Yakitori Chicken

Thanks to Rusty Bowers from Pine Street Market and Springer Mountain Farms for this recipe.


  • 1 pound skinless boneless chicken thighs, trimmed of fat and cut into 1-inch cubes
  • ½ cup soy sauce
  • ¼ cup mirin
  • 2 tbsp sake
  • 1 tbsp dark brown sugar
  • 3 garlic cloves, smashed with the side of a chef’s knife
  • ½ tbsp ginger, grated
  • ¼ cup scallions, sliced thin
  • 1 tsp toasted sesame seeds
  • 1 Serrano pepper, sliced thin (optional)
  • Serve with baby bok choy with oyster sauce


Three hours before the cook, combine the soy sauce, mirin, sake, sugar, garlic and ginger in a small sauce pot. Simmer for 5 minutes and remove from the heat. Allow to cool to room temperature. Reserve ¼ cup for dipping sauce.

Soak 6 wooden skewers in water.

Place the chicken in a large bowl and toss with the remaining sauce to evenly coat. Allow the chicken to marinate for 1-3 hours.

Set the EGG for direct cooking without a convEGGtor at 400°F/204°C.

Remove the chicken from the bowl and thread evenly on the skewers. Grill for 6 minutes, turning once, until the chicken reaches an internal temperature of 165°F. Transfer the chicken to a platter, garnish with scallions, sesame seeds, and serrano. Serve with the reserved sauce for dipping along with a side of baby bok choy.

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