Description
Yakitori is a classic Japanese grilled chicken skewers recipe featuring tender chicken thighs and scallions glazed with a flavorful tare sauce made from soy sauce, mirin, sake, and brown sugar. Perfectly caramelized under the broiler or on the grill, this dish makes a delicious appetizer or main course with a deliciously sticky and savory coating.
Ingredients
Sauce (Tare)
- ¾ cup soy sauce
- ¼ cup + 2 tablespoons mirin (sweet rice wine)
- ¼ cup + 2 tablespoons sake
- ¼ cup + 2 tablespoons (packed) light brown sugar
- 1-inch piece fresh ginger, peeled and sliced
- 2 cloves garlic, peeled and smashed
- 1 bunch scallions, dark green parts separated from light green parts
- 1 tablespoon cornstarch combined with 1 tablespoon cold water (cornstarch slurry)
Skewers
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch (2.5-cm) pieces
- Light green parts of 1 bunch scallions, cut into 1-inch pieces (for skewering)
- 8 to 10 metal or bamboo skewers (if using bamboo, soak in water for 30 minutes)
- Sesame seeds (optional, for serving)
Instructions
- Make the tare sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, sliced ginger, smashed garlic, and the dark green parts of the scallions. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for 5 minutes. Remove and discard the ginger, garlic, and scallions using a slotted spoon. Stir in the cornstarch slurry and cook for 1 to 2 more minutes until the sauce thickens and can coat the back of a spoon. Reserve 1 cup of this sauce for serving and set aside the rest for basting during cooking.
- Prepare the skewers: Thread the chicken pieces and light green scallion pieces alternately onto the soaked skewers, spacing them evenly.
- Cook the yakitori (Broiling method): Line a baking sheet with heavy-duty foil and arrange the skewers in a single layer 4 to 6 inches from the broiler. Broil the skewers for 5 minutes on one side, then flip and broil for 5 minutes on the other side. Brush the top side with some basting sauce, then broil for an additional 1 to 2 minutes until caramelized. Flip again, brush with sauce, and broil 1 to 2 more minutes until the chicken is fully glazed and cooked through.
OR Grilling method: Preheat a grill to medium-high heat and lightly oil the grates. Grill the skewers for 4 to 5 minutes per side, then baste with sauce and continue cooking for a few more minutes, basting once or twice more, until the chicken is cooked through and caramelized in spots. - Serve: Transfer the cooked skewers to a serving platter. Drizzle with some of the reserved serving sauce and sprinkle with toasted sesame seeds, if using. Serve hot with remaining sauce on the side for dipping. Note: If using the basting sauce as dipping sauce, bring it to a full boil for one minute before serving to ensure food safety.
Notes
- Soak bamboo skewers in water for at least 30 minutes before grilling or broiling to prevent burning.
- To deepen the flavor of the sesame seeds, toast them in a dry pan over medium heat until golden and fragrant before sprinkling on the skewers.
- For best results, use boneless skinless chicken thighs as they remain moist and tender during cooking.
- If you do not have a grill or broiler, cooking the yakitori under a stovetop grill pan is also an option but you may need to turn frequently to prevent burning.
