Yakitori is a classic Japanese street food of bite-sized chicken and vegetables skewered, grilled, and glazed with a sweet-savory tare sauce. This version brings the Redondo Beach-style grilled flavor home, using a simple soy-mirin glaze that caramelizes beautifully over high heat. It works because the quick marinade and hot grill create juicy, smoky chicken with a glossy, addictive finish in under an hour.
Ingredients
- 1 ½ lb (680 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 4 green onions, cut into 1-inch lengths
- 8 bamboo skewers (soaked in water 30 minutes)
- For the tare sauce:
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) mirin
- ¼ cup (50 g) sugar
- 2 cloves garlic, minced
- 1 teaspoon grated fresh ginger
- 1 tablespoon vegetable oil (for grill)
Instructions
- Make the tare sauce: in a small saucepan, combine soy sauce, mirin, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer 5 minutes until slightly thickened. Remove from heat and set aside. Reserve half for basting and half for final glaze.
- Thread chicken and green onion onto skewers, alternating pieces. Aim for 4-5 pieces of chicken per skewer.
- Preheat grill to medium-high (about 400°F / 200°C). Brush grates with vegetable oil.
- Place skewers on grill. Cook 4-5 minutes per side, turning once, until chicken is browned and cooked through. Check internal temperature with a thermometer: chicken must reach 165°F (74°C) as the safe minimum per USDA FSIS.
- During the last 2 minutes of grilling, baste skewers with the reserved basting sauce, turning to coat evenly. Let the glaze caramelize slightly, but watch to prevent burning.
- Remove skewers from grill, brush with the reserved fresh glaze, and serve hot.
Tips
- Soak bamboo skewers in water for at least 30 minutes to prevent burning. For metal skewers, no soaking needed.
- Use chicken thighs for moist results; breast can be used but may dry out—cook to 165°F (74°C) and baste well.
- If you can’t find mirin, substitute dry sherry or white wine with a pinch of sugar. The flavor will be slightly less sweet.
- Don’t baste too early—sugar in the sauce can burn. Start basting only in the last few minutes.
Serving Suggestions
Serve yakitori hot off the grill with steamed rice and a side of pickled vegetables or a simple cucumber salad. Sprinkle with shichimi togarashi (Japanese seven spice) for extra heat. As a main, 2-3 skewers per person is typical; as an appetizer, 1-2.
Variations
- Use chicken breast instead of thighs for a leaner option—just watch cooking time to avoid dryness.
- Add vegetables like bell peppers, zucchini, or shiitake mushrooms to the skewers.
- Make a spicy version by adding 1 teaspoon chili flakes or a drizzle of sriracha to the tare sauce.
- For a non-chicken option, use firm tofu or shrimp (cook shrimp to 145°F / 63°C).
Storage and Reheating
Refrigerate leftover skewers in an airtight container within 2 hours of cooking. They keep for up to 3 days. To reheat, place on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or microwave on high for 1-2 minutes. For best texture, avoid reheating on the grill as the glaze may burn.
Frequently Asked Questions
Can I use chicken breast instead of thighs? Yes, breast works but cooks faster and can dry out. Use a meat thermometer and remove from heat at 165°F (74°C).
What if I don’t have a grill? Use a grill pan or broiler. For broiler, place skewers on a foil-lined baking sheet and broil 6-8 minutes per side, basting during the last 2 minutes.
Can I make the tare sauce ahead? Yes, store it in the fridge for up to 2 weeks. Use it as a marinade or glaze for other proteins.
Why is my glaze burning? Sugar in the sauce caramelizes quickly. Keep heat medium and baste only in the last few minutes. If it burns, reduce heat or dilute with a little water.
Is mirin the same as rice vinegar? No, mirin is a sweet rice wine; rice vinegar is sour. Do not substitute directly. Use dry sherry or white wine with sugar.
Can I freeze cooked yakitori? Yes, freeze in a single layer on a baking sheet, then transfer to a freezer bag for up to 2 months. Thaw in the fridge overnight and reheat in the oven.
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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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