Yakitori Chicken
Yakitori is a classic Japanese grilled chicken skewer dish.Juicy chicken thigh pieces are threaded onto skewers and grilled over high heat.A glossy tare sauce adds sweet, salty, and savory umami flavor.High heat creates delicious caramelized edges and light smoky char.The skewers can be prepared on a grill, grill pan, or under a broiler.Serve hot as an appetizer, snack, or Japanese-style main course.
Ingredients
For the Chicken
- 700 g boneless, skinless chicken thighs
- 2 green onions
- 1 tablespoon neutral oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Yakitori Tare Sauce
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- 2 tablespoons brown sugar
- 1 tablespoon honey, optional
- 1 small piece of fresh ginger, sliced
- 1 garlic clove, lightly crushed
For Serving
- Toasted sesame seeds
- Thinly sliced green onions
- Shichimi togarashi, optional
- Lemon wedges, optional
Instructions
Soak the Bamboo Skewers
- Place bamboo skewers in water and soak them for at least 30 minutes.This helps prevent them from burning during grilling.If using metal skewers, you can skip this step.
Prepare the Chicken
- Trim excess fat from the chicken thighs.Cut the chicken into bite-sized pieces of approximately 1–1½ inches.Try to keep the pieces similar in size so they cook evenly.Cut the green onions into pieces approximately the same length as the chicken.
Make the Tare Sauce
- Add soy sauce, mirin, sake, brown sugar, and optional honey to a small saucepan.Add the ginger and garlic.Bring the mixture to a gentle simmer over medium heat.Cook for approximately 8–10 minutes, stirring occasionally, until the sauce becomes slightly thicker and glossy.Remove the ginger and garlic.Allow the sauce to cool slightly.
Prepare the Skewers
- Thread the chicken pieces onto the soaked bamboo skewers.Alternate chicken with pieces of green onion if desired.Don't pack the pieces too tightly together. Leaving a small amount of space helps heat circulate and allows the chicken to cook evenly.Lightly brush the chicken with neutral oil.
Grill the Chicken
- Preheat your grill or grill pan to medium-high heat.Place the skewers on the hot grill.Cook for approximately 3–4 minutes per side, turning regularly.Continue grilling until the chicken is golden brown and cooked through.
Add the Tare Sauce
- Brush the chicken generously with the tare sauce.Turn the skewers and grill for another minute.Brush with more sauce and turn again.Repeat once or twice until the chicken develops a glossy, caramelized coating.Be careful not to apply too much sauce too early because the sugar can burn.
Check for Doneness
- The chicken should be fully cooked in the center.For food safety, chicken should reach an internal temperature of 165°F (74°C).The outside should have attractive charred edges without being burnt.
Serve
- Transfer the yakitori to a serving plate.Brush with one final layer of tare sauce.Garnish with sliced green onions, toasted sesame seeds, or shichimi togarashi.Serve immediately while hot.
Notes
- Chicken thighs are ideal: Their higher fat content keeps the skewers juicy.
- Cut evenly: Similar-sized chicken pieces cook at the same rate.
- Soak bamboo skewers: This reduces the chance of burning.
- Don't overcrowd the skewers: A little space helps the chicken cook properly.
- Use high heat: Yakitori benefits from strong heat and caramelized edges.
- Add sauce toward the end: The sugar in tare can burn easily.
- Turn frequently: Regular turning helps prevent burning and promotes even cooking.
- Check the internal temperature: Chicken should reach 165°F (74°C).