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Negima (Grilled Chicken Skewers With Green Onion)

By Hiroko Shimbo
Cubed chicken breasts and thighs on skewers alternating with scallions on a serving platter surrounded by dishes of...
Photo by Joseph De Leo, Food Styling by Judy Haubert

Negima is one of the most popular yakitori dishes: pieces of chicken thigh or breast are placed alternately on a skewer with sections of long green onion or scallion. The meat and scallion are simply salted or are dipped in a basting sauce—tare—during the grilling. This tare, made with chicken wings, is particularly thick and flavorful, with a slight smoky flavor and nice glossy richness.

If you’re using only salt to flavor the chicken, apply it before cooking, not during cooking or afterward. Chicken cooked with its skin is juicier and tastier, but you can remove the skin if you prefer.

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