Nee Yakitori & Bar is a Japanese-style grilled chicken skewer dish that brings the smoky, savory-sweet flavors of a yakitori-ya (Japanese grill house) to your home kitchen. The key is a simple tare sauce—a soy-based glaze brushed on during grilling—that caramelizes into a glossy, deeply savory coating. This recipe works because it uses accessible ingredients and a standard grill or broiler to achieve that signature char and tenderness.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 4 green onions (scallions), cut into 1-inch (2.5 cm) lengths
- 8 bamboo skewers, soaked in water for 30 minutes (if grilling)
- For the tare sauce:
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) mirin (sweet rice wine)
- 1/4 cup (50 g) granulated sugar
- 2 cloves garlic, smashed
- 1-inch (2.5 cm) piece ginger, sliced
- For the shichimi togarashi (optional):
- 1 tsp (2 g) shichimi togarashi (Japanese seven-spice) or a pinch of chili flakes
Instructions
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 5 minutes, until slightly thickened. Remove from heat and let cool. Discard garlic and ginger. Set aside half of the sauce for brushing during grilling; reserve the other half for final glazing.
- Thread the chicken and green onion onto the skewers, alternating. Use 3–4 pieces of chicken and 3–4 pieces of green onion per skewer, pressing them snugly but not too tight.
- Preheat your grill to medium-high (about 400°F/200°C) or set your oven broiler to high with a rack about 6 inches (15 cm) from the heat source.
- Grill or broil the skewers for 4–5 minutes per side, turning once, until the chicken is browned and charred at the edges. Brush with the reserved brushing sauce on both sides during the last 2 minutes of cooking.
- Check that the chicken is cooked through: insert an instant-read thermometer into the thickest piece—it must read 165°F (74°C), the USDA FSIS safe minimum internal temperature for poultry. If not, continue cooking for another 1–2 minutes and check again.
- Remove skewers from heat and brush with the remaining reserved sauce (the one not used for brushing). Sprinkle with shichimi togarashi if desired. Serve hot.
Tips
- Soak bamboo skewers for at least 30 minutes before grilling to prevent them from burning. If using metal skewers, no soaking is needed.
- Don’t skip the tare reduction—the sauce thickens as it simmers, which helps it cling to the chicken and caramelize without burning.
- Use chicken thighs for juicier results; breasts can dry out quickly on the grill. If using breasts, cut them slightly larger and watch the temperature closely.
- Reserve some sauce for final glazing—brushing raw sauce on cooked meat is unsafe, and using the same brush that touched raw chicken can contaminate the sauce. Keep the two batches separate.
Serving Suggestions
Serve the skewers hot off the grill with a bowl of steamed Japanese short-grain rice and a side of pickled vegetables (like takuan or cucumber). For a bar-style spread, add a simple green salad with a ginger-sesame dressing and a cold beer or iced green tea. Yakitori is traditionally eaten as a snack with drinks, so small plates and chopsticks are perfect.
Variations
- Chicken and leek: Substitute the green onions with thick slices of leek (white part only) for a milder, sweeter flavor.
- Tsukune (chicken meatballs): Form ground chicken into small meatballs, skewer, and grill. Cook to 165°F (74°C) as well.
- Vegetarian version: Use firm tofu, shiitake mushrooms, and bell peppers. Brush with the same tare sauce; tofu needs no thermometer, but mushrooms and peppers are done when tender and lightly charred.
- Spicy glaze: Add 1–2 tsp (5–10 g) gochujang (Korean chili paste) to the tare sauce for a spicy-sweet kick.
Storage and Reheating
Leftover skewers can be refrigerated in an airtight container for up to 3 days. To reheat, place them on a baking sheet and warm in a 350°F (175°C) oven for 5–7 minutes, or until heated through to 165°F (74°C). Avoid microwaving, which makes the chicken rubbery. The tare sauce can be stored separately in the fridge for up to 1 week; reheat gently before using.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but thighs are more forgiving. If using breast, cut into 1.5-inch (4 cm) pieces and cook just until done to avoid dryness. Always check the temperature reaches 165°F (74°C).
What if I don’t have mirin? Substitute with 1/2 cup (120 ml) dry sherry or white wine mixed with 1 tablespoon (15 ml) honey or sugar. The flavor will be slightly less sweet and a bit more acidic, but it still works well.
Can I cook these in a pan instead of a grill? Yes, use a grill pan or a heavy skillet over medium-high heat. Cook in batches, turning occasionally, until charred and cooked through. You may need a little oil to prevent sticking.
Is it safe to brush the sauce on while grilling? Yes, but use the reserved brushing sauce only, and never re-use a brush that touched raw chicken. The sauce should be brought to a boil first if you plan to use it as a final glaze, but here we keep it separate.
How do I know when the chicken is done without a thermometer? Cut into the thickest piece—the juices should run clear and the meat should show no pink. However, a thermometer is the only reliable way to ensure it reaches 165°F (74°C).
Can I make the tare sauce ahead? Absolutely. It keeps in the fridge for up to a week. Just reheat it gently before using, and if it thickens too much, add a splash of water.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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