Japanese Chicken Yakitori (Printable)
Tender chicken thigh skewers glazed with tare, grilled with scallions for a Japanese street-food bite.
# What You'll Need:
→ Chicken
01 - 1.1 pounds boneless, skinless chicken thighs, cut into 1 inch pieces
→ Marinade & Glaze (Tare Sauce)
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tablespoons sake
05 - 2 tablespoons granulated sugar
06 - 1 clove garlic, minced
07 - 1 piece fresh ginger (about 3/4 inch), grated
→ Vegetables
08 - 5 spring onions, cut into 1 inch pieces
→ Extras
09 - Vegetable oil, for brushing
10 - Bamboo skewers, soaked in water for 30 minutes
# Steps:
01 - In a small saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Bring to a gentle boil over medium heat, stirring until sugar dissolves. Reduce the heat and simmer for 5 to 7 minutes until the sauce thickens slightly. Allow to cool before use.
02 - Thread chicken thigh pieces and spring onion segments alternately onto pre-soaked bamboo skewers.
03 - Brush the grill or a griddle pan lightly with vegetable oil and preheat over medium-high heat.
04 - Arrange skewers on the hot grill. Cook for 3 to 4 minutes per side, frequently brushing with tare sauce, until the chicken is cooked through and has a glossy glaze.
05 - Transfer skewers to a serving platter and offer additional tare sauce alongside if desired. Serve hot.
# Expert Advice:
01 -
- The marinade secretly doubles as a glossy grilling glaze that seals in every bit of flavor.
- It’s surprisingly simple for a dish that always gets you compliments and empty plates.
02 -
- If you skip soaking the skewers, you risk a mini bonfire at the grill—learned that one the smoky way.
- Letting the sauce cool a bit before brushing keeps it from slipping right off the hot chicken.
03 -
- Reduce the tare a touch longer for an extra-sticky glaze that clings to every bite.
- Brushing the sauce on at the very end gives that perfect, glossy finish you see at street stalls.