Plump and Juicy! Chicken Thigh Yakitori

Name: Plump and Juicy! Chicken Thigh Yakitori
Yield: 4 servings
Cuisine: American
Ingredients: 2 Chicken thighs; 2 The white part of a Japanese leek; 1/2 tsp Salt (for the Japanese leek); 1 Vegetable oil (for cooking); 1 tbsp Sake; 1 tsp Sugar; 1 tsp Salt; 1 cm Grated garlic

cookpad.japan @cookpad_jp

I usually make salted yakitori by skewering chicken pieces and cooking them on a grill.
I figured that you could cook them easily on a frying pan without the skewers and gave it a try.
I picked up some tricks from another user's yakitori recipe.

Seasoning the chicken makes it more likely to burn, so keep a close eye on it while cooking and adjust the heat as necessary. Recipe by Hokkori-no

cookpad.japan @cookpad_jp

Seasoning the chicken makes it more likely to burn, so keep a close eye on it while cooking and adjust the heat as necessary. Recipe by Hokkori-no

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Ingredients

4 servings

2Chicken thighs
2The white part of a Japanese leek
1/2 tspSalt (for the Japanese leek)
1Vegetable oil (for cooking)
Chicken thigh seasonings
1 tbspSake
1 tspSugar
1 tspSalt
1cm Grated garlic

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Steps

1

Cut the chicken into whatever sized pieces you like and put them into a bowl. Add the seasonings, rub in, and leave to marinate for a while.
2

Cut the Japanese leeks into whatever sizes you like and place in a separate bowl. Sprinkle on the salt, mix, and leave it sit for a while.
3

Heat a frying pan and add the vegetable oil. Add the chicken from Step 1 and the leeks from Step 2. Cover with a lid and cook.
4

When the chicken browns, turn over both the chicken and the leeks, cover with the lid again and cook.