Yakitori Recipe

Prep the chicken

Trim excess fat from the boneless chicken thighs and pat dry with paper towels. Cut the thighs into roughly 1 to 1 1/4-inch cubes so they cook evenly.

Season the chicken cubes lightly with 1 tsp salt and 1/2 tsp black pepper and toss to coat.

Thread 4–6 pieces of chicken onto each soaked wooden skewer, leaving a little space between pieces so heat circulates and the glaze can coat the meat.

Make the tare

Combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tbs sugar, 1 tbs smashed ginger, and 1 crushed garlic clove in a small saucepan. Bring to a gentle simmer over medium heat, stirring until the sugar dissolves.

Reduce heat and simmer gently for 10–12 minutes, until the mixture reduces by about one-third and thickens slightly into a glossy glaze. Remove ginger and garlic pieces with a spoon or strain if desired. Keep warm.

Preheat grill

Preheat an outdoor grill or grill pan to medium-high (about 425–450°F / 220–230°C). Oil the grates lightly to prevent sticking.

Place the skewers on the grill, leaving a little space between each. Grill the skewers for 2–3 minutes per side initially, rotating until all sides have good grill marks and the exterior is mostly cooked.

Using a brush or spoon, liberally brush the warm tare over the chicken skewers. Continue grilling and brushing with additional tare every 30–60 seconds, turning frequently, for another 2–4 minutes until the internal temperature reaches 165°F (74°C) and the glaze is sticky and caramelized but not burned.

If flare-ups occur, move skewers to a cooler part of the grill and continue cooking; be careful because the sugar in the tare can burn quickly.

Remove skewers from the grill and let rest for 2 minutes.

Brush any remaining tare over the skewers, sprinkle with 1 tsp sesame seeds and 2 tbs thinly sliced scallions. Optionally dust with shichimi togarashi to taste for heat.

Serve immediately while hot as an appetizer or with steamed rice and pickles as a main.