Japanese chicken tails, crispy on the outside and intensely juicy inside, delicately caramelized over open heat with a glossy, umami-rich tare sauce.
Ingredients
- 600 g fresh whole chicken tails (bonjiri)
- 150 ml yakitori tare sauce
- 1 tsp fine sea salt
- 1 tsp Japanese shichimi togarashi seven-spice blend
- 1/2 tsp ground sansho pepper
Method
- Soak bamboo skewers in cold water for 30 minutes to prevent them from scorching or burning over the embers.
- Prep the fresh whole chicken tails: locate the uropygial gland, a small yellowish bulb on the top side of each piece, then trim and remove it carefully to eliminate any off-flavors.
- Run the blade of a paring knife along the dorsal cartilage of each tail to cut out the small central bone, keeping the two meaty lobes attached.
- Thread the fresh whole chicken tails tightly onto the drained bamboo skewers, piercing through the center of each piece to ensure they hold securely over the heat.
- Season the skewers very lightly with fine sea salt to firm up the meat and start building flavor.
- Heat your cast-iron grill pan, griddle, or charcoal grill to medium-high heat, between 425 °F and 465 °F (220 °C to 240 °C).
- Place the skewers directly onto the hot grate without adding oil, then grill for 10 to 12 minutes at 450 °F (230 °C), turning every 2 minutes, until the skin is deep golden brown, crisp, and the internal temperature reaches at least 165 °F (74 °C) on an instant-read thermometer.
- Once the meat is well seared and crispy on all sides, dip each skewer directly into the yakitori tare sauce or brush it on generously.
- Return the skewers to the grill at 450 °F (230 °C) for 1 minute, turning halfway through, until the tare sauce bubbles and caramelizes without scorching.
- Repeat the dipping and glazing process a second time, grilling for 1 more minute at 450 °F (230 °C) to achieve a glossy, syrupy amber glaze.
- Rest the skewers for 2 minutes on a warm rack to allow the meat to relax, then arrange on a platter and dust, if you like, with Japanese shichimi togarashi seven-spice blend or ground sansho pepper.
Nutrition
Per serving
- Energy
- 192.2 kcal
- Protein
- 36.04 g
- Carbohydrate
- 4.69 g
- Fat
- 2.48 g
- Fibre
- 0.54 g
