Yakitori-style Chicken Satays Recipe

Prepare skewers

If using wooden/bamboo skewers, place them in cold water to soak at least 30 minutes to prevent burning. Metal skewers need no soaking.

Cut chicken

Trim excess fat from the chicken thighs and cut into 3/4–1 inch pieces (bite-size, even pieces so they cook evenly). You should get about 24–28 pieces from 1 lb.

Make marinade

In a medium bowl combine 3 tbs soy sauce, 2 tbs mirin, 1 tbs sake, 1 tsp sugar, 1 tsp grated ginger, 1 tsp minced garlic, and 1 tsp sesame oil. Whisk until sugar dissolves.

Marinate

Add the chicken pieces to the marinade, stir to coat thoroughly, cover, and refrigerate for at least 30 minutes and up to 4 hours. For best flavor, 1–2 hours.

Thread chicken

Drain excess marinade. Thread 3–4 pieces of chicken onto each skewer, leaving small gaps so heat can circulate. Arrange skewers on a tray and bring to near room temperature for 15 minutes before cooking.

Make tare

Combine 4 tbs soy sauce, 3 tbs mirin, 2 tbs sake, 1 tbs brown sugar (or honey), 1 tsp grated ginger and 1 smashed garlic clove in a small saucepan. Bring to a gentle simmer over medium heat.

Simmer and reduce the sauce 6–8 minutes until slightly thickened and glossy. Remove and discard the garlic clove. If desired, whisk in 1 tsp neutral oil for extra shine. Taste and adjust sweetness or salt as needed; tare should be balanced, slightly sweet-salty.

Reserve glaze for basting

Divide the tare: reserve about 2 tbs of the finished glaze for serving and keep the rest warm for basting during grilling. If not using immediately, cool and refrigerate.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or set oven broiler to high with an oven rack 6 inches from the heat. Oil the grates or line a broiler pan and brush with the 1 tbs vegetable oil.

Grill the skewers over direct heat: place skewers on the hot grill and cook 2–3 minutes per side until the chicken is opaque and has light char marks. Turn frequently to cook evenly. If using broiler, place skewers on a foil-lined sheet and broil 3–4 minutes per side watching carefully.

Baste with tare

During the last 2–4 minutes of cooking, begin brushing the skewers with the warm tare every time you flip them, building up a glossy coating. Apply 2–3 thin coats rather than one heavy coat to avoid burning the sugar.

Finish and rest

When chicken is cooked through (internal temperature 165°F / 74°C), remove skewers to a platter and let rest 2 minutes. Brush once more with reserved tare for extra flavor.

Garnish with thinly sliced green onions and a sprinkle of sesame seeds before serving.

Make peanut sauce

In a small bowl whisk together 3 tbs creamy peanut butter, 3 tbs coconut milk (or water), 1 tsp soy sauce, 1 tsp lime juice, 1 tsp sriracha (adjust to heat preference), 1 tsp brown sugar (or honey). Add 1 tbs warm water as needed to reach a dippable consistency. Taste and adjust seasoning.

Transfer to a small serving bowl alongside the skewers.