Robatayaki Chicken Thighs and Scallions
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
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover robatayaki in an airtight container in the refrigerator.
Reheat gently in a microwave or a pan over medium heat until warmed through.
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