Japanese Chicken Yakitori Ultimate (Print Version)
Juicy grilled chicken skewers brushed with a sweet-savory tare, finished with scallions and optional shichimi.
# What You'll Need:
→ Chicken & Skewers
01 - 1.3 lb boneless, skinless chicken thighs
02 - 2 spring onions (scallions), cut into 1¼ inch pieces
03 - 8 bamboo skewers
→ Yakitori Sauce (Tare)
04 - ⅓ cup plus 1½ tbsp soy sauce
05 - 3 tbsp plus 1 tsp mirin
06 - 2 tbsp sake
07 - 2 tbsp sugar
08 - 1 garlic clove, minced (optional)
09 - 1 tsp grated fresh ginger
# How to Make It:
01 - Submerge bamboo skewers in water and soak for at least 30 minutes to prevent burning during grilling.
02 - Trim chicken thighs and cut into uniform bite-sized pieces, approximately 1¼ to 1½ inch squares, ensuring even cooking.
03 - Thread chicken pieces and spring onion segments alternately onto the soaked skewers, distributing evenly and leaving a small handle at the base.
04 - In a small saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Bring to a boil over medium heat while stirring, then reduce to a simmer for 5 to 7 minutes until the sauce thickens slightly. Divide into two portions: one for basting and one for serving.
05 - Preheat a grill, broiler, or barbecue to medium-high heat, ensuring the grates are clean and lightly oiled.
06 - Place skewers on the hot grill and cook for 8 to 10 minutes, turning occasionally. Baste generously and frequently with the reserved yakitori sauce until the chicken develops a glossy, caramelized coating and is cooked through completely.
07 - Transfer yakitori to a serving plate and drizzle with the remaining reserved sauce. Serve immediately while hot.
# Expert Advice:
01 -
- The tare sauce alone is worth making, and once you taste it reduced to a syrupy glaze, you will want to put it on everything from salmon to steamed vegetables.
- Using chicken thighs means even if you slightly overcook a skewer, it stays juicy and forgiving, which makes this nearly impossible to ruin.
02 -
- Do not skip soaking the skewers because dry bamboo catches fire fast and you will end up with charred sticks and raw chicken in the middle, which I can confirm is deeply frustrating.
- Dividing the sauce before basting is the single most important step because brushing raw chicken juices back into the whole batch means the remaining sauce is unsafe to serve.
03 -
- Pat the chicken pieces completely dry before threading them because excess moisture prevents the sauce from adhering and you end up with boiled looking skewers instead of lacquered ones.
- Apply the basting sauce in thin layers rather than one thick coat, letting each layer caramelize before adding the next, which builds that deep, glossy shell that makes yakitori irresistible.