Yakitori is Japan’s classic charcoal-grilled chicken skewer, served everywhere from neighborhood izakaya to summer festivals. Its appeal comes from simple seasoning, smoky edges, and tender meat.
This home version uses boneless chicken thighs and a quick soy-mirin tare. Grill or broil the skewers, brushing them several times so the sauce turns glossy without burning.
Soak wooden skewers before grilling and leave a little space between the pieces. That helps the chicken cook evenly and develop char.
Serving Suggestions
Serve with steamed rice, shredded cabbage, edamame, or a cucumber salad. Offer some skewers with tare and some simply seasoned with salt.
Recipe Notes
The tare can be made up to a week ahead and refrigerated. Keep raw and cooked skewers separate, and cook chicken to 165 F in the center.
Japanese Yakitori Chicken Skewers
Equipment
- Bamboo skewers
- Small saucepan
- Grill or broiler
- Basting brush
Ingredients
Tare and Chicken
- 1 1/2 lb boneless chicken thighs cut into 1-inch pieces
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp granulated sugar
- 1 tbsp fresh ginger grated
- 2 tbsp neutral oil for brushing
- 1/2 tsp kosher salt for salt-seasoned skewers
Garnishes
- 4 scallions cut into 1-inch pieces
- 12 bamboo skewers soaked in water
- 1 lemon cut into wedges
Instructions
Make the Tare:
- Combine the soy sauce, mirin, sake, sugar, and ginger in a small saucepan.
- Simmer for 5 to 7 minutes until slightly thickened. Cool before using.
Skewer and Grill:
- Thread the chicken and scallions onto soaked skewers, leaving a little space between pieces.
- Brush lightly with oil and grill or broil over medium-high heat for 8 to 10 minutes, turning often.
- Brush with tare during the final few turns, cooking until glossy, charred in spots, and cooked through. Season some skewers with salt instead if desired.
Serve:
- Arrange the skewers on a platter and serve hot with lemon wedges and extra tare.
Notes
- Do not brush on the tare too early or the sugar can burn.
- Chicken thighs stay juicier than breast meat on the grill.
- Use a broiler rack if grilling outdoors is not practical.