Description
Master the art of authentic Japanese Chicken Yakitori with this easy-to-follow guide. Achieve tender, juicy chicken with a perfect sweet and savory glaze, no fancy grill needed.
Ingredients
- 1.5 lbs (about 680g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 8–12 bamboo skewers, soaked in water
- 3–4 scallions, cut into 1-inch pieces
- For the Tare (Yakitori Sauce):
- 1/2 cup Japanese soy sauce
- 1/4 cup mirin
- 1/4 cup sake (Japanese cooking wine)
- 2 tbsp granulated sugar
- 1 tbsp neutral oil (like vegetable or canola) for cooking
Instructions
- 1. Prepare Chicken & Skewers: Pat chicken thighs dry and cut into 1-inch pieces. Soak bamboo skewers in water for at least 30 minutes.
- 2. Make Tare: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat for 5-7 minutes, stirring until sugar dissolves and sauce slightly thickens to coat a spoon. Set aside.
- 3. Skewer Chicken: Drain skewers. Thread chicken pieces onto skewers, alternating with scallion pieces. Do not overcrowd.
- 4. Cook Skewers: Heat 1 tbsp oil in a large skillet or grill pan over medium-high heat until hot. Add skewers in batches, cooking for 2-3 minutes per side until browned and slightly charred.
- 5. Baste & Finish: Reduce heat to medium-low. Generously baste skewers with tare, turning frequently. Continue cooking and basting for 5-7 minutes, or until chicken is cooked through (165°F/74°C) and beautifully glazed. Serve immediately.
- Prep Time: 20 mins
- Cook Time: 15 mins