Description
Master the art of Japanese Chicken Yakitori with this easy-to-follow recipe, guaranteeing crispy skin, juicy meat, and a perfectly balanced sweet and savory tare glaze. Impress your friends and family with authentic flavors right from your own kitchen.
Ingredients
- 1.5 lbs (680g) boneless, skin-on chicken thighs, cut into 1-inch pieces
- 4–5 green onions (scallions), cut into 1-inch pieces
- 12 bamboo skewers, soaked in water for 30 minutes (or metal skewers)
- For the Tare Sauce:
- 1/2 cup (120ml) soy sauce
- 1/2 cup (120ml) mirin
- 1/4 cup (60ml) sake
- 2 tablespoons granulated sugar
Instructions
- 1. Prepare Chicken & Skewers: Pat chicken thighs dry and cut into 1-inch pieces. Thread chicken onto soaked skewers, alternating with green onion pieces if desired. Do not pack too tightly.
- 2. Make Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 5-7 minutes until slightly thickened and glossy. Remove from heat.
- 3. Preheat Grill: Preheat your grill (gas or charcoal) to medium-high heat. Lightly oil the grates to prevent sticking.
- 4. Grill Yakitori: Place skewers on the hot grill. Grill for 3-4 minutes per side, turning occasionally, until chicken is cooked through and has a nice char.
- 5. Glaze with Tare: During the last few minutes of grilling, generously brush the skewers with the prepared tare sauce. Turn and brush again, allowing the sauce to caramelize and create a beautiful glaze. Continue grilling and brushing until the chicken is well-coated and sticky.
- 6. Serve: Remove from grill and serve immediately, optionally with extra tare sauce for dipping.
- Prep Time: 20 mins
- Cook Time: 15 mins