Japanese Chicken Yakitori Skewers (Printable Version)
Tender grilled chicken skewers glazed with savory-sweet tare sauce, a classic Japanese izakaya favorite.
# What You Need:
→ Chicken & Vegetables
01 - 1.1 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
02 - 2 spring onions (scallions), cut into 1-inch pieces
03 - 12 bamboo skewers, soaked in water for 30 minutes
→ Yakitori Sauce (Tare)
04 - 1/3 cup soy sauce
05 - 1/4 cup mirin
06 - 1/4 cup sake
07 - 2 tbsp sugar
08 - 1 garlic clove, crushed
09 - 1 small piece (2 cm) fresh ginger, sliced
# How-To:
01 - Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 8–10 minutes until the sauce slightly thickens. Remove from heat and discard the garlic and ginger pieces.
02 - Thread chicken and spring onion pieces alternately onto the pre-soaked bamboo skewers, ensuring even distribution for consistent cooking.
03 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Grill skewers for 3 minutes on each side, brushing generously with yakitori sauce after each turn. Continue grilling, turning and basting frequently for 6–8 minutes total until chicken is cooked through and develops a glossy, caramelized coating.
05 - Serve immediately while hot, drizzling with any remaining yakitori sauce if desired.
# Expert Tips:
01 -
- The homemade tare sauce creates that restaurant-quality glossy finish that bottled sauces just cant match
- Chicken thighs stay incredibly juicy while the skin crisps up beautifully over high heat
02 -
- Grilling over charcoal creates an authentic smoky flavor that gas grills cant quite replicate
- Letting the sauce reduce properly makes it thick enough to coat the skewers instead of dripping off
03 -
- Room temperature chicken cooks more evenly and prevents the outside from burning before the inside is done
- Keep a small bowl of water nearby to dampen your brush if the sauce starts getting too thick