Perfect Yakitori Skewers
A classic Japanese dish featuring bite-sized chicken pieces skewered and grilled over charcoal, seasoned simply with salt or brushed with a savory-sweet tare sauce. The Binchotan charcoal imparts a unique flavor and perfect texture to the chicken.
Ingredients
- 500 g boneless chicken thighs cut into 1-inch pieces
- 12-16 skewers wooden or metal (if wooden
- pinch salt sea salt or kosher salt
- 60 ml soy sauce for Tare Sauce
- 60 ml mirin for Tare Sauce
- 60 ml sake for Tare Sauce
- 30 ml sugar granulated
Instructions
- Prepare Tare Sauce (if using): 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 gently thicken for 10-15 minutes, until it lightly coats the back of a spoon. Set aside to cool.
- Prepare Chicken: Thread the chicken pieces onto the skewers. Don't pack them too tightly; leave a small space between pieces for even cooking to ensure all sides cook properly.
- Prepare Grill: Preheat a charcoal grill with Binchotan charcoal (or good quality natural lump charcoal) to medium-high heat. The coals should be glowing and covered with a light ash. Ensure the grill grates are clean and lightly oiled.
- Grill Skewers (Salt Style): If opting for salt-only, sprinkle the chicken skewers lightly with salt just before grilling. Place on the grill and cook for 2-3 minutes per side, turning frequently, until cooked through, golden brown, and slightly charred at the edges.
- Grill Skewers (Tare Style): For tare-glazed skewers, grill the chicken for 2-3 minutes per side, turning frequently. In the last few minutes of cooking, brush generously with the prepared tare sauce, turning to coat all sides and allowing the sauce to caramelize slightly. Watch carefully to prevent burning due to the sugar in the sauce.
- Serve: Remove from grill and serve immediately while hot, ensuring the chicken is cooked through and tender.
Notes
For best results, soak bamboo skewers in water for at least 30 minutes before use to prevent burning. Experiment with different cuts of chicken like breast, or even add vegetables like scallions or shiitake mushrooms between chicken pieces. Serve immediately, optionally garnished with shichimi togarashi (Japanese seven-spice blend).