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Japanese Chicken Yakitori

Japanese Chicken Yakitori
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Japanese Chicken Yakitori features juicy, tender chicken thigh skewers glazed with a savory-sweet tare sauce, delivering authentic umami flavors with a smoky grilled finish. This simple yet flavorful dish is perfect for any occasion and easily customizable to suit different tastes and dietary needs.

Ingredients

Scale

Main Ingredients

  • 1 lb skin-on, boneless chicken thighs
  • 4 green onions (scallions), cut into 1 to 1.5 inch pieces
  • 8–10 bamboo skewers, soaked in water for at least 30 minutes

Tare Sauce

  • 1/4 cup soy sauce (or tamari for gluten-free)
  • 1/4 cup mirin
  • 1/4 cup sake
  • 2 tablespoons sugar

Optional Seasonings and Garnishes

  • Ground sansho pepper
  • Toasted sesame seeds
  • Chili flakes (for spicy variation)
  • Spicy miso (optional glaze addition)

Instructions

  1. Prepare the Chicken and Skewers: Cut the chicken thighs into evenly sized bite pieces about 1 to 1.5 inches to ensure even cooking. Cut green onions into similar lengths. Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
  2. Make the Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a gentle boil, then reduce heat and simmer until the sauce thickens slightly and becomes glossy, forming a sticky glaze.
  3. Skewer the Chicken: Thread the chicken pieces alternately with green onion segments onto the soaked bamboo skewers, avoiding overcrowding for even cooking and caramelization.
  4. Grill the Skewers: Preheat a grill, grill pan, or broiler to medium-high heat. Place the skewers on the grill and cook for 3-4 minutes on one side. Brush generously with the tare sauce, then flip and repeat the basting process several times until the chicken is fully cooked and the glaze is glossy with a slight char.
  5. Serve Warm and Garnish: Remove skewers from heat and let rest for a couple of minutes. Serve hot, garnished with optional ground sansho pepper or toasted sesame seeds for added aroma and flavor.

Notes

  • Cut chicken into uniform sizes to ensure even grilling and perfect doneness.
  • Apply tare sauce multiple times while grilling to build a glossy, flavorful coating.
  • Soak bamboo skewers for at least 30 minutes to prevent burning and make handling easier.
  • Use high heat for a quick sear that locks in juices and creates the signature yakitori char.
  • Let skewers rest briefly off the grill before serving to allow juices to redistribute.
  • Tare sauce can be made ahead and refrigerated for deeper flavor.

Nutrition

Keywords: Japanese Chicken Yakitori, grilled chicken skewers, tare sauce, Japanese appetizer, gluten free yakitori

Find it online: https://juliaglam.com/japanese-chicken-yakitori/