Japanese Yakitori Chicken Skewers
Juicy chicken thigh skewers grilled with a glossy soy-mirin tare, scallions, and lemon for an easy izakaya-style meal.
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.
Nutrition
Calories: 430kcalCarbohydrates: 18gProtein: 34gFat: 23gSaturated Fat: 6gCholesterol: 145mgSodium: 1160mgFiber: 1gSugar: 14g