Yakitori is a beloved Japanese street food of bite-sized chicken pieces and vegetables threaded onto skewers and grilled over hot coals. The key to its appeal is the sweet-savory tare glaze that caramelizes on the meat, creating a shiny, deeply flavorful crust. This recipe brings the yakitori-ya experience to your home grill, using a simple homemade sauce and a few essential techniques for juicy, charred skewers.
Ingredients
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 4 scallions, white and light green parts, cut into 1-inch (2.5 cm) lengths
- 8 bamboo skewers, soaked in water for 30 minutes
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (50 g) sugar
- 2 tbsp (30 ml) sake
- 1 clove garlic, minced (optional)
- 1 tsp (5 ml) vegetable oil for the grill grate
- Shichimi togarashi (Japanese seven spice) for serving (optional)
Instructions
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sugar, sake, and garlic (if using). Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer gently for 5 minutes until slightly thickened. Remove from heat and set aside. Reserve half of the sauce for brushing during grilling; keep the other half for final basting or dipping.
- Prepare the skewers: Thread 4-5 chicken pieces onto each soaked skewer, alternating with a piece of scallion between each chicken piece. Press the ingredients snugly but not too tight, leaving a little space for even cooking.
- Preheat the grill: For a charcoal grill, light the coals and wait until they are covered with white ash, then spread them evenly. For a gas grill, preheat to medium-high (about 400°F / 200°C). Oil the grill grate with vegetable oil to prevent sticking.
- Grill the skewers: Place the skewers on the hot grate. Cook for 3-4 minutes per side, turning once, until the chicken is browned and has nice char marks. Brush the skewers with the reserved sauce on both sides during the last 2 minutes of grilling. Continue to cook until the chicken is cooked through and reaches a safe minimum internal temperature of 165°F (74°C) as checked with a food thermometer.
- Finish and serve: Remove skewers from the grill and brush once more with sauce if desired. Sprinkle with shichimi togarashi for a spicy kick. Serve hot.
Tips
- Soak bamboo skewers for at least 30 minutes to prevent burning. If using metal skewers, no soaking is needed.
- Don’t rush the tare sauce—simmering it slowly helps it thicken and develop a glossy finish. If it gets too thick, add a splash of water.
- Use chicken thighs for best flavor and moisture; breasts tend to dry out on the grill.
- If you don’t have a grill, you can cook the skewers under a broiler in your oven, turning frequently, but the char flavor will be less smoky.
Serving Suggestions
Serve yakitori as a main dish with steamed rice and a simple cucumber salad, or as an appetizer at a party. A cold Japanese beer or a glass of chilled sake pairs beautifully. Offer extra tare sauce on the side for dipping.
Variations
- Negima: The classic combination of chicken and scallion as described.
- Tsukune: Make ground chicken meatballs seasoned with ginger and garlic, then grill and glaze with tare.
- Vegetable Yakitori: Use mushrooms, bell peppers, and zucchini instead of chicken for a vegetarian version.
- Spicy Miso Glaze: Add 1 tablespoon of miso paste and a teaspoon of chili paste to the tare for a richer, spicier flavor.
Storage and Reheating
Leftover yakitori can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place skewers on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. Avoid microwaving, as it can make the chicken rubbery. The tare sauce keeps in the refrigerator for up to a week.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Reduce the grilling time to about 2-3 minutes per side and check for doneness at 165°F (74°C).
What if I don’t have mirin? You can substitute a mixture of 1 tablespoon rice vinegar and 1 teaspoon sugar per tablespoon of mirin, or use a dry sherry. The flavor will be slightly less sweet.
Why does my sauce burn on the grill? The sugar in the tare can burn if brushed on too early or if the heat is too high. Brush the sauce only during the last 2 minutes of grilling and keep the heat at medium-high, not high.
Can I make this without a grill? Yes, use a broiler. Place skewers on a foil-lined baking sheet and broil 4-5 inches from the heat for 3-4 minutes per side, brushing with sauce in the last minute.
How do I know when the chicken is done? The safest way is to use an instant-read thermometer; the thickest piece should read 165°F (74°C). The meat should also be opaque and juices run clear.
Can I prepare the skewers ahead of time? Yes, you can assemble the skewers up to 4 hours in advance and keep them covered in the refrigerator. Let them sit at room temperature for 15 minutes before grilling.
Related
- Holy Schnitzel Staten Island Recipe
- Nut-Free Mince Pies: Classic British Holiday Treat
- Grilled Veggie Platter: Easy Summer Side Dish
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).