Japanese Chicken Yakitori Skewers (Print)

Juicy grilled chicken skewers glazed with homemade savory-sweet tare sauce

# What You Need:

→ Chicken and Vegetables

01 - 1.1 lbs boneless skinless chicken thighs cut into 1-inch cubes
02 - 2 spring onions cut into 1-inch pieces
03 - 12 bamboo skewers soaked in water for 30 minutes

→ Yakitori Sauce (Tare)

04 - 1/3 cup soy sauce
05 - 1/4 cup mirin
06 - 1/4 cup sake
07 - 2 tbsp sugar
08 - 1 garlic clove crushed
09 - 2 cm piece fresh ginger sliced

# How to Make:

01 - Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a boil over medium heat, then reduce to a simmer for 8-10 minutes until the sauce slightly thickens. Remove from heat and strain out the garlic and ginger pieces.
02 - Thread chicken cubes and spring onion pieces alternately onto the pre-soaked bamboo skewers, ensuring even distribution for consistent cooking.
03 - Heat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking during cooking.
04 - Place skewers on the grill and cook for 3 minutes per side. After turning, brush generously with the prepared yakitori sauce. Continue grilling, turning and basting frequently, for an additional 6-8 minutes until chicken is fully cooked and develops a glossy caramelized coating.
05 - Transfer skewers to a serving plate and drizzle with remaining yakitori sauce if desired. Serve immediately while hot.

# Expert Advice:

01 -
  • The homemade tare sauce creates this incredible glossy finish that tastes like something from a professional Japanese kitchen
  • These skewers come together faster than you can order takeout and cost a fraction of the price
02 -
  • Soaking bamboo skewers for at least 30 minutes prevents them from catching fire and turning your dinner into a torch
  • The sauce should bubble gently, not boil violently, or it will reduce too much and become too salty
03 -
  • Make extra tare sauce and keep it in the refrigerator, it only gets better with time and works on almost everything
  • Let skewers rest for just 2 minutes after grilling to redistribute juices before serving

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