Discover the magic of Japanese chicken yakitori, succulent grilled chicken skewers brushed with a sweet and savory tare glaze. A beloved street food, perfect for any occasion.
Authentic Japanese Chicken Yakitori
Discover the magic of Japanese chicken yakitori, succulent grilled chicken skewers brushed with a sweet and savory tare glaze. A beloved street food, perfect for any occasion.
Ingredients
- 1.5 lbs boneless skinless chicken thighs
- 0.5 cup soy sauce
- 0.25 cup mirin
- 0.25 cup sake or dry sherry
- 2 tbsp granulated sugar
- 12-15 bamboo skewers soaked in water
Instructions
- Prepare the chicken: Cut chicken thighs into uniform 1-inch pieces.
- Soak skewers: If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and let it thicken slightly for 10-15 minutes, until it coats the back of a spoon. Set aside.
- Skewer the chicken: Thread the chicken pieces onto the soaked skewers, about 3-4 pieces per skewer, leaving a small space between each piece for even cooking.
- Grill or broil: Preheat your grill to medium-high heat or broiler to high. Lightly oil the grates or broiler pan.
- Cook yakitori: Place skewers on the grill or broiler. Cook for 3-4 minutes per side, brushing generously with the tare sauce during the last few minutes of cooking, until chicken is cooked through and nicely caramelized.
- Serve: Serve hot, optionally garnished with a sprinkle of shichimi togarashi or finely chopped scallions.
Notes
For best results, marinate chicken for at least 30 minutes. You can use different cuts of chicken like thighs, breasts, or even chicken meatballs. If grilling, keep a spray bottle of water handy for flare-ups. Serve with a sprinkle of shichimi togarashi for a spicy kick.
