Grilling yakitori at home is a fantastic way to enjoy juicy, smoky chicken skewers with that perfect char, and a large yakitori grill—whether a traditional charcoal binchotan grill or a larger gas-powered teppan-style unit—gives you the space to cook for a crowd. Unlike a standard backyard grill, a yakitori grill is designed for high heat and quick cooking, allowing you to achieve that coveted crispy exterior and tender interior. This article walks you through the entire process, from setting up your grill to mastering the classic tare sauce, so you can recreate the izakaya experience in your own backyard.
Ingredients
- 2 lb (900 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 8 scallions, cut into 1-inch (2.5 cm) lengths
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) mirin
- 1/4 cup (50 g) granulated sugar
- 2 cloves garlic, minced
- 1 tsp (5 ml) grated fresh ginger
- 1 tbsp (15 ml) vegetable oil, for the grill grates
- Bamboo skewers, soaked in water for 30 minutes
Instructions
- Make the tare sauce: In a small saucepan, combine the soy sauce, mirin, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and let it simmer gently for 5 minutes, then remove from heat and set aside. This sauce will be used for basting and as a dipping sauce.
- Prepare the skewers: Thread the chicken pieces and scallion lengths onto the soaked bamboo 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. You should have about 12 skewers.
- Preheat the grill: If using a charcoal yakitori grill, light the charcoal (ideally binchotan or a high-quality lump charcoal) and let it burn until it is covered with white ash and glowing red. For a gas grill, preheat to medium-high heat (about 400°F / 200°C). Place the grill grate about 4 inches (10 cm) above the heat source.
- Clean and oil the grate: Use a wire brush to clean the grill grate, then dip a folded paper towel in vegetable oil and, using tongs, rub it over the grate to create a non-stick surface.
- Grill the skewers: Place the skewers on the grill. Cook for 3-4 minutes, then turn them 90 degrees to create nice grill marks. Cook another 3-4 minutes, then flip the skewers over. Continue cooking, turning occasionally, until the chicken is cooked through and has a nice char. The total cooking time will be about 8-10 minutes. Use a food thermometer to check that the chicken reaches a safe minimum internal temperature of 165°F (74°C) as recommended by the USDA FSIS.
- Baste with tare: During the last 2 minutes of grilling, brush the skewers generously with the tare sauce. Turn them once more and brush again. Be careful not to add the sauce too early, as the sugar can burn.
- Rest and serve: Remove the skewers from the grill and let them rest for 2-3 minutes. Serve hot, with the remaining tare sauce on the side for dipping.
Tips
- Soak your skewers: Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning. For a more authentic experience, use flat metal skewers, which conduct heat and help cook the chicken from the inside.
- Control the heat: Yakitori is all about high heat and quick cooking. If your grill is too hot, the sugar in the tare will burn before the chicken is cooked. Adjust the distance between the grate and the coals or lower the gas flame to maintain a medium-high heat.
- Don’t overcrowd the grill: Leave space between skewers so that heat circulates properly. Overcrowding will steam the chicken rather than grill it, resulting in a soggy texture.
- Use chicken thighs: Boneless, skinless thighs are ideal for yakitori because they stay moist and juicy during high-heat grilling. Breasts can dry out quickly; if you use them, cut them into slightly larger pieces and watch them closely.
Serving Suggestions
Serve the yakitori skewers as an appetizer or main dish alongside steamed rice, a simple cucumber salad, or pickled vegetables. For a full izakaya-style spread, offer a bowl of miso soup and a side of edamame. The skewers are also delicious with a squeeze of fresh lemon juice or a sprinkle of shichimi togarashi (Japanese seven-spice) for extra heat.
Variations
- Negima: The classic combination of chicken and scallion, as described above, is called negima. You can also use leeks or green onions.
- Tsukune: Make ground chicken meatballs (seasoned with ginger, garlic, and soy sauce) and grill them on skewers. Baste with tare and serve with a raw egg yolk dip if desired (use pasteurized eggs for safety).
- Vegetarian: For a meatless version, use firm tofu, shiitake mushrooms, and bell peppers. Grill them and baste with the same tare sauce.
- Different proteins: Try pork belly, beef sirloin, or even shrimp. Adjust cooking times accordingly—shrimp will cook in just 2-3 minutes per side.
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 preheated oven at 350°F (175°C) for 5-7 minutes, or until heated through. You can also reheat them on a hot grill for 2-3 minutes per side. Avoid microwaving, as it can make the chicken rubbery. The tare sauce can be kept in a sealed jar in the refrigerator for up to 2 weeks.
Frequently Asked Questions
Can I use a regular charcoal grill instead of a yakitori grill? Yes, you can. The key is to set up a two-zone fire: pile the coals on one side for high heat and leave the other side cooler. This allows you to move the skewers if they start to burn. A standard kettle grill works well.
What is binchotan and do I need it? Binchotan is a type of white charcoal made from oak in Japan. It burns hotter and cleaner than regular charcoal, with no smoke or odor, which is ideal for yakitori. However, it is expensive and can be hard to find. High-quality lump charcoal is a perfectly good substitute; just make sure it is fully lit before grilling.
How do I prevent the tare sauce from burning? The sugar in the tare can burn easily. Apply the sauce only during the final 2 minutes of cooking, and keep the heat at medium-high, not blazing hot. If the sauce starts to char too much, move the skewers to a cooler part of the grill.
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 the refrigerator. Just reheat it gently on the stove before using. You can also double the recipe and freeze half for later.
What if I don’t have a grill at all? You can cook yakitori in a broiler or on a grill pan. Preheat the broiler to high, place the skewers on a foil-lined baking sheet, and broil for 3-4 minutes per side, basting with tare during the last minute. The results will be slightly less smoky but still delicious.
How do I know when the chicken is done? Always use a food thermometer to check the internal temperature. Insert it into the thickest part of the chicken piece; it should read 165°F (74°C) as per USDA FSIS guidelines. The chicken should also be opaque and the juices run clear.
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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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