Japanese Chicken Yakitori Skewers (Printable Version)

Tender chicken and spring onion skewers brushed with 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 Make It:

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 the 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 during cooking.
04 - Grill skewers for 3 minutes on each side, brushing generously 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 - Serve immediately while hot, drizzling with any remaining yakitori sauce if desired. Best enjoyed fresh from the grill.

# Expert Advice:

01 -
  • The homemade tare sauce creates this incredible glossy finish that restaurant-quality yakitori is known for
  • Chicken thighs stay impossibly juicy even over high heat while the edges get perfectly charred
  • Everything comes together in about 35 minutes but tastes like you spent all day on it
02 -
  • Don't skip soaking the bamboo skewers or they'll burn and you'll lose half your dinner to flames
  • The sauce needs to cool slightly before brushing on or it'll slide right off the hot meat
  • Keep turning those skewers frequently or you'll end up with burned outside and raw inside
03 -
  • Make a double batch of the tare sauce and keep it in the fridge, it only gets better over time
  • Let the skewers rest for just a minute after grilling so the juices redistribute

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