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Yakitori Negima | Juicy Street Food Chicken Skewers
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35 min
Quick
Gurkerl Küche
Authentischer japanischer Streetfood-Klassiker: Saftige Hühneroberkeulen und knackige Jungzwiebeln am Spieß, im Backrohr gegrillt und mit aromatischer, glänzender Tare-Glasur verfeinert.
Ingredients
Preparation method
Preparation
Soak the wooden skewers in cold water for at least 20 minutes so they do not burn later in the oven.
Cut the boneless chicken thighs into bite-sized pieces, about 2 to 3 cm in size. Wash the spring onions, set aside the dark green parts for garnishing, and cut the white and light green parts into pieces about 3 cm long.
Alternately thread the chicken and spring onion pieces onto the soaked wooden skewers, with about 4 pieces of meat and 3 pieces of onion on each skewer.
Chef's tip
Boneless chicken thighs are the secret to authentic yakitori – they stay incomparably juicy under the high grilling heat in the oven.
If you have a contact grill or charcoal grill, you can also grill the skewers there, brushing them several times with the glaze while cooking.
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