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. 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. 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. 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. 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. 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. 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.