Yakitori Recipe
Make Yakitori Recipe in just 55m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Chicken & Skewers
Tare (Yakitori Sauce)
Finish & Garnish
Method
Chicken & Skewers
- 1
Prepare skewers (if using wooden)
If using wooden skewers, soak them in cold water for 30 minutes to prevent burning. Metal skewers do not need soaking.
- 2
Cut chicken
Trim excess fat from the boneless chicken thighs and cut into 1 to 1 1/4-inch pieces so they thread evenly on skewers and cook uniformly.
- 3
Season chicken
Place cut chicken in a bowl and sprinkle with the 1 tsp salt and 1/2 tsp black pepper. Toss lightly to distribute seasoning.
- 4
Thread chicken and scallions
Thread chicken pieces onto skewers, leaving a small gap between pieces. For negima-style yakitori, alternate chicken pieces with 1–2 pieces of scallion on each skewer. Aim for 3–4 chicken pieces per 6–8 inch skewer.
- 5
Tare (Yakitori Sauce)
- 6
Combine sauce ingredients
In a small saucepan, combine 1/4 cup soy sauce, 3 tbsp mirin, 2 tbsp sake, 2 tbsp granulated sugar, 1 tsp rice vinegar, sliced ginger, and the optional smashed garlic clove.
- 7
Simmer and reduce
Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for 8–10 minutes, stirring occasionally, until slightly thickened and glossy. The sauce should coat the back of a spoon. Remove from heat and discard ginger and garlic pieces or leave them if you prefer more aroma.
- 8
Cool and reserve
Let the tare cool slightly. Reserve about 3–4 tablespoons for brushing during cooking and 1–2 tablespoons for serving. If the sauce becomes too thick when cold, warm briefly before using.
Grilling & Finishing
- 9
- 10
Brush with tare and finish
Once lightly charred and nearly cooked through, begin brushing the reserved tare over the skewers. Grill 1–2 minutes after each brush, turning and brushing 2–3 times so the sauce becomes glossy and slightly caramelized. Total cooking time will be about 8–10 minutes depending on heat and skewer thickness; ensure internal temperature reaches 165°F (74°C).
- 11
Final rest and garnish
Remove skewers from heat and let rest for 2 minutes. Sprinkle toasted sesame seeds and a light pinch of shichimi togarashi or crushed red pepper if using. Serve immediately with additional tare on the side for dipping.