Chicken Yakitori Recipe

Trim and cut

Pat the chicken thighs dry with paper towels. Trim off large pieces of excess fat. Cut the thighs into roughly 1 to 1 1/4-inch cubes so they thread neatly onto skewers and cook evenly.

Season and marinate lightly

Place the chicken pieces in a bowl. Sprinkle with kosher salt and black pepper, pour in 2 tablespoons sake and 1 teaspoon vegetable oil, then toss to combine. Let sit at room temperature for 15–20 minutes or refrigerate up to 1 hour (bring back to room temperature 20 minutes before grilling). This light sake rinse removes excess funk and helps the tare adhere.

Soak skewers

If using bamboo skewers, soak them in warm water for at least 30 minutes to prevent burning on the grill.

Combine 1 tablespoon soy sauce, 1 tablespoon mirin, 2 tablespoons sake, 2 teaspoons granulated sugar, 1 teaspoon light brown sugar (optional), sliced ginger and smashed garlic in a small saucepan. Bring to a gentle simmer over medium heat, stirring to dissolve the sugars. Reduce heat to low and simmer, uncovered, for 6–8 minutes until the sauce becomes slightly syrupy and aromatic. Remove from heat and discard the ginger slices and garlic clove (or leave in for stronger flavor). Taste and adjust: add a pinch more sugar for sweetness or a splash more soy for salt. Let cool to warm; the tare will thicken slightly as it cools.

Thread 3–5 pieces of chicken per skewer, leaving a small gap between pieces so heat circulates. If using scallions, alternate chicken and scallion pieces (chicken–scallion–chicken) for negima-style yakitori. Do not overcrowd.

Preheat

Preheat a grill to medium-high (around 400°F / 200°C) or heat a heavy cast-iron grill pan over medium-high on the stovetop. Brush the grill grates or pan lightly with oil to prevent sticking.

First cook

Place skewers on the hot grill or pan. Cook for 2–3 minutes without moving to develop color, then rotate and cook for another 2–3 minutes. The chicken should be about 70–75% cooked through at this point.

Baste with tare

Using a brush, generously baste the exposed chicken with the warm tare. Turn the skewers and baste the other sides. Continue cooking, turning every 1–2 minutes and basting each time, for another 3–5 minutes until the chicken is cooked through (internal temperature 165°F / 74°C) and the glaze is glossy and slightly caramelized. Watch carefully to avoid burning the sugars—lower the heat if the tare chars too quickly.

Finish

In the final minute, give a light final brush of tare, then remove skewers from heat and let rest 1–2 minutes so juices redistribute and glaze sets.

Transfer skewers to a platter. Sprinkle with toasted sesame seeds and a light dusting of shichimi togarashi or chili flakes if desired. Serve immediately with extra tare on the side for dipping and steamed rice or pickles as accompaniments.