Yakitori, the beloved Japanese street food of bite-sized chicken skewers grilled over charcoal, gets a fresh update in this collection of five new recipes. While the classic salt-and-tare approach is timeless, these versions introduce bold marinades, unexpected cuts, and modern flavor pairings that still honor the spirit of the original. Each skewer is designed to be cooked on a grill, broiler, or stovetop griddle, making them accessible for home cooks without a traditional hibachi.
Ingredients
For the Basic Yakitori Tare (makes about 1 cup / 240 ml):
- 1/2 cup (120 ml) soy sauce
- 1/2 cup (120 ml) mirin
- 1/4 cup (50 g) sugar
- 1 clove garlic, smashed
- 1 slice ginger (about 1/4 inch / 6 mm thick)
For the Five Skewer Variations:
- 1 1/2 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
- 1 lb (450 g) chicken hearts, cleaned (see note)
- 8 shiitake mushrooms, stems removed
- 2 scallions, cut into 1-inch (2.5 cm) pieces
- 1 red bell pepper, cut into 1-inch (2.5 cm) pieces
- 1/2 cup (120 ml) sake
- 1/4 cup (60 ml) yuzu juice (or substitute lemon juice)
- 2 tbsp (30 ml) honey
- 1 tbsp (15 ml) toasted sesame oil
- 1 tbsp (15 g) white miso paste
- 1 tsp (2 g) gochujang (Korean chili paste)
- 1 tsp (5 g) grated fresh ginger
- 1 tsp (2 g) shichimi togarashi (Japanese seven-spice), plus more for serving
- 12 bamboo skewers, soaked in water for 30 minutes
Instructions
- Make the tare: In a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring to dissolve sugar. Reduce heat to low and simmer for 5 minutes. Remove from heat and let cool. Discard garlic and ginger. This tare can be made up to 1 week ahead and refrigerated.
- Prepare the marinades: Divide the chicken thigh pieces into three bowls (about 8 oz / 225 g each). For the Yuzu Honey marinade, mix 2 tbsp (30 ml) tare, 2 tbsp (30 ml) yuzu juice, and 1 tbsp (15 ml) honey. For the Miso Sesame marinade, mix 2 tbsp (30 ml) tare, 1 tbsp (15 g) white miso, and 1 tbsp (15 ml) sesame oil. For the Spicy Gochujang marinade, mix 2 tbsp (30 ml) tare, 1 tsp (2 g) gochujang, and 1 tsp (5 g) grated ginger. Pour each marinade over one bowl of chicken; toss to coat. Cover and refrigerate for at least 30 minutes, or up to 4 hours.
- Prepare the chicken hearts: If using, rinse hearts and pat dry. Thread onto skewers, 4-5 per skewer, leaving a small space between each. Season with salt and pepper.
- Assemble the skewers: For the Scallion Chicken (negima), thread alternating pieces of marinated chicken (use the plain or yuzu-honey version) and scallion onto skewers. For the Shiitake & Pepper, thread shiitake caps and red pepper pieces onto skewers, brushing with a little tare.
- Preheat the grill: If using a charcoal grill, light coals and wait until they are covered with white ash. For a gas grill, preheat to medium-high (about 400°F / 200°C). If using a broiler, set the rack 6 inches (15 cm) from the heat source and preheat on high.
- Grill the skewers: Place skewers on the grill. Cook for 3-4 minutes per side, basting with tare during the last minute of cooking. For chicken thighs, cook until the internal temperature reaches 165°F (74°C) as measured with a food thermometer (this is the USDA FSIS safe minimum for poultry). For chicken hearts, cook until they are firm and no longer pink inside, about 4-5 minutes total. Vegetables should be tender and lightly charred.
- Finish and serve: Remove skewers from grill. Brush once more with tare, and sprinkle with shichimi togarashi if desired. Serve immediately.
Tips
- Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning. If using metal skewers, no soaking is needed, but they will get hot—use tongs to handle.
- Don’t overcrowd the skewers. Leave a small gap between pieces so heat circulates and everything cooks evenly. Overcrowding steams the food instead of grilling it.
- Baste with tare only at the end. The sugar in the tare burns easily; applying it too early will result in a bitter, charred coating. Brush it on during the final minute of cooking.
- Substitutions: If you can’t find chicken hearts, use chicken wings or additional thigh meat. Yuzu juice can be replaced with equal parts lemon and lime juice. Gochujang can be swapped for sriracha or a pinch of cayenne mixed with a little extra tare.
Serving Suggestions
Serve yakitori hot off the grill with a side of steamed rice and a simple cucumber salad dressed with rice vinegar and sesame seeds. For a more substantial meal, accompany with a bowl of miso soup or a cold soba noodle salad. Yakitori also pairs well with a crisp lager or a chilled glass of sake (for adults of legal drinking age—please drink responsibly).
Variations
- Classic Salt Yakitori: Skip the marinades and simply season skewers with coarse sea salt before grilling. Serve with a squeeze of lemon.
- Vegetarian Yakitori: Replace chicken with extra-firm tofu (pressed and cut into cubes) or halloumi cheese. Use the shiitake and pepper skewers as a base, and brush with tare. Grill until tofu is golden and cheese is softened.
- Teriyaki Glaze: Add 1 tbsp (15 ml) honey and 1 tsp (5 g) cornstarch dissolved in 2 tbsp (30 ml) water to the tare while simmering; stir until thickened. Use as a final glaze for a glossy finish.
- Spicy Miso Butter: Mix 2 tbsp (30 g) softened butter with 1 tbsp (15 g) miso and 1 tsp (2 g) shichimi. Brush onto grilled skewers just before serving for a rich, spicy finish.
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 meat rubbery. You can also reheat on a hot grill for 1-2 minutes per side. For best texture, enjoy within 2 days.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat dries out faster. If using breast, marinate for no more than 30 minutes and cook to 165°F (74°C) as well, but watch carefully—it will be done quickly. Consider pounding it slightly for even thickness.
What is tare, and can I buy it? Tare is a sweet-savory glaze used in yakitori. You can find bottled yakitori tare at Japanese grocery stores or online, but making it at home is easy and allows you to control sweetness and saltiness. The recipe above is a basic version.
Do I need a charcoal grill? No. A gas grill, broiler, or even a cast-iron grill pan on the stove works well. Charcoal adds a smoky flavor, but you can approximate it by adding a few soaked wood chips (like hickory or cherry) to a foil packet on the grill.
How do I clean chicken hearts? Rinse them under cold water, then trim any excess fat or connective tissue. Cut each heart in half lengthwise if they are large, and rinse again to remove any blood. Pat dry before skewering.
Can I make these ahead of time? You can marinate the chicken up to 4 hours ahead, but do not thread the skewers until just before grilling—this prevents the bamboo from becoming soggy and the chicken from getting waterlogged. Cooked skewers can be stored as described above.
What if I don’t have mirin? Substitute with 1/2 cup (120 ml) dry white wine or sake mixed with 1 tbsp (15 g) sugar. The flavor will be slightly less sweet and more acidic, but still delicious.
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More recipes to cook
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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