Japanese Chicken Yakitori Skewers (Printable)
Savory glazed chicken skewers with homemade tare sauce, grilled until glossy and tender.
# Ingredient List:
→ Chicken and 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
# Directions:
01 - Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a boil over medium heat, then simmer for 8–10 minutes until slightly thickened. Remove from heat and discard garlic and ginger.
02 - Thread chicken and spring onion pieces alternately onto soaked bamboo skewers, ensuring even distribution.
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 with yakitori sauce after each turn. Continue grilling, turning and basting, for another 6–8 minutes until chicken is cooked through and develops a glossy coating.
05 - Serve immediately, drizzled with extra sauce if desired. Best enjoyed hot off the grill.
# Expert Tips:
01 -
- The tare sauce creates this incredible glossy finish that makes everything look restaurant worthy
- Chicken thighs stay impossibly juicy even with all that grilling and flipping
- Once you master the sauce, you will want to put it on literally everything
02 -
- The sauce needs to cool slightly before brushing or it will slide right off the chicken
- Do not walk away from the grill, that sugar in the sauce goes from perfect to burnt in seconds
- Cut your chicken slightly larger than you think you need, it shrinks as it cooks
03 -
- Save any leftover sauce and use it as a glaze for grilled vegetables the next day
- If you are using charcoal, toss some soaked wood chips on the coals for that authentic smoky flavor