Yakitori Recipe
Grilled chicken and scallion on a skewer with teriyaki sauce.
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Ingredients
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Chicken & Skewers
Teriyaki Sauce
Finishing
Method
Chicken & Skewers
- 1
Prepare skewers (if using bamboo)
Soak the bamboo skewers in warm water for at least 30 minutes to prevent burning while grilling.
- 2
Cut chicken
Trim excess fat from the chicken thighs and cut into 1 to 1 1/4-inch bite-sized pieces. Keep pieces uniform for even cooking.
- 3
Prepare scallions
Trim root ends and any wilted tops from scallions. Cut into 1 1/2- to 2-inch lengths so each skewer alternates chicken and scallion pieces.
- 4
Season
Place chicken pieces in a bowl. Add 1 tbs vegetable oil, 1 tsp salt, and 1 tsp black pepper. Toss to coat evenly.
- 5
Assemble skewers
Thread chicken and scallion pieces onto skewers in alternating order: 2-3 pieces of chicken then 1 scallion segment (or an arrangement that fits the skewer length). Leave about 1/2 inch at each end for handling. For 1 lb chicken and 6 scallions you should get about 6–8 skewers.
Teriyaki Sauce
- 6
Combine
In a small saucepan combine 1 cup soy sauce, 1 tbs mirin, 1 tbs sake, 2 tbs granulated sugar, 1 tsp grated ginger, and 1 tsp minced garlic. Stir to dissolve the sugar.
- 7
Simmer
Bring mixture to a gentle simmer over medium-low heat, stirring occasionally. Let simmer 6–8 minutes to meld flavors.
- 8
Thicken
Mix 1 tsp cornstarch with 1 tbs water to make a slurry. Slowly whisk the slurry into the simmering sauce and cook 1–2 minutes until slightly thickened to a glossy coating consistency. Remove from heat and set aside. The sauce will thicken further as it cools.
Grilling & Finishing
- 9
- 10
- 11
Turn & baste
Flip skewers and brush the cooked side with a thin coat of the teriyaki sauce. Cook another 3–4 minutes. Continue turning every 2–3 minutes and brushing with sauce each time so the chicken builds up a shiny glaze and cooks through. Total grilling time should be 10–12 minutes, until internal temperature reaches 165°F (74°C) and chicken is nicely caramelized but not burned.
- 12
Rest & garnish
Remove skewers from heat and let rest 2 minutes. Brush once more with any reserved sauce. Sprinkle with 1 tsp sesame seeds and, if desired, 1/2 tsp shichimi togarashi or chili flakes for heat. Serve hot.