Ken Yakitori Bar is a Japanese-style skewered chicken dish, typically featuring bite-sized pieces of chicken thigh and scallions, grilled over a hot flame and basted with a sweet-savory soy-based sauce called tare. This recipe captures the essence of a yakitori-ya (grilled chicken bar) at home, using a simple stovetop grill pan or broiler to achieve that smoky, caramelized exterior while keeping the meat juicy and tender. The key is the tare, a glaze that builds layers of flavor as it cooks onto the chicken, making each skewer irresistibly delicious.
Ingredients
- 1 ½ lbs (680 g) boneless, skinless chicken thighs
- 4-5 scallions (green onions), cut into 1-inch (2.5 cm) pieces
- 8-10 bamboo skewers, soaked in water for 30 minutes
- For the tare sauce:
- ½ cup (120 ml) soy sauce
- ¼ cup (60 ml) mirin
- ¼ cup (50 g) sugar
- 2 tbsp (30 ml) sake (or dry white wine)
- 1 clove garlic, minced
- 1 tsp grated fresh ginger
- Shichimi togarashi (Japanese seven spice) or togarashi, for serving (optional)
Instructions
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sugar, sake, garlic, and ginger. Bring to a simmer over medium heat, then reduce heat to low and let it gently bubble for 5-7 minutes, stirring occasionally, until the sugar dissolves and the sauce slightly thickens. Remove from heat and set aside. You should have about ¾ cup (180 ml) of glaze.
- Prep the chicken: Cut the chicken thighs into 1-inch (2.5 cm) cubes. Pat them dry with paper towels—this helps the glaze stick and promotes browning.
- Skewer the chicken: Thread 3-4 pieces of chicken onto each soaked bamboo skewer, alternating with a piece of scallion between each piece. Press the chicken and scallions snugly together but not too tightly, leaving a little space for even cooking. Repeat with remaining skewers.
- Preheat your grill: Heat a grill pan, outdoor grill, or broiler to medium-high. If using a grill pan, brush it lightly with oil. For the broiler, place the oven rack about 6 inches (15 cm) from the heat source.
- Grill the skewers: Place the skewers on the hot grill (or on a foil-lined baking sheet under the broiler). Cook for 3-4 minutes per side, turning once, until the chicken is nicely charred at the edges and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) as measured with a food thermometer—this is the USDA FSIS safe minimum for poultry.
- Glaze and finish: During the last 2 minutes of cooking, brush each skewer generously with the tare sauce. Flip and brush the other side, letting the glaze caramelize slightly. Be careful not to burn the sugar in the sauce—if it starts to blacken, move the skewers to a cooler part of the grill or lower the heat.
- Rest and serve: Remove the skewers from the heat and let them rest for 2-3 minutes. This allows the juices to redistribute. Serve hot, sprinkled with shichimi togarashi if desired.
Tips
- Soak your skewers: If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent them from catching fire. For a more authentic touch, use flat metal skewers that conduct heat and cook the inside of the chicken faster.
- Don’t skip the tare reduction: The sauce will look thin at first, but it thickens as it reduces. If you rush this step, the glaze will be runny and won’t cling to the chicken. Let it simmer until it coats the back of a spoon.
- Watch the sugar: The sugar in the tare can burn easily over high heat. Keep the heat at medium-high, not high, and watch the skewers closely during the glazing step. If you see black spots forming, move them to a cooler area.
- Use dark meat: Chicken thighs are essential for juicy yakitori. Breast meat cooks faster and dries out, so if you must use it, cut it into slightly larger pieces and reduce cooking time by 1 minute per side.
Serving Suggestions
Serve the yakitori skewers as a main dish with steamed Japanese rice and a side of pickled cucumbers or a simple green salad with a citrus vinaigrette. For a bar-style spread, offer them alongside other small plates like edamame, gyoza, or a bowl of miso soup. A cold Japanese beer or a glass of chilled sake pairs beautifully with the sweet-savory glaze.
Variations
- Negima style: This is the classic combination of chicken and scallion on one skewer, as written above. You can also add chunks of onion or bell pepper between the chicken pieces.
- Tsukune (chicken meatballs): Instead of cubed chicken, mix ground chicken with minced scallion, ginger, and a splash of soy sauce. Form into small oval meatballs and skewer them, then grill and glaze as directed. Cook until the meatballs reach an internal temperature of 165°F (74°C).
- Vegetable skewers: For a vegetarian version, use firm tofu, shiitake mushrooms, and chunks of bell pepper or zucchini. Brush with the tare sauce and grill until the vegetables are tender and lightly charred. Tofu should be pressed and patted dry to help it brown.
- Spicy twist: Add 1 teaspoon of gochujang (Korean chili paste) or a pinch of cayenne to the tare sauce for a spicy kick. This is not traditional, but it adds a pleasant heat.
Storage and Reheating
Leftover yakitori skewers can be stored in an airtight container in the refrigerator 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 reheat them in a skillet over medium heat for a few minutes per side. Avoid microwaving, as it will make the chicken rubbery and the glaze soggy. If you have extra tare sauce, it keeps in the refrigerator for up to 2 weeks; use it as a marinade or glaze for other grilled meats.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat is leaner and can dry out quickly. To keep it moist, cut it into larger pieces (about 1.5 inches) and cook for 1 minute less per side. Check the temperature early—remove from heat as soon as it hits 165°F (74°C).
What is mirin and can I substitute it? Mirin is a sweet Japanese rice wine that adds a mild sweetness and shine to the glaze. If you don’t have it, mix 2 tablespoons (30 ml) of dry sherry or white wine with 1 teaspoon of sugar as a substitute. The flavor will be slightly less complex but still good.
Why is my tare sauce burning? The high sugar content makes the sauce prone to burning if the heat is too high or if it’s left on the grill too long. Brush it on only during the last 2 minutes of cooking, and keep the heat at medium. If you see smoke or blackening, move the skewers to a cooler part of the grill.
Can I make this without a grill? Absolutely. A broiler works well—place the skewers on a foil-lined baking sheet and broil for 3-4 minutes per side, then glaze and broil for 1 more minute per side. You won’t get the same smoky char, but the flavor will still be delicious.
How do I know when the chicken is done? Use a food thermometer inserted into the thickest piece of chicken. The safe minimum internal temperature for poultry is 165°F (74°C), as recommended by the USDA FSIS. The meat should also be opaque and the juices run clear.
Can I prepare the skewers ahead of time? Yes, you can assemble the skewers up to a day in advance and keep them covered in the refrigerator. Bring them to room temperature for 15 minutes before grilling. The tare sauce can also be made ahead and refrigerated for up to 2 weeks.
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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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