Chicken Yakitori Skewers

📝 Ingredients

• 400 g boneless, skinless chicken thighs
• 6 spring onions
• 4 tbsp soy sauce
• 3 tbsp mirin
• 1 tbsp honey
• 1 garlic clove
• 1 tsp sunflower oil
• 1 tsp sesame seeds

🍴 Utensils

• 8 wooden skewers
• Small saucepan
• Small bowl
• Baking tray and baking paper
• Pastry brush
• Chopping board and knife

📖 Steps

1. Soak the skewers in cold water for 20 min so they don't burn in the oven. Preheat the oven grill to 240 °C, with the rack on the second shelf from the top.
2. Make the sauce: in the small saucepan, bring the soy sauce, mirin, honey and crushed garlic clove to the boil, then let it reduce for 4 to 5 min over a medium heat until syrupy. Remove the garlic and pour 2 tbsp of the sauce into the small bowl for finishing.
3. Cut the chicken into 2.5 to 3 cm cubes, all the same size so they cook evenly. Cut the white and pale green parts of the spring onions into 3 cm lengths; keep a little of the dark green, finely sliced, for finishing.
4. Thread 4 pieces of chicken onto each skewer, alternating with 3 pieces of onion, packed tightly but without squashing. Lay the skewers on the tray lined with baking paper and brush them lightly with oil.
5. Grill for 8 min, then turn the skewers over and brush them generously with the sauce from the pan. Grill for another 4 min, turn again, glaze the other side and cook for 3 to 4 min more, until the sauce caramelises without burning.
6. Check they're done by cutting into the biggest piece: the meat should be white all the way through, with no trace of pink, and the juices should run clear. If the edges blacken too quickly, move the tray down a shelf and cook for 2 min more.
7. Spoon the sauce kept in the small bowl (which the brush has never touched) over the skewers, then sprinkle with sesame seeds and the sliced spring onion greens. Serve hot or warm, allowing 2 skewers per person.