Chicken Yakitori Recipe

Make tare

Combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 2 tablespoons sugar, grated ginger, and smashed garlic clove in a small saucepan.

Bring mixture to a gentle simmer over medium heat, stirring until sugar dissolves. Reduce heat to low and simmer, uncovered, until sauce thickens slightly and coats the back of a spoon, about 8–10 minutes. Remove garlic clove and discard.

Cool the tare to warm. Reserve about 3 tablespoons for basting while grilling and the remainder for serving. If you prefer a glossy thicker glaze, simmer a few minutes longer; if too thick, add 1 tablespoon water to adjust.

Prepare chicken and scallions

Trim excess fat from 1 lb boneless skin-on chicken thighs. Pat dry, then cut into 1 to 1 1/4-inch pieces so they thread evenly on skewers. Cut 4 scallions into 1 1/2-inch pieces. Keep chicken and scallions similar-sized for even cooking.

Season cut chicken lightly with 1 tsp fine sea salt and 1/2 tsp freshly ground black pepper. Let sit 10 minutes to come closer to room temperature while you heat the grill or pan.

Assemble skewers

Thread chicken pieces and scallions onto soaked bamboo skewers, alternating chicken and scallion, leaving a small gap between pieces so heat circulates. Each skewer should hold about 3–4 chicken pieces depending on size.

Cook yakitori

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). Brush the grates or pan lightly with 1 tbsp vegetable oil. Place skewers on the hot surface and cook undisturbed 2–3 minutes until the underside has good color.

Flip skewers and cook another 2 minutes. Begin brushing a thin coat of warm tare on the cooked side, then flip and brush the other side. Continue cooking and basting every 1–2 minutes, turning to avoid burning, until internal temperature reaches 165°F (74°C) and glaze is sticky and lightly caramelized, about 6–8 minutes total.

If flare-ups occur, move skewers to a cooler spot and finish cooking. Remove skewers from heat and let rest 2 minutes.

Brush the skewers with a final thin coat of tare. If desired, lightly drizzle 1 tsp toasted sesame oil or sprinkle 1 tsp toasted sesame seeds and a pinch of shichimi togarashi for heat.

Garnish with chopped cilantro or mitsuba (about 2 tbsp) and serve immediately with remaining tare on the side for dipping.