Mouthwatering Negima Yakitori: Japanese Chicken and Scallion Skewers

Elevate your grilling game with these irresistible Negima Yakitori skewers! This Japanese street food favorite combines juicy chicken thighs and tender scallions for a flavor explosion that will transport your taste buds straight to Tokyo.

Negima Yakitori isn’t just delicious – it’s also incredibly forgiving for home cooks. The natural fat in chicken thighs keeps the meat succulent, even if you’re not a grilling pro. Get ready to impress your friends and family with this easy yet authentic Japanese recipe!

The Art of Yakitori: Simplicity at Its Finest

Yakitori is all about showcasing the pure flavors of chicken. While fancy yakitori joints in Japan might offer dozens of specialized cuts, we’re keeping things simple and delicious with this foolproof negima recipe. You’ll be amazed at how a few quality ingredients can create such incredible results!

Let’s Get Cooking: Step-by-Step Negima Yakitori

Step 1: Whip Up the Teriyaki Glaze

While salt and pepper alone can make tasty yakitori, our homemade teriyaki glaze takes these skewers to the next level. The sweet-savory sauce creates a gorgeous lacquered finish that’s simply irresistible. Pro tip: Add some chicken scraps to the sauce as it reduces for an extra flavor boost!

Step 2: Skewer Like a Pro

Forget complicated butchering – we’re keeping it simple! Cut your chicken thighs into 1-inch chunks, season with salt and white pepper, then thread onto skewers alternating with chunks of scallion. The key? Pack everything tightly to keep the chicken super juicy as it cooks.

Step 3: Master the Grill

Whether you’re using charcoal or gas, the moderate heat is perfect for yakitori. Grill your skewers, turning frequently and seasoning with extra salt and pepper as you go. This layering of seasoning creates deep, complex flavors. Feel free to experiment with other spices like togarashi or even citrusy yuzu salt!

Step 4: Glaze for Glory

Once your chicken is golden brown and cooked through, it’s time for the finishing touch. Brush your skewers generously with the teriyaki glaze, allowing it to caramelize slightly on the grill. This creates that signature yakitori shine and finger-licking flavor.

Step 5: Dive In!

Yakitori waits for no one! Serve these skewers hot off the grill, perhaps with an extra brush of glaze for good measure. Pair with an ice-cold beer for the ultimate Japanese izakaya experience at home.

Make it a Meal: Grilled Veggie Sides

Take your yakitori feast to the next level by grilling up some seasonal vegetables. Try these flavor-packed options:

• Charred shishito peppers with a sprinkle of sea salt
• Thick slices of king oyster mushroom, alternating with bacon for an umami explosion
• Asparagus spears or baby bok choy for a pop of green

The beauty of yakitori is in its simplicity. While you may not achieve the perfection of a Tokyo master on your first try, this recipe will deliver seriously delicious results that will have everyone asking for seconds. Fire up that grill and get ready for yakitori bliss!

Negima Yakitori (Japanese Chicken Skewers With Scallion) Recipe

Ingredients

• 2 pounds (1kg) boneless, skinless chicken thighs, cut into 1-inch dice
• Kosher salt and freshly ground white or black pepper
• 1 bunch scallions, cut into 1-inch pieces
• 1/2 cup (120ml) teriyaki sauce (see notes)

Directions

1. In a large bowl, toss chicken pieces with 2 teaspoons kosher salt and a few grinds of pepper. Thread 2 to 3 pieces of chicken onto a skewer (enough to add up to around 1/2 to 3/4 inch when pressed tightly together), then thread a segment of scallion onto skewer. Continue alternating every few pieces of chicken with scallion until chicken and scallions are used up, using as many skewers as necessary. Make sure all the meat and scallions are tightly packed.
2. Light 2/3 chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to medium-high heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.
3. Place chicken skewers directly over the hot portion of the grill, cover, and cook, turning frequently, until chicken is well browned, scallions are tender, and a piece of chicken looks cooked when removed and cut in half with a knife, about 10 minutes. Season with additional salt and pepper 2 to 3 times during the cooking process.
4. Brush chicken and scallions with teriyaki glaze and cook for 30 seconds. Turn, brush second side with teriyaki, and cook for 30 seconds longer. Remove chicken from grill and allow to rest for 1 to 2 minutes. Brush with additional glaze and serve immediately.

Notes

For the best flavor, make your own teriyaki sauce instead of using store-bought. Enhance the sauce by adding smashed garlic cloves, slices of ginger, and roughly chopped scallions as it reduces.