Chicken yakitori is a beloved Japanese street food of bite-sized chicken and scallions threaded onto skewers, grilled, and glazed with a sweet-savory soy-based sauce called tare. It’s a fantastic choice for home cooks because it’s fast, requires minimal ingredients, and the high-heat grilling gives the chicken a delicious smoky char while the tare caramelizes into a glossy, flavorful coating. This recipe uses a classic approach with a homemade tare that you can also use as a dipping sauce.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken thighs
- 4-5 scallions (green onions), cut into 1-inch (2.5 cm) pieces
- 10-12 bamboo skewers (soaked in water for 30 minutes)
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tablespoons (30 ml) sake (or dry white wine)
- 2 tablespoons (30 g) sugar
- 1 teaspoon (5 ml) vegetable oil (for the grill)
- Optional: 1 teaspoon (5 g) toasted sesame seeds for garnish
Instructions
- Soak the skewers: If using bamboo skewers, place them in a shallow dish of water and let them soak for at least 30 minutes. This prevents them from burning on the grill.
- Make the tare sauce: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it simmer for 5-7 minutes, until slightly thickened. Remove from heat and set aside. This sauce will be used for basting and as a finishing glaze.
- Prep the chicken: Cut the chicken thighs into 1-inch (2.5 cm) cubes. Pat them dry with paper towels.
- Thread the skewers: Thread the chicken and scallion pieces onto the soaked skewers, alternating between chicken and scallion. Aim for about 4-5 pieces of chicken per skewer, leaving a little space between pieces so they cook evenly.
- Preheat the grill: Preheat your grill (charcoal, gas, or a grill pan) to medium-high heat, about 400-450°F (200-230°C). Lightly oil the grill grates with vegetable oil to prevent sticking.
- Grill the skewers: Place the skewers on the hot grill. Cook for 3-4 minutes per side, turning occasionally, until the chicken is browned and has nice grill marks.
- Baste with tare: Brush the skewers generously with the tare sauce on both sides. Continue grilling for another 2-3 minutes, turning and basting once more, until the sauce is caramelized and the chicken is cooked through. The chicken is done when it reaches a safe minimum internal temperature of 165°F (74°C) as measured with a food thermometer (USDA FSIS).
- Finish and serve: Remove the skewers from the grill. Brush with one last layer of tare sauce, sprinkle with sesame seeds if using, and serve immediately.
Tips
- Use chicken thighs: Thighs are more forgiving and stay juicy on the grill compared to chicken breast. If you prefer breast, be careful not to overcook it.
- Don’t skip soaking the skewers: Soaked skewers are essential for grilling; they will catch fire if dry. If you use metal skewers, you can skip this step.
- Watch the sugar: The tare sauce contains sugar, so it can burn easily. Keep the heat at medium-high, not high, and watch the skewers closely once you start basting.
- Make extra tare: The sauce keeps well in the fridge for up to a week. Make a double batch and use it as a dipping sauce or for other grilled meats.
Serving Suggestions
Serve the yakitori hot off the grill as an appetizer or main course. It pairs perfectly with steamed Japanese rice, a simple cucumber salad, or miso soup. For a fuller meal, serve alongside grilled vegetables like shishito peppers or asparagus. A cold Japanese beer or iced green tea complements the savory-sweet flavors beautifully.
Variations
- Vegetable Yakitori: Replace the chicken with extra-firm tofu, mushrooms, bell peppers, and zucchini. Grill until the vegetables are tender and lightly charred, then baste with the tare.
- Spicy Yakitori: Add 1-2 teaspoons of gochujang (Korean chili paste) or sriracha to the tare sauce for a spicy kick.
- Tsukune (Chicken Meatballs): Instead of cubed chicken, form ground chicken into small meatballs and thread them onto skewers. Cook them thoroughly to 165°F (74°C) and glaze with the tare.
- Oven Method: If you don’t have a grill, you can broil the skewers in the oven. Place them on a foil-lined baking sheet and broil for 6-8 minutes, turning once, then baste and broil for another 2-3 minutes.
Storage and Reheating
Leftover yakitori can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and warm them in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also reheat them in a skillet over medium heat. The sauce may darken slightly upon reheating, but the flavor will remain delicious. If you have extra tare sauce, it can be refrigerated for up to a week.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, you can, but chicken breast tends to dry out more quickly on the grill. To prevent this, cut the breast into slightly larger pieces and be careful not to overcook. Marinating the breast in a little soy sauce and mirin for 15 minutes before grilling can also help keep it moist.
What is mirin, and can I substitute it? Mirin is a sweet Japanese rice wine that gives the tare its characteristic sweetness and shine. If you don’t have mirin, you can mix 2 tablespoons of dry sherry or white wine with 1 teaspoon of sugar as a substitute. The flavor will be slightly different but still delicious.
Do I need to use bamboo skewers? No, metal skewers work great and don’t require soaking. If using bamboo, always soak them for at least 30 minutes to prevent burning. You can also use flat metal skewers, which help prevent the chicken from spinning when you turn them.
How do I know when the chicken is done? The safest way is to use an instant-read food thermometer. Insert it into the thickest part of a piece of chicken, and it should read 165°F (74°C). If you don’t have a thermometer, cut into a piece to check that the juices run clear and there is no pink in the center.
Can I make the tare sauce ahead of time? Absolutely. The tare sauce can be made up to a week in advance and stored in an airtight container in the refrigerator. Just bring it to a simmer before using it as a glaze.
What if I don’t have a grill? You can use a grill pan on the stovetop or broil the skewers in the oven. Both methods work well, though you won’t get the exact smoky flavor of charcoal. Follow the oven method in the Variations section above.
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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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