Name: Chaco Bar’s chicken thigh skewers
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 600 gm chicken thighs, skin on, cut into 2cm pieces; 1 large onion, cut into 2cm pieces; Cooking sake, for brushing; Coarsely chopped cabbage, to serve; Togarashi (see note), to serve

Chaco Bar’s chicken thigh skewers

A must for your at-home yakitori.

Japanese chicken thigh skewers (yakitori recipe)

Makes 12 skewers

Prep

10M

Cook

10M

Total

20M

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

Ingredients

600 gm chicken thighs, skin on, cut into 2cm pieces

1 large onion, cut into 2cm pieces

Cooking sake, for brushing

Coarsely chopped cabbage, to serve

Togarashi (see note), to serve

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

Keita Abe

Ryota Kishimoto

Dingqi Xin

Recipe / styling by Lisa Featherby

Ingredients

Method

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