Chicken (or Turkey) Yakitori with Basting Sauce

Chicken (or Turkey) Yakitori with Basting Sauce
I intentionally picked a meal that I’ve been intending to make forever. (OK OK JENNY WE GET IT!) I first spied this in Bon Appetit‘s Grilling Book about three years ago and it has been on the short list ever since. (The book is a summer must-have btw; Here’s a highlight reel if you need convincing.) Note: Nothing wrong with throwing a few hot dogs on the Weber too, should you have any young yakitori skeptics in your house. This recipe has been adapted.

2 lb ground chicken, preferably dark meat, divided (we used a mix of ground turkey thighs and breasts)
1 cup minced scallions (about 6)
2 tablespoons red miso
2 tablespoons sesame oil
vegetable oil, for brushing
Tare (soy basting sauce, recipe follows)

Heat a small nonstick skillet over medium heat. Cook 2/3 pound (1 1/2 cups) ground chicken, stirring frequently, until it is opaque and just cooked through, about 2 minutes. Transfer to a plate. Combine cooked chicken, remaining 1 1/3 pound chicken, scallions, miso, and 2 tablespoons oil in al are bowl. Knead until a homogenized, sticky mixture forms, about 5 minutes. Clean hands; lightly coat with oil to prevent meat mixture from sticking. Divide mixture into 16 equal portions. Roll each into a ball, then form each ball into a 4-inch-long cylinder. Insert skewers (BA suggests two 6-inch flat wooden skewers per cylinder, which I’m sure made them easier to handle, but as you can see, we used regular old metal ones and it was fine). Press meat gently to flatten slightly. Repeat with remaining skewers and meat.

Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Brush grill grates lightly with vegetable oil. Place yakitori on grill in batches, turning every minute for 4 minutes. Brush with Tare and continue cooking, turning once for 2 minutes. Brush again with Tare and grill, turning once, until cooked through, about 2 minutes longer. Serve immediately.

Tare basting sauce:

1/2 cup chicken broth
1/4 cup mirin
1/4 cup reduced-sodium soy sauce
2 tablespoons sake
3/4 teaspoon light brown sugar
1/4 teaspoon freshly ground black pepper
1 garlic clove, crushed
1 scallion, chopped
1 1-inch piece ginger, peeled, sliced

Place a fine-mesh sieve over a small bowl. Bring all ingredients to a boil in a small heavy saucepan, stirring until sugar dissolves. Reduce heat to medium-low and simmer until reduced to a generous 1/2 cup, about 20 minutes. Strain Sauce, discarding solids in sieve. Let cool. DO AHEAD: Can be made 2 weeks ahead. Cover and chill.