Japanese Chicken Yakitori Skewers (Printable Version)
Juicy glazed chicken skewers with savory-sweet tare sauce, grilled until glossy and caramelized.
# 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 reduce heat and simmer for 8–10 minutes until slightly thickened. Remove from heat and strain out garlic and ginger pieces.
02 - Thread chicken cubes and spring onion pieces alternately onto pre-soaked bamboo skewers, ensuring even distribution for uniform cooking.
03 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Place skewers on the grill and cook for 3 minutes on each side, brushing generously with yakitori sauce after each turn. Continue grilling, turning and basting frequently, for 6–8 minutes until chicken is cooked through and develops a glossy, caramelized coating.
05 - Transfer skewers to a serving platter and drizzle with remaining yakitori sauce. Serve immediately while hot.
# Expert Advice:
01 -
- The homemade tare sauce creates that restaurant quality glossy finish you usually only find in Japanese izakayas
- Chicken thighs stay impossibly juicy even over high heat while developing gorgeous charred edges
02 -
- Sugar burns quickly in the tare sauce, so keep your heat medium and watch closely while the sauce reduces
- Soaking bamboo skewers prevents them from burning and disintegrating on the grill
03 -
- Chicken breast works but watch it closely as it dries out faster than thighs
- Brush the sauce during the last few minutes of cooking to prevent burning