烤鸡肉串（日本烤鸡肉串）
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.
