Yakitori Recipe

Soak skewers

Place bamboo skewers in cold water and soak for at least 30 minutes to prevent burning during grilling.

Prepare chicken

Trim excess fat from the boneless chicken thighs and cut into 1 to 1 1/4-inch bite-size pieces. Pat pieces dry with paper towels.

Season

Lightly toss chicken pieces with 1 tablespoon neutral oil, 1 teaspoon salt, and 1/2 teaspoon freshly ground black pepper in a bowl so they are evenly coated.

Assemble skewers

Thread chicken pieces onto the soaked skewers, leaving a small gap between pieces for even cooking. Alternate with scallion pieces (cut scallions into 1 1/4–1 1/2-inch lengths) if desired, making 3–4 pieces of chicken per skewer depending on size.

Make tare

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

Simmer and reduce

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 8–10 minutes until slightly thickened and glossy. Taste and adjust: if too salty, add 1–2 teaspoons water or a touch more mirin; if too sweet, add 1 teaspoon sake or a splash more soy. Strain out ginger and garlic if you prefer a smooth sauce, then keep warm or cool to room temperature.

Preheat grill or broiler

Preheat an outdoor grill to medium-high (about 400–450°F / 200–230°C) or set oven broiler to high and position rack 6–8 inches from heat source. Oil the grill grates lightly to prevent sticking.

Initial sear

Place skewers on the hot grill and cook uncovered for 2–3 minutes until the undersides get a light char. Flip and cook another 2–3 minutes on the other side. Do not apply sauce yet to avoid burning.

Glaze with tare

Brush the chicken generously with the prepared tare using a clean brush or spoon. Continue grilling, flipping every 1–2 minutes and brushing additional tare each time, for 4–6 more minutes, until chicken is cooked through (internal temperature 165°F / 74°C) and the glaze is sticky and caramelized but not burnt.

Rest and garnish

Remove skewers from the grill and let rest 2 minutes. Sprinkle with 1 teaspoon toasted sesame seeds and, if desired, a light dusting of shichimi togarashi or chili flakes. Serve immediately with extra tare on the side for dipping.