Red Meat Allergy Friendly Chicken Yakitori Skewers
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Learn more →Ingredients
4 servings
For the tare (glaze)
- ¼ cup tamari
- 3 tbsp honey
- 2 tbsp mirin
- 1 tsp fresh ginger, finely grated
- 2 cloves garlic, minced
- 1 tsp toasted sesame oil
For the skewers
- 1 ½ lb boneless, skinless chicken thighs, cut into 1 ½-inch pieces
- 6 scallions, white and light green parts, cut into 1 ½-inch pieces
- 1 tbsp avocado oil
- ¼ tsp salt
For serving
- 1 tsp sesame seeds (optional)
- 2 scallions, thinly sliced (optional)
Instructions
- 1
If using wooden skewers, soak them in cold water for at least 30 minutes so they don't char on the grill.
- 2
Combine the tamari, honey, mirin, ginger, and garlic in a small saucepan over medium heat. Bring to a gentle simmer and cook, stirring occasionally, until the glaze thickens slightly and coats the back of a spoon, about 5–6 minutes. Remove from heat and stir in the sesame oil. Pour half the tare into a small bowl and set aside for basting; reserve the remaining half in the saucepan for serving.
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