Shio chicken yakitori

Method

1. 01

   Soak the bamboo skewers

   Soak eight 5-inch bamboo skewers in 500 ml cold water for 30 minutes. Drain them just before assembly; soaked wood is less likely to scorch under the broiler.

   

2. 02

   Trim and cut chicken thigh

   Trim only excess yellow fat from 600 g boneless, skin-on chicken thigh and cut it into even 3 cm pieces. Work on a dedicated raw-chicken board and sanitize the board and knife before handling the grill rack.

   

3. 03

   Season with shio

   Toss the chicken with 6 g fine sea salt and rest it uncovered in the refrigerator at 4°C or colder for 10 minutes. Keep the seasoned raw chicken covered from other ready-to-eat foods.

   

4. 04

   Thread eight skewers

   Thread the 3 cm chicken pieces tightly onto the eight soaked skewers, leaving the handles clear and avoiding exposed sharp tips. Use a clean tray for the assembled raw skewers and discard any juices left on the raw tray.

   

5. 05

   Oil the grill rack

   Preheat a broiler or covered grill to medium-high. Line a tray with foil, set a clean wire rack above it, and brush the rack with 15 ml neutral oil. Place the raw skewers in a single layer with space between them.

   

6. 06

   Grill the first side

   Grill the skewers for 5–6 minutes until the underside is browned and the chicken releases from the rack. Turn each skewer with clean tongs and grill another 4 minutes; keep the heat steady rather than charring the outside.

   

7. 07

   Finish to 74°C

   Lower the heat slightly and continue grilling 3–4 minutes, turning once more if needed. Insert a clean thermometer into the thickest chicken piece without touching the skewer; every centre must reach at least 74°C.

   

8. 08

   Rest and serve shio

   Rest the cooked skewers on a clean plate for 2 minutes, then serve immediately as shio yakitori. Use no tare, scallions, sesame, or other garnish so the finished appearance remains the lightly salted chicken skewers shown in the photograph.