Japanese Chicken Yakitori Skewers (Printable Version)

Tender chicken skewers basted with authentic yakitori glaze, 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, 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

# Method:

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 pieces.
02 - Thread chicken and spring onion pieces alternately onto pre-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 and basting for 6-8 minutes total until chicken is cooked through and develops a glossy, caramelized exterior.
05 - Serve immediately while hot, drizzling with reserved yakitori sauce if desired.

# Chef's Tips:

01 -
  • The sauce creates this addictive sticky glaze that will make you want to lick your fingers
  • Chicken thighs stay impossibly juicy even after hitting high heat on the grill
  • Everything comes together in about 35 minutes but tastes like you spent hours planning it
02 -
  • The sauce will burn if you apply it too early, wait until the chicken has developed some color first
  • Thighs need to reach 165°F internally but will stay moist much longer than white meat would
  • Leftover sauce keeps for weeks in the refrigerator and works on practically everything
03 -
  • Pat the chicken dry before threading for better searing
  • Double skewer pieces if they are spinning around too much
  • Make extra sauce, you will want to put it on everything

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