Description

Yakitori is a classic Japanese street food made with bite-sized pieces of chicken grilled on skewers and brushed with a flavorful tare sauce made of soy sauce, mirin, sake, and sugar. It’s simple, juicy, and packed with umami. Perfect for grilling outdoors or on a stovetop grill pan.

Ingredients

For the Chicken:

1 1/2 lbs boneless, skinless chicken thighs, cut into bite-sized chunks
6-8 bamboo skewers, soaked in water for 30 minutes
Optional: scallions or green onions, cut into 1-inch pieces

For the Yakitori Sauce (Tare):

1/2 cup soy sauce
1/4 cup mirin
1/4 cup sake
2 tablespoons brown sugar
1 garlic clove, minced
1 teaspoon fresh ginger, grated

Cook Mode Prevent your screen from going dark

Instructions

Make the sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a simmer over medium heat. Cook for 8–10 minutes, stirring occasionally, until slightly thickened. Set aside to cool.
Prep the skewers: Thread chicken pieces onto soaked skewers, alternating with green onion pieces if using.
Grill the yakitori:
- Preheat grill or grill pan over medium-high heat.
- Lightly oil the grates or pan.
- Grill skewers for 3–4 minutes per side. Begin basting with the sauce after the first turn and continue to baste every few minutes until cooked through and nicely glazed (about 10–12 minutes total).
- The internal temperature of the chicken should reach 165°F (74°C).
Serve: Drizzle with extra sauce and garnish with sesame seeds or chopped scallions, if desired. Serve hot with rice or as an appetizer.

Notes

Chicken thighs stay juicier, but you can use chicken breast if preferred.
Tare sauce can be made ahead and stored in the fridge for up to a week.
You can also cook yakitori under a broiler or on a stovetop grill pan if you don’t have a grill.