Japanese Chicken Yakitori Skewers (Printable Version)
Succulent chicken skewers with sweet-savory tare glaze, grilled to golden perfection.
# What You'll Need:
→ 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 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 another 6-8 minutes 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 Hints:
01 -
- The homemade tare sauce creates this incredible umami-rich glaze that coats every bite
- Chicken thighs stay impossibly juicy while the skin gets crispy and caramelized
- These skewers disappear faster than I can grill them every single time
02 -
- That tare sauce contains sugar, which means it burns easily. Don't walk away once you start brushing it on.
- Chicken thighs can handle slightly more heat than breast meat, so don't be afraid of a good char. That's where the flavor lives.
- Let the skewers rest for just a minute after grilling so the juices redistribute. Cutting in immediately will let all that moisture escape.
03 -
- If your chicken cubes are different sizes, sort them by size and put similar-sized pieces on the same skewer for even cooking
- Keep a spray bottle of water handy to tame any flare-ups from dripping sauce