Active Time
N/A
Total Time
30 MIN
Yield
Serves : 4
© Andrea Fazzari

How to Make It

Step 1    

In a small bowl, whisk the tare sauce with the tamari and wasabi.

Step 2    

Trim the chicken thighs of visible fat and cut into 1-inch pieces. Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken. Repeat to skewer the remaining chicken and scallions. You should have 8 skewers.

Step 3    

Light a grill or preheat a grill pan. Brush the yakitori with olive oil and season with salt. Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes. Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer. Serve right away.

Make Ahead

The tare glaze can be refrigerated for up to 1 week.

Notes

Tare is a Japanese dipping sauce made primarily from soy sauce. It is available on amazon.com.

Suggested Pairing

Light-bodied Valpolicella from Italy’s Veneto region tends to have fresh red-cherry flavor, making it a nice match for the lightly sweet glaze here.

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