Japanese Chicken Yakitori Skewers (Printable)

Tender chicken skewers basted with savory-sweet tare sauce, grilled until glossy and caramelized.

# 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 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.
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.
04 - Grill skewers 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 coating.
05 - Serve immediately while hot, drizzling with extra yakitori sauce if desired. Enjoy with cold sake or Japanese beer.

# Expert Advice:

01 -
  • The tare sauce becomes this magical glossy glaze that youll want to put on everything
  • Chicken thighs stay impossibly juicy even over high heat
  • These skewers disappear faster than you can grill them
02 -
  • Soak bamboo skewers for at least 30 minutes or they will burn on the grill
  • The sauce thickens quickly as it cools, so dont over-reduce it in the pan
  • Let the skewers rest for just a minute before serving so the juices redistribute
03 -
  • Chicken thigh cubes should be roughly the same size for even cooking
  • Room temperature chicken grills more evenly than cold from the fridge
  • Keep a small bowl of water nearby to dampen your brush if sauce gets too thick

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