Japanese Chicken Yakitori Skewers (Printable Version)
Tender chicken thigh skewers basted with sweet-savory tare glaze, grilled until glossy and caramelized.
# What You 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
# How-To:
01 - In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. 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 skewers, ensuring even distribution for uniform cooking.
03 - Preheat a grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
04 - Grill the skewers for 3 minutes on each side, brushing with yakitori sauce after turning. Continue grilling, turning and basting, for another 6–8 minutes until cooked through and glossy.
05 - Serve immediately, drizzled with extra sauce if desired. Best enjoyed hot off the grill.
# Expert Hints:
01 -
- The homemade tare sauce puts store bought versions to absolute shame
- Chicken thighs stay impossibly juicy even over high heat
- These disappear faster than I can grill them at every party
02 -
- The sauce thickens fast once it cools slightly, so do not overcook it or it will turn into candy
- Keep turning the skewers frequently or the sugar in the glaze will burn before the chicken is done
03 -
- Cut your chicken while it is slightly frozen for cleaner, more uniform pieces
- Room temperature chicken grills more evenly than cold straight from the fridge