Why You’ll Love This Recipe
Yakitori is a classic Japanese grilled chicken skewer dish that is simple yet packed with flavor. Perfectly seasoned and grilled over an open flame, these skewers are coated in a delicious savory-sweet tare sauce. Whether served as an appetizer, side dish, or main course, yakitori is an easy and tasty way to enjoy authentic Japanese cuisine at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken thighs (cut into bite-sized pieces)
- Scallions (cut into 2-inch pieces)
- Wooden skewers (soaked in water for 30 minutes)
- Soy sauce
- Mirin
- Sake
- Brown sugar
- Garlic, minced
- Ginger, grated
- Sesame seeds (for garnish, optional)
- Vegetable oil (for grilling)
Directions
- Prepare the Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Simmer over medium heat until slightly thickened. Set aside.
- Assemble the Skewers: Thread the chicken and scallions onto the soaked skewers, alternating pieces.
- Preheat the Grill: Heat a grill or grill pan to medium-high and lightly oil the surface.
- Grill the Skewers: Cook for about 3-4 minutes per side, brushing with the tare sauce as they cook.
- Caramelize the Sauce: During the last minute of grilling, brush a final layer of sauce onto the skewers and let them caramelize.
- Serve and Enjoy: Remove from the grill, sprinkle with sesame seeds if desired, and serve hot.
Servings and Timing
- Servings: 4
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: 30 minutes
Variations
- Spicy Yakitori: Add a pinch of red pepper flakes or chili paste to the tare sauce.
- Teriyaki Yakitori: Use a store-bought teriyaki sauce for a quicker option.
- Vegetarian Yakitori: Substitute chicken with mushrooms, tofu, or zucchini.
- Sesame Yakitori: Add toasted sesame oil for extra depth of flavor.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 3 days.
- Freezing: Freeze uncooked skewers for up to 2 months. Thaw before grilling.
- Reheating: Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.
FAQs
What is yakitori?
Yakitori is a Japanese grilled chicken skewer dish, often cooked over charcoal and coated in a sweet-savory tare sauce.
Can I use chicken breast instead of thighs?
Yes, but chicken thighs are recommended for a juicier and more flavorful result.
Do I need a special grill for yakitori?
No, you can use a regular grill, grill pan, or even a broiler.
How do I prevent wooden skewers from burning?
Soak the skewers in water for at least 30 minutes before grilling.
Can I make yakitori without a grill?
Yes, you can cook them in a pan or broil them in the oven.
What side dishes go well with yakitori?
Serve with steamed rice, miso soup, or a simple cucumber salad.
How do I make yakitori sauce thicker?
Simmer the sauce longer until it reduces and thickens to your liking.
Can I marinate the chicken in the sauce?
Yes, but avoid marinating too long, as the sauce contains sugar which can burn easily.
What’s the best way to get a smoky flavor?
Using a charcoal grill will give you the most authentic yakitori taste.
Can I use this recipe for other meats?
Yes! Try using pork, beef, or even seafood for a delicious twist.
Conclusion
Yakitori is a simple yet flavorful dish that brings authentic Japanese flavors to your home. Whether for a quick meal or a fun grilling experience, these juicy skewers are sure to impress. Try this recipe today and enjoy an easy-to-make Japanese classic!
PrintYakitori Recipe
Description
Yakitori is a classic Japanese dish featuring juicy, grilled chicken skewers glazed with a sweet and savory tare sauce. Perfect as an appetizer, side dish, or main course, these skewers are packed with umami and can be made on a grill or stovetop!
Ingredients
- For the Yakitori:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 2–3 green onions (scallions), cut into 1-inch pieces
- 10–12 bamboo skewers, soaked in water for 30 minutes
- For the Tare Sauce (Yakitori Glaze):
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake (or dry white wine)
- 2 tablespoons brown sugar
- 1 clove garlic, minced (optional)
- 1 teaspoon grated ginger (optional)
- For Garnish (Optional):
- Toasted sesame seeds
- Chopped green onions
- Shichimi togarashi (Japanese chili flakes)
Instructions
- 1. Prepare the Tare Sauce
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger.
- Bring to a gentle simmer over medium heat and cook for 5-7 minutes, stirring occasionally, until slightly thickened.
- Remove from heat and set aside.
- 2. Prepare the Skewers
- Thread chicken pieces onto skewers, alternating with green onion pieces.
- Lightly brush the skewers with tare sauce.
- 3. Grill the Yakitori
- Grill method: Preheat grill to medium-high heat. Cook skewers for 4-5 minutes per side, basting with tare sauce.
- Stovetop method: Heat a grill pan or skillet over medium-high heat. Cook skewers for 4-5 minutes per side, brushing with tare sauce as they cook.
- 4. Caramelize & Serve
- In the last 2 minutes of cooking, baste the skewers generously with tare sauce and allow them to caramelize slightly.
- Remove from heat and sprinkle with sesame seeds or chopped green onions (optional).
- 5. Serve & Enjoy
- Serve hot with steamed rice, miso soup, or a fresh salad.
Notes
- Tare Sauce Shortcut: Use store-bought teriyaki sauce if you’re in a rush.
- Make it Crispier: Grill over charcoal for an authentic smoky flavor.
- Storage: Leftovers can be stored in the fridge for up to 3 days and reheated in a skillet.
- Nutrition (Per Serving, Approximate)
- Calories: ~250
- Protein: ~25g
- Carbs: ~10g
- Fat: ~12g
- Sodium: ~700mg
Nutrition
- Calories: ~250
- Sodium: ~700mg
- Fat: ~12g
- Protein: ~25g
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