Yakitori is a classic Japanese street food of bite-sized chicken pieces and vegetables threaded onto skewers and grilled over hot coals, basted with a glossy sweet-savory tare sauce. This Delray Beach-style version brings the flavors of a Florida backyard cookout to the traditional technique, using a simple gas or charcoal grill and a homemade tare that caramelizes beautifully. It works because the combination of juicy dark meat, charred scallions, and that umami-rich sauce is hard to beat, and the recipe is forgiving enough for a weeknight dinner or a weekend gathering.
Ingredients
- 1 ½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 8 scallions (green onions), white and light green parts, cut into 1-inch (2.5 cm) lengths
- ¼ cup (60 ml) soy sauce
- ¼ cup (60 ml) mirin (sweet rice wine)
- 2 tablespoons (30 ml) sake or dry white wine
- 2 tablespoons (30 g) brown sugar, packed
- 1 teaspoon grated fresh ginger
- 1 clove garlic, minced
- 1 teaspoon cornstarch mixed with 1 tablespoon water (optional, for thickening)
- 12 bamboo skewers, soaked in water for 30 minutes
- Vegetable oil for the grill grate
- Toasted sesame seeds and shichimi togarashi (Japanese seven spice) for garnish (optional)
Instructions
- Make the tare sauce: In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring occasionally, until the sugar dissolves. Reduce the heat to low and let it gently simmer for 5–7 minutes, until slightly thickened. If you want a thicker glaze, stir in the cornstarch slurry and simmer for another minute. Remove from heat and set aside. You should have about ½ cup (120 ml) of sauce.
- While the sauce simmers, thread the chicken and scallion pieces onto the soaked skewers, alternating between chicken and scallion. Aim for 4–5 pieces of chicken per skewer, leaving a small gap between pieces so they cook evenly. You’ll get about 8–10 skewers total.
- Preheat your grill to medium-high heat (about 400°F / 200°C). If using charcoal, wait until the coals are glowing and covered with gray ash. Brush the grill grate with vegetable oil to prevent sticking.
- Place the skewers on the grill. Cook for 3–4 minutes per side, turning once, until the chicken is browned and has nice grill marks. Start basting with the tare sauce after the first flip, brushing each side with a thin coat. Continue grilling and basting for another 2–3 minutes per side, until the chicken is cooked through and the sauce has caramelized into a glossy glaze.
- Check the internal temperature of the chicken with a food thermometer: it must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. If it hasn’t reached that, continue grilling, turning and basting, until it does.
- Transfer the skewers to a platter. Let them rest for 2–3 minutes, then sprinkle with sesame seeds and shichimi togarashi if using. Serve hot, with extra tare sauce on the side for dipping.
Tips
- Soak the skewers: If using bamboo skewers, soak them in water for at least 30 minutes before threading to prevent them from burning on the grill. Metal skewers are a great reusable alternative.
- Use thighs, not breast: Chicken thighs stay moist and juicy during grilling, while breast can dry out quickly. If you prefer breast, cut it into larger pieces and don’t overcook it.
- Don’t rush the tare: Let the sauce simmer gently to meld the flavors. If it reduces too much, add a splash of water to loosen it. The cornstarch slurry is optional; without it, the sauce will still cling to the chicken nicely.
- Control the heat: If the sauce starts to burn on the grill, move the skewers to a cooler part of the grill and reduce the heat. The sugar in the tare can char quickly, so watch closely.
Serving Suggestions
Serve the yakitori skewers as a main dish with steamed Japanese rice and a simple cucumber salad dressed with rice vinegar and sesame oil. For a more casual spread, offer them alongside other grilled items like corn on the cob or bell pepper skewers. A cold Japanese beer or iced green tea pairs perfectly with the savory-sweet skewers.
Variations
- Vegetable Yakitori: Replace the chicken with firm tofu cubes, shiitake mushrooms, cherry tomatoes, and zucchini chunks. Grill and baste the same way, but reduce cooking time to about 6–8 minutes total, until vegetables are tender and lightly charred.
- Spicy Tare: Add 1–2 teaspoons of gochujang (Korean chili paste) or a pinch of cayenne to the tare sauce for a kick. This adds a fruity heat that complements the sweetness.
- Citrus Twist: Stir in 1 tablespoon of fresh orange juice and 1 teaspoon of orange zest into the tare sauce before simmering. This brightens the flavor and adds a Floridian touch, fitting the Delray Beach vibe.
- Chicken and Leek: If scallions are too mild, use leeks, sliced into 1-inch (2.5 cm) rounds, and blanch them in boiling water for 1 minute before skewering to soften them.
Storage and Reheating
Leftover yakitori 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. You can also microwave them on high for 1–2 minutes, but the texture will be softer. If the sauce has thickened, add a teaspoon of water before reheating to loosen it. Do not leave cooked chicken at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breasts are leaner and cook faster, so watch them closely. Cut them into slightly larger pieces (about 1.5 inches / 4 cm) and remove them from the grill as soon as they hit 165°F (74°C) to avoid dryness.
What if I don’t have mirin or sake? Mirin can be substituted with a mixture of 1 tablespoon rice vinegar, 1 teaspoon sugar, and 2 tablespoons water for each tablespoon of mirin. For sake, use dry white wine or a splash of chicken broth. The flavor will be slightly different but still delicious.
Can I make the tare sauce ahead of time? Absolutely. The tare can be made up to 1 week in advance and stored in a sealed jar in the refrigerator. Bring it to room temperature or warm it slightly before brushing onto the skewers.
Why do my skewers keep burning on the grill? The sugar in the tare can burn if the heat is too high or if you baste too early. Wait until the chicken is nearly cooked through before applying the sauce, and use medium heat. Also, make sure your grill grate is clean and oiled.
Can I cook these in the oven? Yes, you can broil the skewers in the oven on a foil-lined baking sheet. Place the rack about 6 inches (15 cm) from the broiler, and cook for 4–5 minutes per side, basting after the first flip, until the chicken reaches 165°F (74°C).
Is it okay to eat the scallions on the skewer? Yes, the scallions become sweet and tender after grilling. If you prefer them softer, you can blanch them for 30 seconds before threading, but they are perfectly edible as is.
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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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