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Japanese Chicken Yakitori

Delicious skewered chicken coated in an irresistible soy-based glaze, perfect for quick dinners or festive gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Skewers
  • 1.5 pounds boneless, skin-on chicken thighs, cut into 1-inch pieces Substitute chicken breast for a leaner option.
  • 12-16 pieces bamboo skewers, soaked in water for 30 minutes For grill stability.
For the Tare (Sauce)
  • 4 tablespoons soy sauce Use low-sodium for a lighter salt profile.
  • 3 tablespoons mirin (sweet rice wine)
  • 2 tablespoons sake or dry sherry Optional, for depth.
  • 2 tablespoons granulated sugar or honey Honey adds floral notes.
  • 1 teaspoon freshly grated ginger Or 1/2 teaspoon ground ginger.
  • 1 clove garlic, grated or minced Optional.
  • 1 tablespoon neutral oil For the grill or pan.
For Garnish
  • scallions, finely sliced
  • sesame seeds
  • lemon wedges Optional, to squeeze at the table.

Method
 

Make the Tare
  1. In a small saucepan combine soy sauce, mirin, sake (if using), sugar or honey, grated ginger, and garlic. Heat over medium-low until gently simmering and the sugar dissolves.
  2. Reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and let cool.
Prepare the Chicken
  1. Pat chicken pieces dry with paper towels and thread onto soaked skewers, leaving space between pieces.
Cook the Skewers
  1. Heat a grill pan or outdoor grill to medium-high, or heat a heavy skillet over medium-high and brush with oil.
  2. Cook skewers undisturbed for 2-3 minutes until golden charred. Flip and cook the other side for 2 minutes.
  3. Brush tare on each skewer and cook for another 1-2 minutes per side, brushing again to caramelize the sauce.
Serve
  1. Transfer to a platter, let rest for 2 minutes, then sprinkle with scallions and sesame seeds. Serve with lemon wedges.

Notes

For a smoky flavor, finish skewers on a charcoal grill. Variations include veggie skewers or a spicy tare with gochujang.