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Japanese yakitori chicken skewers with tare glaze, scallions, and lemon on a ceramic platter.

Japanese Yakitori Chicken Skewers

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Juicy chicken thigh skewers grilled with a glossy soy-mirin tare, scallions, and lemon for an easy izakaya-style meal.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 430
Ingredients Equipment Method Nutrition Notes

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

Equipment

  • Bamboo skewers
  • Small saucepan
  • Grill or broiler
  • Basting brush

Method
 

Make the Tare:
  1. Combine the soy sauce, mirin, sake, sugar, and ginger in a small saucepan.
  2. Simmer for 5 to 7 minutes until slightly thickened. Cool before using.
Skewer and Grill:
  1. Thread the chicken and scallions onto soaked skewers, leaving a little space between pieces.
  2. Brush lightly with oil and grill or broil over medium-high heat for 8 to 10 minutes, turning often.
  3. 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:
  1. Arrange the skewers on a platter and serve hot with lemon wedges and extra tare.

Nutrition

Calories: 430kcalCarbohydrates: 18gProtein: 34gFat: 23gSaturated Fat: 6gCholesterol: 145mgSodium: 1160mgFiber: 1gSugar: 14g

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.