Yakitori is a Japanese skewered chicken dish grilled over intense, clean-burning charcoal. The key to its smoky, juicy flavor is the charcoal itself—traditionally binchotan, a white-hot oak charcoal that burns evenly with little smoke. This guide covers how to choose, light, and cook over yakitori charcoal, plus how to adapt it to a regular kettle grill.
Ingredients
- 2 lbs (900 g) boneless chicken thighs, cut into 1-inch pieces
- 8 green onions, cut into 1-inch lengths
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) mirin
- 1/4 cup (50 g) sugar
- 2 cloves garlic, minced
- 1 tbsp (15 ml) vegetable oil
- 12 bamboo skewers, soaked in water for 30 minutes
- 2 lbs (900 g) binchotan charcoal (or lump charcoal)
Instructions
- Make the tare sauce: in a small saucepan, combine soy sauce, mirin, sugar, and garlic. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes until slightly thickened. Set aside to cool.
- Thread 3-4 chicken pieces and 2-3 green onion pieces onto each skewer, alternating. Brush with vegetable oil.
- Light the charcoal in a chimney starter or on a charcoal grate. If using binchotan, arrange it in a single layer and light with a torch or starter cubes—it takes longer to ignite than regular charcoal (about 20-30 minutes) but burns cleaner and hotter.
- When the charcoal is covered with white ash and glowing red, spread it evenly in the grill. Set the grate about 4-5 inches above the coals.
- Place the skewers on the grill. Cook for 3-4 minutes per side, turning once, until the chicken is browned and cooked through. Check the internal temperature with a food thermometer—it must reach 165°F (74°C) for poultry, per USDA FSIS safe minimum.
- During the last minute of cooking, brush the skewers with the tare sauce on both sides, turning to caramelize. Be careful—sugar burns quickly.
- Remove from grill and serve immediately, with extra tare sauce for dipping.
Tips
- Charcoal substitution: If binchotan is hard to find, use high-quality lump charcoal (not briquettes, which contain additives). You’ll get a slightly smokier flavor, but it still works.
- Soak skewers: Always soak bamboo skewers in water for at least 30 minutes to prevent them from burning. Metal skewers are a reusable alternative.
- Don’t over-sauce: Apply tare only at the end—if you brush it on too early, the sugar will burn and turn bitter.
- Control flare-ups: Keep a spray bottle of water nearby to douse any flames. Binchotan burns clean, but fat drips can still cause flare-ups.
Serving Suggestions
Serve yakitori hot off the grill with a side of steamed rice and pickled vegetables. A cold Japanese beer or a glass of chilled sake pairs beautifully. For a fuller meal, add a simple cucumber salad with rice vinegar and sesame seeds.
Variations
- Tsukune (chicken meatballs): Mix ground chicken with grated ginger, soy sauce, and panko, form into small balls, and skewer. Cook to 165°F (74°C) as well.
- Vegetable yakitori: Use shiitake mushrooms, bell peppers, and zucchini instead of chicken. Cook until tender, about 5-7 minutes.
- Spicy glaze: Add 1-2 teaspoons of gochujang or chili flakes to the tare sauce for a kick.
- Salt-based seasoning: Skip the tare and season skewers with coarse sea salt and a squeeze of lemon after grilling—this is the other classic yakitori style.
Storage and Reheating
Leftover yakitori can be refrigerated in an airtight container 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 makes the chicken rubbery. If you have extra tare sauce, it keeps in the fridge for up to 2 weeks.
Frequently Asked Questions
Can I use regular charcoal instead of binchotan? Yes, but the flavor will be smokier and less clean. Use lump charcoal and avoid lighter fluid—it imparts a chemical taste.
How long does binchotan take to light? Binchotan takes longer than regular charcoal—about 20-30 minutes in a chimney starter. It’s ready when it’s covered in white ash and glowing red.
Do I need a special grill? No, a standard kettle grill works. Just make sure the grate is close enough to the coals (4-5 inches) for high heat.
What if I don’t have mirin? Substitute with 1/4 cup (60 ml) dry white wine plus 1 teaspoon sugar per 1/4 cup mirin. The flavor will be slightly less sweet.
Can I use chicken breast? Yes, but breast dries out faster. Marinate it for 30 minutes in a little soy sauce and oil, and cook to 165°F (74°C) as well.
Is it safe to eat yakitori if the inside is pink? No. Always use a food thermometer to ensure chicken reaches 165°F (74°C) to prevent foodborne illness.
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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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