Yakitori

Yakitori became a regular on my menu after a cozy backyard dinner where I grilled skewers over charcoal just to recreate that street-side Japanese flavor I once experienced at a small izakaya. I remember basting them in the sticky-sweet tare sauce, flipping them gently, and watching the glaze caramelize with each turn. The smell alone was enough to make everyone at the table excited.

Now, I make yakitori whenever I want something flavorful, fun to eat, and a little interactive. Whether it’s served as an appetizer or the main event, these juicy, grilled chicken skewers brushed with glossy sauce always deliver the perfect balance of savory and sweet with a hint of smokiness.

Ingredients

Here’s what I use for this recipe. You can always make substitutions if you prefer!

• Chicken thighs – Juicy and tender, ideal for grilling on skewers.
• Soy sauce – The base of the tare sauce, adding deep umami.
• Mirin – Brings mild sweetness and a lovely sheen to the glaze.
• Sake – Adds depth and complexity to the sauce.
• Sugar – Balances the saltiness with a touch of caramelized sweetness.
• Garlic and ginger – Provide aromatic warmth and boost the flavor of the marinade.
• Green onions – Optional, but great when grilled between chicken pieces for contrast.
• Sesame seeds – Sprinkled on top for nutty crunch and presentation.
• Skewers – Wooden or metal, used to hold the chicken pieces together while grilling.

Tools You’ll Need

• Grill or grill pan – For achieving that smoky char on the skewers.
• Small saucepan – To simmer and reduce the tare sauce until thick and sticky.
• Basting brush – To apply the sauce as the yakitori cooks.
• Cutting board and sharp knife – For prepping the chicken and green onions.
• Skewers (soaked if wooden) – To hold everything together during grilling.
• Tongs – For turning the skewers while grilling.

Instructions

Step 1: Make the tare sauce

In a small saucepan, I combine soy sauce, mirin, sake, sugar, garlic, and ginger. I bring it to a gentle simmer and let it cook until slightly thickened, about 10–12 minutes. Once it coats the back of a spoon, I remove it from the heat and set it aside.

Step 2: Prep the chicken

I cut the chicken thighs into bite-sized chunks, around 1 to 1.5 inches each. If I’m using green onions, I cut them into similar lengths so they cook evenly.

Step 3: Skewer the chicken

I thread the chicken pieces onto soaked wooden skewers, alternating with green onion slices if I’m using them. I leave a little space between each piece so they cook evenly.

Step 4: Grill the skewers

I heat my grill or grill pan over medium heat, then place the skewers down and cook for about 3 minutes on each side. As they cook, I begin brushing them generously with the tare sauce.

Step 5: Glaze and finish

I continue turning and basting until the chicken is fully cooked through and slightly charred on the edges, with the sauce beautifully caramelized and sticky.

Step 6: Serve and enjoy

I plate the yakitori while it’s hot, sprinkle with sesame seeds or extra chopped green onion, and serve them as-is or over a bowl of steamed rice.

Tips

I soak wooden skewers in water for at least 30 minutes before grilling to prevent burning.

Chicken thighs work best for juiciness, but chicken breast can also be used if you keep an eye on the cook time.

I sometimes double the tare recipe and reserve half for dipping or drizzling at the table.

You can add vegetables like mushrooms or bell peppers for variety on the skewers.

Leftover yakitori makes a great rice bowl the next day with extra sauce and a soft egg on top.

Ways to Serve

As a snack or appetizer at parties or casual get-togethers.

Alongside steamed rice, pickles, and miso soup for a complete meal.

Served with cold beer or sake for a perfect izakaya-style dinner.

I like to wrap leftovers in lettuce leaves for a lighter twist.

Frequently Asked Questions

What does Yakitori mean?

Yakitori translates to “grilled bird” in Japanese – traditionally skewered chicken grilled over charcoal and often served with tare sauce.

Can I make Yakitori without a grill?

Yes! You can use a grill pan or broil them in the oven – just keep an eye on them and baste regularly.

What’s in tare sauce for Yakitori?

Tare is made from soy sauce, mirin, sake, sugar, and aromatics like garlic and ginger. It’s sweet, salty, and sticky when reduced.

How do I keep Yakitori from drying out?

Use chicken thighs for more moisture, and don’t overcook. Keep basting with sauce to retain juiciness.

See You in the Kitchen

I hope you give this Yakitori recipe a try – it’s one of those dishes that brings people together and makes dinner feel like a celebration. Whether you’re grilling outside or pan-searing indoors, these glazed skewers are always a hit. Let me know how yours turn out!

Happy Cooking!

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