Japanese Chicken Yakitori Skewers (Printable)
Tender chicken skewers with sweet soy 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 (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 tablespoons 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 reduce to a simmer. Cook for 8-10 minutes until the sauce slightly thickens. 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.
04 - Place skewers on the hot grill. Cook for 3 minutes on each side, brushing generously with the prepared yakitori sauce after each turn. Continue grilling and basting for an additional 6-8 minutes until the chicken is fully cooked and develops a glossy, caramelized coating.
05 - Remove skewers from heat and serve immediately. Drizzle with additional warm yakitori sauce if desired. Best enjoyed hot from the grill.
# Expert Tips:
01 -
- The homemade tare sauce puts bottled glazes to shame and comes together in minutes
- Chicken thighs stay impossibly juicy while getting those crave-worthy crispy edges
02 -
- The sauce thickens quickly as it cools, so do not over-reduce it while simmering
- Keep brushing that sauce even after you think the skewers are coated enough
03 -
- Room temperature chicken grills more evenly than cold from the fridge
- Have a clean plate ready for cooked skewers so you do not use the same one that held raw chicken