Chicken yakitori is a classic Japanese skewered chicken dish, grilled over charcoal and glazed with a sweet-savory soy-based sauce called tare. It’s incredibly simple—just chicken, scallions, and a few pantry staples—but the balance of smoky char, juicy meat, and glossy glaze makes it irresistible. This recipe uses a homemade tare that clings to the chicken beautifully, giving you restaurant-quality yakitori at home without a special grill.
Ingredients
- 1 ½ lb (680 g) boneless, skinless chicken thighs
- 4–5 scallions, cut into 1-inch (2.5 cm) pieces
- 12–16 bamboo skewers, soaked in water for 30 minutes
- For the tare (yakitori sauce):
- ½ cup (120 ml) soy sauce (use low-sodium if you prefer)
- ½ cup (120 ml) mirin
- ¼ cup (50 g) granulated sugar
- 2 cloves garlic, smashed
- 1 thumb-size piece of ginger, peeled and sliced
- 1 tablespoon sake (optional)
Instructions
- Make the tare: In a small saucepan, combine soy sauce, mirin, sugar, garlic, ginger, and sake if using. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and let it gently simmer for 5 minutes, until slightly thickened. Remove from heat and set aside to cool. You’ll use about half for basting and the rest for serving.
- Prep the chicken: Cut chicken thighs into 1-inch (2.5 cm) cubes. Pat dry with paper towels—this helps the glaze stick better.
- Skewer the chicken: Thread 3–4 pieces of chicken onto each soaked skewer, alternating with a piece of scallion between each piece. Press them snugly but not too tight—leave a tiny gap so heat circulates.
- Preheat your grill or broiler: If using a charcoal or gas grill, heat to medium-high (about 400°F / 200°C). For a broiler, set the oven rack 6 inches (15 cm) from the heat source and preheat the broiler.
- Grill the skewers: Place skewers on the grill or on a foil-lined baking sheet under the broiler. Cook for 3–4 minutes per side, until the chicken is browned and has nice char marks. The internal temperature should reach 165°F (74°C) as the USDA FSIS safe minimum for poultry—check with a food thermometer.
- Baste with tare: Brush the skewers generously with the tare on both sides. Continue grilling for 1–2 minutes per side, letting the glaze caramelize slightly. Repeat the basting once more for extra flavor.
- Rest and serve: Remove from heat and let rest for 2–3 minutes. Brush once more with fresh tare (not the basting brush that touched raw chicken) and serve hot.
Tips
- Use chicken thighs, not breast. Thighs stay juicy and forgiving over high heat; breast dries out quickly. If you must use breast, cut it into larger chunks and cook just until done.
- Soak wooden skewers in water for at least 30 minutes to prevent burning. Metal skewers work too—just reduce cooking time slightly.
- Don’t brush raw-chicken-contaminated tare onto cooked meat. Reserve a clean portion of tare for final brushing and dipping.
- If you don’t have mirin, mix 2 tablespoons dry sherry or white wine with 1 teaspoon sugar as a substitute. The flavor will be slightly less sweet and more acidic.
Serving Suggestions
Serve yakitori as a main with steamed rice and a simple cucumber salad, or as an appetizer alongside other Japanese small plates. It also pairs well with a cold beer or a crisp sake. For a low-carb option, serve over shredded cabbage with a squeeze of lemon.
Variations
- Negima Yakitori: Use the classic combination of chicken and scallion as written—this is the most traditional version.
- Tsukune (chicken meatballs): Form ground chicken into small meatballs, skewer them, and grill with the same tare.
- Spicy Yakitori: Add 1 teaspoon of chili flakes or a few drops of rayu (chili oil) to the tare for heat.
- Vegetable Yakitori: Replace half the chicken with shiitake mushrooms, bell peppers, or zucchini for a lighter version.
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 to 165°F (74°C). Avoid microwaving, as it makes the chicken rubbery and the glaze sticky. You can also freeze cooked skewers for up to 2 months—thaw overnight in the fridge before reheating.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Cut it into larger pieces and watch the temperature carefully—remove from heat as soon as it hits 165°F (74°C).
What if I don’t have a grill? A broiler works perfectly. Place the skewers on a foil-lined baking sheet and broil 6 inches (15 cm) from the heat, turning once, until charred and cooked through.
Can I make the tare ahead of time? Absolutely. The tare keeps in the fridge for up to 2 weeks in a sealed jar. Just reheat gently before using.
Is yakitori gluten-free? Traditional soy sauce and mirin contain gluten, but you can use tamari and gluten-free mirin (or a splash of white wine with sugar) to make it gluten-free.
What is the best way to get a smoky flavor indoors? Add a few drops of liquid smoke to the tare, or use a stovetop grill pan with a little oil. It won’t be exactly like charcoal, but it’s close.
Can I use skin-on chicken? Yes, skin-on thighs add extra flavor and crispness. Just be aware that the skin may flare up on the grill—keep a spray bottle of water handy.
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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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