Yakitori
Japanese grilled chicken skewers with a savory-sweet glaze.
20 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 1.5 lbs chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tbsp sugar
- 2 green onions, cut into 1-inch pieces
- Bamboo skewers, soaked in water for 30 minutes
Nutrition Facts
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Instructions
Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat until slightly thickened, about 10 minutes. Set aside.
Cut chicken thighs into 1-inch pieces and green onions into 1-inch segments.
Thread chicken pieces onto skewers, alternating with green onion pieces (about 3-4 chicken pieces per skewer).
Preheat grill or broiler to high heat. Grill skewers for 2-3 minutes per side.
Brush skewers with tare sauce and continue grilling, turning and basting frequently, until chicken is cooked through and slightly charred, about 4-5 more minutes.
Serve immediately with extra tare sauce for dipping.
Chef's Tips
- Chicken Selection: Use thigh meat for juicier skewers as it stays moist during grilling.
- Skewer Soaking: Don't skip soaking the skewers - this prevents them from burning during cooking.
- Basting Technique: Apply the glaze during the last few minutes of cooking to prevent burning.
- Grill Temperature: Maintain high heat for authentic yakitori char and flavor.
- Variations: Try adding shiitake mushrooms or bell peppers between chicken pieces.
- Leftovers: Store in refrigerator for up to 2 days. Reheat in toaster oven or broiler.
