. Prepare the Skewers:

    • Thread the chicken thigh pieces onto skewers, piercing through the skin on both the top and bottom to secure them.

    • Lightly season the skewers with salt.

  2. Grill the Chicken:

    • Preheat your grill to high heat.

    • Place the skewers flesh-side down on the grill and cook until golden brown, about 4 minutes.

    • Flip the skewers over and cook until the skin is golden and crispy, about 4 minutes more.

    • Lightly brush the skewers with tare sauce and grill for an additional 10 seconds on each side to caramelize the glaze.

  3. Serve:

    • Remove the skewers from the grill.

    • Serve immediately with a side of yuzu kosho for a spicy, citrusy kick.

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Find it online: https://tastykitchendelight.com/grilled-chicken-thigh-yakitori-skewers-with-tare-sauce-yuzu-kosho/