Japanese Chicken Yakitori Skewers (Printable View)
Tender chicken and spring onion skewers glazed with homemade sweet-savory tare sauce, grilled until glossy and caramelized.
# What You 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
# How-To Steps:
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 discard garlic and ginger slices.
02 - Thread chicken cubes and spring onion pieces alternately onto the pre-soaked bamboo skewers, leaving space at both ends for easy handling.
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 with yakitori sauce after each turn. Continue grilling, turning and basting frequently, for another 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 if desired. Serve immediately while hot.
# Expert Advice:
01 -
- The tare sauce creates this incredible sticky glaze that you'll want to put on everything
- Chicken thighs stay impossibly juicy even over high heat
- These skewers disappear faster than you can grill them
02 -
- Don't walk away while the sauce simmers because it can burn quickly once it thickens
- The sauce will keep getting thicker as it cools, so don't over reduce it
03 -
- Cut all your chicken into uniform pieces so they finish cooking at the same time
- Double the tare sauce and keep some in the fridge for weeknight stir fries