Japanese Chicken Yakitori Skewers (Printable View)

Juicy chicken skewers glazed with homemade soy-mirin sauce

# What You'll 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

# 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 to a simmer for 8–10 minutes until slightly thickened. Remove from heat and discard the garlic and ginger pieces.
02 - Thread chicken cubes and spring onion pieces alternately onto the 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 during cooking.
04 - Place skewers on the grill and cook for 3 minutes on each side, brushing generously with the prepared yakitori sauce after each turn. Continue grilling, turning and basting frequently, for an additional 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 homemade tare sauce creates that glossy, restaurant quality finish that makes people think youve been studying Japanese cooking for years
  • Thighs stay impossibly juicy while developing those gorgeous charred edges that make grilled chicken irresistible
02 -
  • The sauce must cool slightly before brushing or itll burn on the grill instead of creating that perfect glaze
  • Dont overcrowd your grill or the chicken will steam instead of getting those essential charred edges
03 -
  • Thread the chicken pieces in the same direction on each skewer so they cook evenly
  • If using charcoal grill, the smoke adds an authenticity thats impossible to replicate indoors

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