While this recipe is for 2-4 people, it was originally served at a large campout for 40 people, proving just how easy it is to scale up or down. Cooked over the Kojin, Snow Peak’s kamado-style grill, it delivers deep, smoky flavor with minimal effort. Best served with rice and miso soup, the entire meal is warm, hearty, and easy to prepare even at camp.
Gear:
- Kojin Grill
- 4U IGT Frame
- 830mm Standing Height Legs
- Stainless Steel Kitchen
- Gigapower Li Stove
- Stainless Steel Half Unit Box
- TTA Windscreen
Ingredients:
- 2 lbs boneless chicken thighs, cut into bite-sized pieces
- 1 bunch scallions, cut into 1-inch pieces
- 12-15 bamboo skewers, soaked in water for at least 30 minutes
- Salt and black pepper to taste
Yakitori Sauce:
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tbsp brown sugar
- 1 garlic clove, minced
- 1-inch piece ginger, grated
- Scallions
Instructions:
- Prepare the Sauce: In a small saucepan, combine all sauce ingredients. Bring to a simmer over medium heat and reduce slightly until thickened, about 10 minutes. Set aside.
- Skewer the Chicken: Thread chicken and scallion pieces onto the soaked skewers, alternating between the two. Lightly season with salt and black pepper.
- Prepare the Kojin Grill: Heat the Kojin grill to medium-high. Arrange skewers over direct heat and cook, turning frequently, for about 10-12 minutes.
- Baste and Finish: During the last few minutes of cooking, brush the skewers generously with the yakitori sauce, allowing it to caramelize slightly over the heat.
- Serve: Remove skewers from the grill and serve immediately with steamed rice and miso soup.
Easy to make, easy to scale, and full of rich, smoky flavor—perfect for solo grilling or feeding a whole camp.
