Freezer Friendly Yakitori Chicken Skewers

Ingredients

• 2 1/2 pounds boneless skinless chicken thighs, cut into 1-inch pieces
• 8 scallions, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/3 cup mirin
• 1/4 cup sake
• 3 tablespoons granulated sugar
• 2 cloves garlic, grated
• 1 teaspoon fresh ginger, grated
• 1 tablespoon neutral oil, for grilling
• 1 teaspoon toasted sesame seeds, for garnish

Method

1. 1

   In a small saucepan, combine the soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer over medium heat and cook, stirring occasionally, until slightly thickened and reduced by about a third.

   8:00 · Simmer glaze
2. 2

   Remove the glaze from heat and let cool to room temperature; it will continue to thicken slightly as it cools.

3. 3

   Thread the chicken pieces onto skewers, alternating with pieces of scallion, until all skewers are assembled.

4. 4

   Brush each skewer generously with the cooled glaze on all sides.

5. 5

   To freeze, arrange glazed skewers in a single layer on a parchment-lined tray and freeze until firm, about 2 hours, then transfer to a freezer bag or wrap tightly in freezer paper, separating layers with parchment. Freeze up to 3 months.

6. 6

   To cook fresh, heat a grill or broiler to medium-high and brush the grates or a broiler pan lightly with oil.

7. 7

   Grill or broil the skewers, turning occasionally and brushing with more glaze, until the chicken is charred at the edges and cooked through to 165°F internally.

   10:00 · Grill skewers
8. 8

   To cook from frozen, grill or broil over medium-low heat, turning frequently and brushing with fresh glaze, until fully thawed, charred, and cooked through, about 18 to 20 minutes.

   18:00 · Grill from frozen
9. 9

   Transfer skewers to a platter, sprinkle with toasted sesame seeds, and serve warm.