Yakitori is a Japanese street-food classic: bite-sized pieces of chicken and vegetables threaded onto skewers and grilled over high heat until charred and juicy. The magic lies in the tare sauce—a sweet-salty soy glaze brushed on in layers—and in the grilling technique that renders the skin crisp while keeping the meat tender. This recipe gives you the essential tips and a foolproof method to make restaurant-quality yakitori at home, whether you use a charcoal grill, a gas grill, or a broiler.
Ingredients
- 1 ½ lb (680 g) boneless, skin-on chicken thighs, cut into 1-inch (2.5 cm) pieces
- 8 scallions, cut into 1-inch (2.5 cm) lengths (white and light green parts)
- ½ cup (120 ml) soy sauce
- ¼ cup (60 ml) mirin
- ¼ cup (50 g) sugar
- 2 cloves garlic, smashed
- 1 teaspoon (5 ml) vegetable oil, for the grill grate
- 12 bamboo skewers, soaked in water for 30 minutes
- Optional: shichimi togarashi (Japanese seven-spice) for serving
Instructions
- Make the tare sauce: In a small saucepan, combine the soy sauce, mirin, sugar, and garlic. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and simmer for 5 minutes until slightly thickened. Remove from heat and let cool. Discard the garlic.
- Prepare the chicken: Pat the chicken pieces dry with paper towels. Thread the chicken and scallion pieces onto the soaked skewers, alternating, with about 4–5 pieces of chicken per skewer. Do not pack too tightly; leave a small gap between pieces for even cooking.
- Preheat the grill: If using a charcoal grill, light the coals and wait until they are covered with white ash (medium-high heat). 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 and preheat the broiler.
- Oil the grate: Dip a folded paper towel in vegetable oil and, using tongs, rub it over the grill grate to prevent sticking.
- Grill the skewers: Place the skewers on the grill. Cook for 3–4 minutes, then flip. Brush the cooked side with the tare sauce. Flip again, brush the other side, and continue grilling, turning and brushing every 2 minutes, until the chicken is cooked through and the edges are slightly charred, about 10–12 minutes total. The internal temperature of the chicken must reach 165°F (74°C) as measured with a food thermometer (USDA FSIS safe minimum).
- Rest and serve: Transfer the skewers to a plate and let rest for 2 minutes. Brush with a final layer of tare sauce. Sprinkle with shichimi togarashi if desired, and serve hot.
Tips
- Soak bamboo skewers for at least 30 minutes to prevent them from burning. If using metal skewers, no soaking is needed, but they will get very hot—handle with care.
- Use chicken thighs for the best flavor and moisture; breast meat tends to dry out on the high heat. If you prefer breast, cut it into larger pieces and reduce grilling time slightly.
- Don’t brush the tare too early—the sugar in the sauce will burn if applied at the start. Wait until the first flip, then brush in layers.
- If the sauce is too thick after cooling, add a teaspoon of water to thin it. If it’s too thin, simmer for a few more minutes.
Serving Suggestions
Serve yakitori as a main with steamed Japanese rice and a side of pickled cucumbers or a simple green salad. For a more traditional izakaya-style spread, offer several skewer types—chicken thigh, chicken wing, and shiitake mushroom—alongside cold beer or iced green tea. Garnish with lemon wedges and extra shichimi togarashi.
Variations
- Negima: The classic combination of chicken and scallion as described here is already negima. For a twist, use leeks instead of scallions.
- Tsukune (chicken meatballs): Mix ground chicken with grated ginger, soy sauce, and panko; form into small meatballs and grill. Cook to 165°F (74°C) and brush with tare.
- Vegetable yakitori: Use shiitake mushrooms, bell peppers, and zucchini. Grill until tender and charred, brushing with tare. No meat thermometer needed.
- Spicy version: Add 1 teaspoon of gochujang or sriracha to the tare sauce for a spicy kick.
Storage and Reheating
Leftover yakitori can be refrigerated in an airtight container for up to 3 days. To reheat, place the skewers 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 in a skillet over medium heat for 3–4 minutes. The tare sauce can be stored separately in the refrigerator for up to a week; reheat gently before using.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, but breast meat cooks faster and can dry out. Cut the breast into slightly larger pieces (1.5 inches / 4 cm) and grill for about 8–10 minutes, checking the temperature early. Brushing with tare helps keep it moist.
What if I don’t have mirin? Substitute with 2 tablespoons (30 ml) dry sherry or white wine mixed with 1 teaspoon sugar. The flavor will be slightly less sweet but still good.
Can I make yakitori in the oven? Yes, use the broiler method described in the instructions. Place the skewers on a foil-lined baking sheet and broil, turning and brushing every 2–3 minutes, until the chicken reaches 165°F (74°C). This usually takes 10–12 minutes total.
Why is my tare sauce burning? The high sugar content can burn if applied too early or if the heat is too high. Make sure your grill is medium-high, not high, and wait until the first flip to start brushing. Also, don’t brush too thickly—a thin layer each time is best.
Can I grill yakitori on a charcoal grill? Absolutely—charcoal adds a smoky flavor that is traditional. Use a medium-hot bed of coals and grill the skewers over direct heat, turning frequently. The total time will be similar.
Is it necessary to soak the skewers? Yes, if using bamboo or wooden skewers. Soaking for at least 30 minutes prevents them from catching fire on the grill. Metal skewers are a good alternative and reusable.
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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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