Binchōtan Grilled Chicken Thigh & Butternut Squash Skewer

Light the binchōtan in your brazier. Let the coals burn until they glow uniformly white with no dark core—this takes 20–25 minutes. Spread them in an even layer under the iron wire grill and let the radiant heat stabilize for 5 minutes more before cooking.

While the coals settle, cut the chicken thigh into 4 cm chunks. Peel the butternut squash and cut into 3 cm cubes. Core the bell pepper and cut into 3 cm pieces. Keep all pieces uniform in size so they grill evenly.

Mince the garlic finely. In a large bowl, whisk together the olive oil, soy sauce, garlic, salt, and black pepper. Add the chicken and vegetables and toss gently until everything is lightly coated. Let sit for 10 minutes—no longer.

Thread bamboo skewers alternating chicken, squash, and bell pepper—three pieces of each per skewer, ending on chicken. Press pieces snugly but do not crush them.

Place the skewers on the iron wire grill over the white-hot binchōtan. Grill for 10–12 minutes total, turning every 2–3 minutes, until the chicken is golden with a faint char at the edges and reaches 74°C internally at its thickest point. The squash should be tender with caramelized, charred corners.

Transfer the skewers to a clean plate. Rest for 2 minutes—this allows the juices to settle. Serve with a small dish of coarse salt alongside, if desired.