Japanese Chicken Yakitori (Printable)
Tender grilled chicken skewers glazed with soy-mirin tare, threaded with scallions; juicy, smoky, sweet-savory.
# What You'll Need:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
→ Tare Sauce (Marinade & Glaze)
02 - ⅓ cup soy sauce
03 - ¼ cup mirin
04 - 2 tbsp sake
05 - 2 tbsp sugar
06 - 1 clove garlic, minced
07 - 1 small piece (¾ inch) fresh ginger, grated
→ Vegetables
08 - 4-5 scallions, cut into 1-inch pieces
→ Extras
09 - Vegetable oil, for brushing
10 - Bamboo skewers, soaked in water for 30 minutes
# Directions:
01 - Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5-7 minutes until the sauce slightly thickens. Remove from heat and let cool completely.
02 - Thread chicken and scallion pieces alternately onto the soaked bamboo skewers, distributing evenly.
03 - Brush a grill or griddle pan with vegetable oil and preheat over medium-high heat.
04 - Arrange the skewers on the hot grill. Cook for 3-4 minutes per side, brushing generously with the tare sauce as they cook, until the chicken is cooked through and achieves a glossy, caramelized glaze.
05 - Transfer the yakitori to a serving platter and serve hot with extra tare sauce on the side.
# Expert Tips:
01 -
- The tare sauce reduces into a glossy glaze that tastes like you spent hours, even though the whole thing comes together in thirty minutes flat.
- Chicken thighs stay incredibly juicy on the grill, and the contrast between charred edges and that sweet soy lacquer is genuinely addictive.
02 -
- Do not rush the tare sauce reduction because a thin sauce will slide right off the skewers instead of clinging and glazing.
- Soaking bamboo skewers is not optional since dry ones can catch fire faster than you expect, especially over open flame.
03 -
- If you are using chicken breast instead of thighs, reduce the cooking time by about a minute per side to keep the meat from drying out.
- Double the tare sauce recipe and keep the extra in the fridge for up to a week because it is incredible brushed on grilled vegetables or salmon.