Yakitori-grill Recipe

Soak skewers

Place wooden or bamboo skewers in cold water to soak for at least 30 minutes (prevent burning).

Cut chicken

Trim fat from the chicken thighs (and breast if using). Cut into 1 to 1 1/4-inch bite-sized cubes so they cook evenly.

Prepare scallions

Trim roots and any wilted tops from green onions. Cut into 1 1/4 to 1 1/2-inch pieces. You can thread them whole or alternate chicken and scallion pieces on skewers.

Combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tsp sugar, sliced ginger and smashed garlic 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 slightly thickened, about 8–12 minutes. Taste and adjust: if too salty add 1–2 tsp sugar or a splash more mirin. Strain out ginger and garlic if desired, then keep warm. Reserve about 1/4 cup of tare for brushing during grilling and the remainder for serving.

Thread 3–4 pieces of chicken per skewer, leaving small gaps for even cooking. If using scallions, alternate chicken and scallion pieces (classic yakitori 'negima'). Lightly brush or rub each skewer with the 1 tbs vegetable oil to prevent sticking.

Season lightly with coarse black pepper. Do not salt heavily — the tare is salty.

Preheat grill: If using charcoal, get a medium-hot zone with hot coals and a cooler zone for finishing. If using gas, preheat to medium-high (around 400°F / 200°C). Oil the grill grates.

Place skewers over direct heat and cook for 2–3 minutes per side until you get good color. Turn frequently so pieces cook evenly and do not burn. Use tongs rather than a fork to keep juices in the meat.

Begin basting: After the chicken is mostly cooked (internal temp ~150°F / 65°C), brush a thin coat of hot tare on each side and continue grilling 30–60 seconds per side to set glaze. Repeat 2–3 times, turning and basting, until an attractive glossy glaze forms and internal temperature reaches 165°F (74°C). Avoid too heavy an application early on to prevent burning.

If flare-ups occur, move skewers to cooler zone briefly and then return to finish glazing.

Remove skewers from heat and let rest 2 minutes. Brush once more with reserved tare if desired for extra gloss.

Plate yakitori, sprinkle lightly with toasted sesame seeds or shichimi togarashi, and serve with lemon wedges on the side. Offer extra tare for dipping.