Main CourseDinner

Robatayaki Chicken Thighs and Scallions

Name: Robatayaki Chicken Thighs and Scallions
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 600 g chicken thigh boneless, skin-on, cut into 3cm pieces; 120 g scallion cut into 3cm pieces; 60 ml soy sauce; 60 ml mirin; 30 ml sake; 15 g sugar; 5 g ginger grated; 4 g garlic minced; 5 ml sesame oil; 1 tsp shichimi togarashi (optional); 1 tsp toasted sesame seed (optional)

This robatayaki recipe features succulent chicken thighs and sweet scallions grilled over high heat until perfectly charred and tender. A simple tare sauce glazes the skewers, offering a balance of savory, sweet, and umami flavors. It's a delightful way to enjoy Japanese grilled cuisine at home.

An original recipe by Forkin

Total time: 35 min
Serves: 4
Difficulty: Medium
Per serving: 414 kcal

Allergen information: may contain gluten, sesame, soy, and sulphites. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

600 gchicken thigh, boneless, skin-on, cut into 3cm pieces
120 gscallion, cut into 3cm pieces
5 mlsesame oil

tare sauce

60 mlsoy sauce
60 mlmirin
30 mlsake
15 gsugar
5 gginger, grated
4 ggarlic, minced

garnish

1 tspshichimi togarashi(optional)
1 tsptoasted sesame seed(optional)

Equipment

wooden skewer · brush · grill · tongs · small saucepan

The method

Step by step

1
If using wooden skewers, soak them in water for at least 20 minutes to prevent burning.
2
Prepare the tare sauce by combining the soy sauce, mirin, sake, sugar, grated ginger, and minced garlic in a small saucepan.
About 2 min
3
Bring the tare sauce to a simmer over medium heat, stirring until the sugar dissolves. Continue to simmer gently for about 5-7 minutes until the sauce slightly thickens, then remove from heat and set aside.
About 7 min
Cook’s note: Do not boil rapidly, as this can reduce the sauce too quickly and make it too salty.
4
Thread the chicken thigh pieces and scallion pieces alternately onto the soaked skewers, ensuring not to pack them too tightly.
About 8 min
Cook’s note: Aim for 3-4 pieces of chicken and 2-3 pieces of scallion per skewer.
5
Preheat your grill to medium-high heat. Lightly brush the grill grates with sesame oil to prevent sticking.
About 5 min
Cook’s note: A charcoal grill will impart the best flavor, but a gas grill or even a grill pan can be used.
6
Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is lightly browned and cooked through.
About 12 min
7
During the last few minutes of grilling, generously brush the skewers with the prepared tare sauce, turning frequently to create a glaze. Continue grilling until the sauce is caramelized and the chicken is fully cooked.
About 3 min
Cook’s note: Watch carefully to prevent burning, as the sugar in the sauce can caramelize quickly.
8
Remove the robatayaki skewers from the grill and let them rest for a minute.
9
Serve immediately, garnished with shichimi togarashi and toasted sesame seeds if desired.

Per serving

Nutrition

70%Score

Calories: 413.9kcal
Protein: 40.9g
Carbs: 14.8g
Fat: 18.4g
Fibre: 1.3g
Sugar: 10.4g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover robatayaki in an airtight container in the refrigerator.

Reheating

Reheat gently in a microwave or a pan over medium heat until warmed through.