烤鸡肉串（日本烤鸡肉串）

Name: 烤鸡肉串（日本烤鸡肉串）
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 servings
Ingredients: 0.5 cup 酱油; 0.5 cup 味醂; 0.25 cup 清酒; 2 tbsp 糖; 2 lb 无骨鸡腿肉，切成1.5英寸的块; 1 tbsp 中性油，如植物油; 菜籽油; 1 tsp 粗盐; 2 根葱段，细切; 1 tsp 烤芝麻; 1 tsp 七味唐辛子日本七味粉

主菜55 分钟4 份中等

关于此食谱

烤鸡肉串是一种备受喜爱的日本街头美食，由咬大小的鸡肉块穿在竹签上，在炭火上烤，反复涂上甜咸味的照烧酱，直到表面光泽焦糖化。这个家庭版本使用烧烤架或炉子来实现那种标志性的焦香，同时保持一切都容易操作。照烧酱——酱油、味醂、清酒和糖的光泽混合物——是这道菜的灵魂，也可以作为蘸酱。配以冷啤酒、蒸米饭和一撮芝麻，可以在家享受正宗的居酒屋体验。

步骤说明

1
If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent burning. Metal skewers need no soaking.
2
Combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a boil over ^[medium-high heat], stirring to dissolve the sugar. Reduce the heat to ^[medium-low] and simmer, stirring occasionally, until the sauce has reduced by about one-third and is slightly syrupy, about 10–12 minutes. Remove from heat and let cool — it will thicken further as it cools. Reserve half the sauce for basting and half for serving.
3
Pat the chicken thighs pieces dry with paper towels. Toss with the neutral oil and kosher salt in a bowl. Thread 4–5 pieces of chicken thighs snugly onto each skewer, folding any thin flaps of skin under so the meat is compact and even. Aim for about 8–10 skewers total.
4
GRILL METHOD: Preheat a gas or charcoal grill to ^[medium-high heat]. Clean and oil the grates. Place skewers on the grill and cook undisturbed for 3–4 minutes until the underside has grill marks. Flip and cook another 3 minutes. BROILER METHOD: Set your oven to broil (^[high]) and position a rack about 6 inches from the element. Place skewers on a wire rack set over a foil-lined baking sheet. Broil for 5–6 minutes per side until lightly charred.
5
Once the chicken thighs is mostly cooked through (internal temp around %[155°F]), begin basting. Brush the skewers generously with the tare sauce, flip, and baste the other side. Cook for 1–2 minutes per side. Repeat this baste-flip-baste cycle 2–3 more times until the chicken thighs is deeply lacquered, caramelized, and registers %[165°F] internally. The sugars in the sauce will create a gorgeous, slightly charred glaze — watch closely to avoid burning.
6
Transfer the finished skewers to a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve the reserved tare sauce in a small bowl alongside for dipping. Sprinkle with shichimi togarashi if desired for a light kick.

烤鸡肉串（日本烤鸡肉串）

主菜55 分钟4 份中等

关于此食谱

步骤说明

1
If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent burning. Metal skewers need no soaking.
2
Combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a boil over ^[medium-high heat], stirring to dissolve the sugar. Reduce the heat to ^[medium-low] and simmer, stirring occasionally, until the sauce has reduced by about one-third and is slightly syrupy, about 10–12 minutes. Remove from heat and let cool — it will thicken further as it cools. Reserve half the sauce for basting and half for serving.
3
Pat the chicken thighs pieces dry with paper towels. Toss with the neutral oil and kosher salt in a bowl. Thread 4–5 pieces of chicken thighs snugly onto each skewer, folding any thin flaps of skin under so the meat is compact and even. Aim for about 8–10 skewers total.
4
GRILL METHOD: Preheat a gas or charcoal grill to ^[medium-high heat]. Clean and oil the grates. Place skewers on the grill and cook undisturbed for 3–4 minutes until the underside has grill marks. Flip and cook another 3 minutes. BROILER METHOD: Set your oven to broil (^[high]) and position a rack about 6 inches from the element. Place skewers on a wire rack set over a foil-lined baking sheet. Broil for 5–6 minutes per side until lightly charred.
5
Once the chicken thighs is mostly cooked through (internal temp around %[155°F]), begin basting. Brush the skewers generously with the tare sauce, flip, and baste the other side. Cook for 1–2 minutes per side. Repeat this baste-flip-baste cycle 2–3 more times until the chicken thighs is deeply lacquered, caramelized, and registers %[165°F] internally. The sugars in the sauce will create a gorgeous, slightly charred glaze — watch closely to avoid burning.
6
Transfer the finished skewers to a serving platter. Garnish with sliced green onions and toasted sesame seeds. Serve the reserved tare sauce in a small bowl alongside for dipping. Sprinkle with shichimi togarashi if desired for a light kick.