Yakitori (Japanese Grilled Chicken Skewers)

  • Total time - 30 minutes
  • Preparation - 15 minutes
  • Cooking time - 15 minutes
  • Servings: 4
  • Country: Japan
Japanese Yakitori skewers with a glossy glaze, served with chopped scallions.

Authentic Yakitori is grilled over charcoal, which gives it a smoky flavor. At home, you can also use a regular grill or a grill pan. The key to success is to turn and baste the skewers frequently to prevent the sauce from burning and to build a beautiful glaze.

Ingredients

For the Chicken Skewers

  • 500 g boneless, skinless chicken thighs
  • bamboo skewers

For the Tare Sauce

  • 80 ml soy sauce
  • 80 ml mirin
  • 40 ml sake
  • 2 tablespoons sugar

For Serving (optional)

  • scallions, chopped
  • shichimi togarashi (Japanese seven-spice blend)

Instructions

Step 1: Make the tare sauce

In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a boil, then reduce the heat to a low simmer. Cook for 10-15 minutes, or until the sauce has reduced and thickened slightly. Set aside.

Step 2: Prepare the skewers

Soak the bamboo skewers in water for at least 15 minutes to prevent them from burning on the grill. Cut the chicken thighs into bite-sized pieces and thread them onto the skewers. You can also alternate with pieces of scallion or bell pepper.

Step 3: Grill

Heat a grill or a grill pan to medium-high heat. Place the skewers on the grill and cook, turning occasionally, until the chicken is cooked through and lightly browned (about 8-10 minutes).

Step 4: Glaze and serve

During the last few minutes of grilling, generously brush the skewers with the prepared tare sauce. Turn and baste frequently until a shiny glaze forms. Serve the Yakitori hot, optionally with a sprinkle of shichimi togarashi.