Japanese Chicken Yakitori (Printable)
Savory-sweet glazed chicken skewers grilled with scallions and a caramelized soy-mirin tare.
# What You'll Need:
→ Chicken
01 - 1.1 pounds boneless skinless chicken thighs, cut into 1 inch pieces
→ Marinade & Glaze (Tare Sauce)
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tablespoons sake
05 - 2 tablespoons granulated sugar
06 - 1 garlic clove, minced
07 - 1 piece fresh ginger (3/4 inch), grated
→ Vegetables
08 - 4 spring onions, cut into 1 inch pieces
→ Extras
09 - Vegetable oil, for brushing
10 - Bamboo skewers, soaked in water 30 minutes
# Directions:
01 - In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5 to 7 minutes, or until slightly thickened. Allow to cool.
02 - Thread chicken and spring onion pieces alternately onto the soaked bamboo skewers, distributing evenly.
03 - Brush the grill or griddle pan with vegetable oil and preheat over medium-high heat.
04 - Arrange skewers on the hot grill. Cook for 3 to 4 minutes on each side, brushing with tare sauce as they cook, until chicken is cooked through and beautifully glazed.
05 - Serve yakitori hot with additional tare sauce on the side, if desired.
# Expert Hints:
01 -
- The glaze caramelizes perfectly, giving each bite a sweet-salty pop most never taste outside Japanese street stalls.
- If you want a dish that’s deceptively easy but always impresses—this one’s reliably crowd-pleasing.
02 -
- Turning the chicken too early won’t give you those signature grill marks—patience brings the best flavor.
- I used to rush the sauce, but letting it cool before brushing makes it stickier and far less runny on the grill.
03 -
- Keep two brushes: one for raw chicken, another for applying glaze after safe cooking.
- Finishing the skewers on high heat for 30 seconds adds a hint of char that takes them over the top.