Japanese Chicken Yakitori Skewers (Print Version)

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

# What You Need:

→ Chicken and Skewers

01 - 1.1 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
02 - 2 spring onions, 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 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.
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, drizzling with extra sauce if desired. Best enjoyed hot from the grill.

# Expert Tips:

01 -
  • The homemade tare sauce develops this incredible depth that store-bought versions just can't match, and you'll find yourself wanting to put it on everything
  • Thigh meat stays impossibly juicy while getting those gorgeous charred edges that make each bite perfect
02 -
  • The sauce will seem thin when you first make it, but it thickens beautifully on the hot grill as it caramelizes
  • Keep turning the skewers frequently once you start basting—the sugar in the sauce can burn quickly if left unattended
03 -
  • Double the tare sauce and keep it in the refrigerator—it lasts for weeks and makes incredible weeknight stir-fries
  • If your skewers are sliding around, make two flat sides on each chicken cube by pressing down gently before threading

Go Back