Yakitori is a classic Japanese dish featuring bite-sized pieces of chicken, often skewered and grilled, then basted with a sweet and savory soy-based sauce known as tare. This recipe brings the authentic flavors of a Japanese izakaya right to your home, perfect for grilling enthusiasts.
Yakitori: Japanese Chicken Skewers
Yakitori is a classic Japanese dish featuring bite-sized pieces of chicken, often skewered and grilled, then basted with a sweet and savory soy-based sauce known as tare. This recipe brings the authentic flavors of a Japanese izakaya right to your home, perfect for grilling enthusiasts.
Ingredients
- 1 lb boneless skinless chicken thighs
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 2 green onions chopped for garnish
- 12 bamboo skewers soaked in water
Instructions
- Make the Tare Sauce: Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer for 10-15 minutes, or until the sauce slightly thickens to a glaze consistency. Set aside to cool.
- Prepare the Chicken: Thread the chicken pieces onto the soaked bamboo skewers, about 3-4 pieces per skewer. Ensure the pieces are evenly spaced for even cooking.
- Preheat Grill: Preheat your grill (charcoal, gas, or even a grill pan) to medium-high heat. If using a charcoal grill, aim for direct heat.
- Grill the Skewers: Place the chicken skewers on the hot grill. Grill for 3-4 minutes per side, turning occasionally, until the chicken is almost cooked through and has nice grill marks.
- Baste and Finish: During the last 2-3 minutes of cooking, generously brush the skewers with the prepared tare sauce. Turn and baste frequently until the chicken is fully cooked, caramelized, and coated in the glaze.
- Serve Immediately: Garnish with chopped green onions if desired and serve hot. Enjoy with a side of rice or a refreshing drink.
Notes
For best results, use boneless, skinless chicken thighs for maximum juiciness. If using bamboo skewers, soak them in water for at least 30 minutes before grilling to prevent burning. Tare sauce can be made ahead of time and stored in the refrigerator for up to a week. Serve Yakitori with a sprinkle of Shichimi Togarashi for a spicy kick, alongside a cold Japanese beer or sake.
