Japanese Chicken Yakitori (Printable)
Savory Japanese chicken skewers brushed with a sweet-salty tare, grilled until glossy and juicy.
# Ingredient List:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
→ Tare Sauce (Marinade & Glaze)
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tablespoons sake
05 - 2 tablespoons granulated sugar
06 - 1 clove garlic, minced
07 - 1 small piece (3/4 inch) fresh ginger, grated
→ Vegetables
08 - 4-5 scallions, cut into 1-inch pieces
→ Other Essentials
09 - Vegetable oil, for brushing
10 - Bamboo skewers, soaked in water for 30 minutes
# How to Make:
01 - In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle boil over medium heat, stirring until the sugar fully dissolves. Reduce heat and simmer for 5-7 minutes until the sauce slightly thickens. Remove from heat and let cool completely.
02 - Thread chicken and scallion pieces alternately onto the soaked bamboo skewers, distributing evenly.
03 - Brush a grill or griddle pan with vegetable oil and preheat over medium-high heat until lightly smoking.
04 - Arrange the skewers on the hot grill. Cook for 3-4 minutes per side, brushing generously with the tare sauce as they cook, until the chicken is cooked through and achieves a glossy, caramelized glaze.
05 - Transfer the skewers to a serving plate. Serve hot with extra tare sauce on the side for dipping.
# Helpful Tips:
01 -
- The tare sauce is basically liquid gold and once you make it you will want to put it on everything from rice to roasted vegetables.
- It comes together in thirty minutes flat which means weeknight dinners just got a lot more exciting without any extra effort.
02 -
- Soak your bamboo skewers for at least thirty minutes or they will burn and potentially snap while you are cooking.
- The tare sauce will thicken as it cools so pull it off the heat when it looks slightly thinner than you want it.
03 -
- Pat the chicken pieces dry with a paper towel before skewering so the glaze sticks better and you get a cleaner char.
- Save a small bowl of unbrushed tare sauce for serving at the table so nobody has to share dipping sauce with used brushes.