Sticky grilled chicken skewers with spring onion

Yakitori is the Japanese word for grilled chicken on a skewer, and it has a long history in small street stalls and izakaya bars, where cooks grilled every part of the bird over charcoal. Thigh meat was often the favourite there, and for good reason. Thigh has more fat running through it than breast, so it stays juicy over a hot grill even when the edges catch a little. That is why this recipe uses boneless, skinless thighs rather than breast. The meat forgives a minute too long on the heat, which is handy when you are turning skewers and brushing sauce at the same time.

The marinade is simple. Soy sauce carries the savoury depth, rice wine adds a gentle sweetness and a little perfume, and a small spoon of honey helps everything caramelise at the edges. Warming the marinade gently before it cools is a small step that makes a difference. It lets the sweetener dissolve properly, so you do not end up with grainy spots on the chicken. Let it cool completely before the meat goes in, or the raw chicken will start to cook at the surface and the marinade will not soak in evenly.

A tip from my own kitchen: soak the wooden skewers for the full 15 minutes, and then give them a quick pat dry before threading. Wet chicken can slide, and damp wood on a hot grill is less likely to scorch. If the chicken pieces are small, thread them fairly close together so they cook in the same time. Keep an eye on the second side, because the sugars in the marinade colour fast once the brushing starts.

Leftovers are worth planning for. Cooled skewers keep in the fridge for up to a day or two in a sealed container. Pull the meat off the sticks and chop it roughly, then toss it into a bowl of cold rice with some cucumber and a few strands of nori, or into a wrap with shredded cabbage. It also works in a quick noodle soup, added right at the end so it only warms through.

For serving, I like something cool and crunchy alongside the warm chicken. A bowl of Quick Poppy Seed Coleslaw is an easy match, and the sharp dressing cuts through the glaze nicely. A lighter option is a Herby Bulgur Salad with Lemon, which brings fresh parsley and mint to the plate. If you want something with more bite and texture, Crunchy Herb and Peanut Noodle Salad works well and makes the meal feel like a proper spread.