Japanese Chicken Yakitori Skewers (Print Version)

Tender chicken and spring onions on skewers, brushed with savory-sweet yakitori sauce and grilled until glossy.

# 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

# How to Make It:

01 - Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 8-10 minutes until slightly thickened. Remove from heat and discard the garlic and ginger pieces.
02 - Thread chicken cubes and spring onion pieces alternately onto the pre-soaked bamboo skewers, ensuring even distribution for uniform cooking.
03 - Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking and ensure proper sear marks.
04 - Grill skewers for 3 minutes on each side, brushing with the prepared 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 - Serve immediately while hot, drizzling with additional yakitori sauce if desired. Best enjoyed fresh off the grill.

# Expert Advice:

01 -
  • The homemade tare sauce creates an impossibly glossy finish that restaurant-quality results every time
  • Thighs stay impossibly juicy while developing those coveted charred edges everyone fights over
  • Perfect for feeding a crowd with minimal effort since everything cooks on skewers
02 -
  • The sauce thickens quickly as it cools, so keep it warm during grilling for easy brushing
  • Dont be afraid of some charring those crispy bits are where all the flavor lives
  • Let the skewers rest for just 2 minutes before serving so the juices redistribute
03 -
  • Cut chicken into uniformly sized pieces so everything finishes cooking at the same time
  • Brush the sauce during the last few minutes of grilling to prevent burning

Go Back