Japanese Chicken Yakitori Skewers (Printable)
Tender chicken thigh skewers basted with authentic Japanese tare sauce, grilled until glossy and caramelized.
# What You Need:
→ Chicken & 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
# Steps:
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.
02 - Thread chicken and spring onion pieces alternately onto 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 with yakitori sauce after each turn. Continue grilling, turning and basting frequently, for another 6–8 minutes until cooked through and glossy with caramelized sauce.
05 - Serve immediately, drizzled with extra yakitori sauce if desired. Best enjoyed hot off the grill.
# Expert Hints:
01 -
- The sauce develops this incredible depth that honestly makes everything else on the plate feel like an afterthought
- It's one of those rare dishes that looks fancy but comes together in under 40 minutes
02 -
- That sauce thickens fast once it's off the heat, so don't panic if it looks thin while simmering
- Keep a spray bottle of water handy for flare-ups, the sugar in the sauce loves to catch fire
03 -
- Room temperature chicken grills more evenly, so take it out 20 minutes before cooking
- Let the skewers rest for 2 minutes after grilling, just like a steak, so the juices redistribute