Yakitori (Japanese Grilled Chicken Skewers)
Main55 min4 servingsMediumAbout this recipe
Yakitori is a beloved Japanese street food of bite-sized chicken pieces skewered and grilled over charcoal, basted repeatedly with a sweet-savory tare sauce until lacquered and caramelized. This home version uses a broiler or grill to achieve that signature char while keeping everything approachable. The tare sauce — a glossy blend of soy sauce, mirin, sake, and sugar — is the heart of the dish and doubles as a dipping sauce. Serve with cold beer, steamed rice, and a sprinkle of sesame seeds for an authentic izakaya experience at home.
Instructions
- 1
If using wooden skewers, submerge them in water and soak for at least 30 minutes to prevent burning. Metal skewers need no soaking.
- 2
Combine the Soy Sauce, Mirin, Sake, and Sugar in a small Saucepan. Bring to a boil over medium-high heat, stirring to dissolve the Sugar. Reduce the heat to medium-low and simmer, stirring occasionally, until the sauce has reduced by about one-third and is slightly syrupy, about 10–12 minutes. Remove from heat and let cool — it will thicken further as it cools. Reserve half the sauce for basting and half for serving.
- 3
Pat the Chicken Thighs pieces dry with paper towels. Toss with the Neutral Oil and Kosher Salt in a Bowl. Thread 4–5 pieces of Chicken Thighs snugly onto each skewer, folding any thin flaps of skin under so the meat is compact and even. Aim for about 8–10 skewers total.
- 4
GRILL METHOD: Preheat a gas or charcoal Grill to medium-high heat. Clean and oil the grates. Place skewers on the Grill and cook undisturbed for 3–4 minutes until the underside has grill marks. Flip and cook another 3 minutes. BROILER METHOD: Set your Oven to broil (high) and position a rack about 6 inches from the element. Place skewers on a Wire Rack set over a foil-lined Baking Sheet. Broil for 5–6 minutes per side until lightly charred.
- 5
Once the Chicken Thighs is mostly cooked through (internal temp around 155°F), begin basting. Brush the skewers generously with the tare sauce, flip, and baste the other side. Cook for 1–2 minutes per side. Repeat this baste-flip-baste cycle 2–3 more times until the Chicken Thighs is deeply lacquered, caramelized, and registers 165°F internally. The sugars in the sauce will create a gorgeous, slightly charred glaze — watch closely to avoid burning.
- 6
Transfer the finished skewers to a serving platter. Garnish with sliced Green Onions and toasted Sesame Seeds. Serve the reserved tare sauce in a small Bowl alongside for dipping. Sprinkle with Shichimi Togarashi if desired for a light kick.
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