JapaneseMedium · Hot
Salted Chicken Thigh Skewer with Scallion and Sesame Oil
Tender free-range chicken thigh threaded on bamboo skewers, seasoned with pure salt and kissed by binchōtan coals, finished with a whisper of sesame oil and bright scallion.
Prep
15 min
Cook
15 min
Total
30 min
Method
1
Cut the chicken thigh into 2–3 cm pieces. Each piece should be uniform for even cooking.
2
Trim the root ends from the scallions. Cut on the diagonal into 1 cm pieces, holding the knife at a slight angle to expose the layers.
3
Thread 5–6 pieces of chicken onto each bamboo skewer, spacing them slightly apart to allow heat to circulate. You should have 8 skewers total.
4
Place the skewers on a tray in a single layer and let them come to room temperature, about 10 minutes.
5
Prepare your binchōtan or highest-heat charcoal until the coals are fully ignited and glowing white with no black spots remaining, about 20–25 minutes.
6
Set your iron wire yakitori grill directly over the coals. Let the grill bars heat until they begin to shimmer, 2–3 minutes.
7
8
9
Drizzle sesame oil in a thin stream across the surface of each skewer. The oil will bloom on contact with the warm meat.
10
Scatter the sliced scallion pieces over the skewers, then finish with a light shower of sesame seed.
11
Serve immediately on a plain ceramic plate. The char should be clean, the salt honest, the sesame a whisper.
12
Use a clean probe thermometer to verify the internal temperature of the thickest chicken piece. Insert through the side to the center and confirm it reads 165°F (74°C) before serving. Visual cues alone (char marks, opaque flesh) are unreliable indicators of doneness.
D
Nutri-Score
Needs balance
A–E · lower is better · score 12
Calories
360
per serving
High in salt · 1310mgHigh in protein · 40gLow sugar · 1g
Protein
40g
Carbs
2g
Fat
21g
Sat. fat
4g
Fiber
1g
Sugar
1g
Sodium
1310mg
Gluten FreeKeto FriendlyLow CarbPaleoDiabetesHeart HealthyLow InflammationHigh ProteinMuscle RecoveryWeight Loss
Nutri-Score is a general nutritional-balance guide, not medical or dietary advice.
C
Environmental impact
Moderate impact
A–E · lower is better · includes estimates
kg CO2e
1.5
per serving
CCarbonAEU all-round· carbon sets the grade
Water
0.4m³
Land
53Pt
Runoff
0.2g P
Chicken Thigh drives 99% of this recipe’s estimated footprint.
Carbon from Poore & Nemecek 2018; water, land & runoff from Agribalyse — modelled averages for comparing recipes, not a measurement of your groceries.
Flavor Profile
6
Umami
3
Sweet
5
Salty
1
Sour
2
Bitter
0
Spicy
Textures
CrispyTender
Aromas
HerbalSmoky
Kitchen Equipment
Primary Tool
Yakitori GrillSafety & Storage
Cooking Temperature
Chicken must reach 165°F internal temperature. High binchōtan heat (3-4 min per side) provides surface char but does not guarantee doneness. Use a probe thermometer to verify center of thickest piece.
Cross Contamination
Raw poultry juices contact bamboo skewers, grill bars, and preparation surfaces. Designate separate cutting boards and utensils for raw chicken. Sanitize all contact surfaces with hot soapy water or sanitizer.
Handling
Let chicken pieces reach room temperature only 10 minutes maximum before cooking. Prolonged temp equilibration in the danger zone (40-140°F) allows bacterial growth.
Equipment Safety
Binchōtan coals reach extreme temperatures (1800-2000°F radiant heat). Allow 20-25 minutes for proper ignition until coals glow white. Position grill in well-ventilated outdoor area to prevent carbon monoxide accumulation.
Allergen Warning
This dish contains sesame. Sesame is a major allergen that can cause severe reactions. Warn guests before serving. Clean all serving ware to remove sesame residue if serving to allergic individuals.
Storage
Cooked skewers are best served immediately. If holding for service, keep above 140°F on warming rack or refrigerate within 2 hours and reheat to 165°F before service.
High Risk Population
Elderly, immunocompromised, pregnant individuals, and young children should only consume poultry cooked to verified internal temperature. Undercooked chicken poses higher risk to these populations.
Sodium Awareness
This dish contains approximately 1150mg sodium per serving. Individuals with hypertension, heart disease, or on sodium-restricted diets (typically limited to 1500mg/day) should account for this sodium content. Consider offering lower-sodium seasoning alternatives on the side.
Pro Tips
Technique
Never rush the coals. Binchōtan is ready only when every ember glows white with no dark memory remaining—then the heat becomes pure radiance, not destruction.
Substitution
If Welsh onion is unavailable, use more scallion cut the same way. The diagonal cut matters more than the variety—it opens the layers to receive heat and salt.
From the chef
Salt is not a seasoning here—it is a truth-teller. When free-range chicken thigh meets white-hot binchōtan heat, pure salt simply whispers what the bird already knew: that good meat needs nothing more than clean radiant fire and honest seasoning. The scallion and sesame arrive only at the end, after the char is set and the skewers have rested, like a soft exhale after silence. Simple, direct, unadorned—this is the whole of it.
TagsYakitoriCharcoal GrilledChickenQuick CookSkewerSalt SeasonedBinchotan
AllergensSesame
Source: generated · June 13, 2026