Chicken thighs 700g
Negi 3
Salt to taste.
Pepper as needed.
Sauce for Yakitori: soy sauce, Mirin (or sake or white wine)


1. Prepare and light the embers.

2. Remove the skin of the chicken, cut the thighs into pieces of about 30 grams.

3. Cut the Negi into 4cm sections.

4. Using a skewer, skewer the meat alternating with the negi, sprinkle with salt and pepper to taste and place the skewers on the grill.

5. For homogeneous cooking it is recommended to place the larger morsels inside the skewer, the smaller ones on the outside.

6. Cook for about 10 minutes.

7. Also avoid too direct heat, better to opt for a slower cooking.

8. Season with Yakitori Sauce.