Yakitori (Japanese Grilled Chicken Skewers)
Classic Japanese yakitori featuring tender, bite-sized pieces of chicken thigh and skin, grilled to perfection and brushed with a rich, sweet-savory tare sauce. Traditionally cooked over binchōtan charcoal for a distinct smoky flavor.
🧂 Ingredients
- 600 g Boneless, skin-on chicken thighs(Choose thighs with good fat marbling for tenderness and flavor.)
- 200 g Chicken skin(Optional, but adds richness and crispiness. Can be from the thighs or separate pieces.)
- 4-6 Scallions (Japanese long onions or regular green onions)(White and light green parts, cut into 1-inch pieces.)
- 120 ml Soy sauce
- 120 ml Mirin (sweet Japanese rice wine)
- 60 ml Sake (Japanese rice wine)
- 2 tbsp Granulated sugar
- to taste Shichimi togarashi (Japanese seven-spice blend)(For serving, optional.)
- 12-16 Bamboo skewers(Soaked in water for at least 30 minutes to prevent burning.)
👨🍳 Instructions
- 1
Prepare the Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves completely. Continue to simmer gently for about 8-10 minutes, or until the sauce has thickened slightly to a syrupy consistency. It should coat the back of a spoon. Remove from heat and set aside to cool.
⏱️ 10-12 minutes - 2
Prepare the Chicken and Skewers: Cut the chicken thighs into roughly 1-inch bite-sized pieces. If using chicken skin, cut it into similar-sized pieces. Cut the scallions into 1-inch segments. Thread the chicken pieces onto the soaked bamboo skewers, alternating with pieces of chicken skin (if using) and scallion segments. Aim for about 3-4 pieces of chicken per skewer. Ensure the ingredients are packed snugly but not overly compressed.
⏱️ 15 minutes - 3
Grill the Yakitori: Preheat your grill to medium-high heat. If using charcoal, aim for consistent, hot embers (around 200-230°C / 400-450°F). Place the skewers on the hot grill. Grill for 3-5 minutes per side, turning frequently to ensure even cooking and prevent burning. During the last few minutes of cooking, generously brush the skewers with the prepared tare sauce on all sides. Continue grilling and basting until the chicken is cooked through, slightly charred, and the sauce is caramelized and glossy. The internal temperature of the chicken should reach 74°C (165°F).
⏱️ 10-15 minutes - 4
Serve: Remove the yakitori from the grill. Arrange on a platter and sprinkle with shichimi togarashi, if desired. Serve immediately while hot.
⏱️ 1 minute
💡 Pro Tips
- ✓For authentic flavor, grilling over binchōtan charcoal is highly recommended, but a gas grill or broiler can also be used.
- ✓Don't overcrowd the grill; cook in batches if necessary to maintain heat.
- ✓Basting with the tare sauce multiple times during the final stages of cooking builds layers of flavor and creates a beautiful glaze.
- ✓If you prefer a salt-and-pepper (shio) style yakitori, simply season the skewers with salt and pepper before grilling, omitting the tare sauce.
- ✓Ensure chicken skin is rendered and crispy for the best texture.
🔄 Variations
- Negima Yakitori: Substitute scallions with leek segments for a classic variation.
- Tsukune Yakitori: Prepare seasoned ground chicken meatballs and thread them onto skewers.
- Vegetable Yakitori: Include pieces of bell pepper, onion, or mushrooms on skewers.