SilkpieRecipe
Salt-Grilled Chicken Thigh Yakitori
Texture
Garnish
On the plate

Fire & Grill · Japanese

Salt-Grilled Chicken Thigh Yakitori

4.6 (389 cooks rated this)

Nothing more than chicken thigh, sea salt and a patient charcoal fire, this is yakitori at its purest. The fat renders into the coals and sends up fragrant smoke, leaving the edges crackly and the meat tender and deeply savory.

20 min Prep
12 min Cook
32 min Total
4 Servings
Easy Difficulty
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Test kitchen note: Keep the skewers close together and leave the ends of the bamboo off the heat, or rest them on a strip of foil to stop them burning.

Method 6 steps

  1. Soak bamboo skewers in water for 30 minutes.

  2. Toss the chicken with the sake and let it sit for 10 minutes, then pat dry. Thread 4 or 5 pieces onto each skewer, folding the skin so it stays on the outside.

  3. Brush the tofu blocks with oil and thread them onto a couple of separate skewers.

  4. Season all the skewers evenly with salt and a pinch of white pepper.

  5. Grill over hot charcoal for 10 to 12 minutes, turning every 2 minutes, until the chicken skin is blistered and golden and the meat is cooked through. The tofu needs about 6 minutes.

  6. Serve right away with lemon wedges.

That is the whole pie. Enjoy every slice.

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