Yakitori Chicken Skewers Recipe

Soak skewers

Place wooden skewers in a shallow dish of cold water and soak for at least 20 minutes while you prep to prevent burning on the grill.

Trim excess fat from the chicken thighs and pat pieces dry with paper towels. Cut the thighs into roughly 1 to 1 1/4-inch pieces for even cooking (about 24–28 pieces from 1 lb).

Toss the cut chicken lightly with 1 tablespoon neutral oil, 3/4 teaspoon kosher salt, and 1/8 teaspoon freshly ground black pepper. This light seasoning helps the chicken brown before the tare is applied.

Thread 3–4 pieces of chicken onto each soaked skewer, leaving a small gap between pieces so heat circulates and they cook evenly. Reserve skewers on a tray; cover and chill briefly if not grilling immediately.

In a small saucepan combine 1/2 cup soy sauce, 1/4 cup mirin, 1/4 cup sake, 3 tablespoons granulated sugar, 1 tablespoon thinly sliced fresh ginger, and 1 smashed garlic clove.

Bring the mixture to a gentle simmer over medium heat, stirring to dissolve sugar. Reduce to low and simmer gently for 8–12 minutes until slightly thickened and glossy. Watch carefully so it does not boil vigorously and reduce too much.

Remove from heat and let the tare cool slightly. Strain out the ginger slices and garlic if you prefer a smooth sauce, or leave them in for extra flavor. Taste and adjust: add up to 1 teaspoon sugar if you want sweeter or a splash more sake for brightness.

Set aside about 3 tablespoons of tare for serving. Reserve the remaining tare for basting during grilling.

Preheat a grill or grill pan to medium-high (about 400–450°F / 200–230°C). Oil the grate lightly to prevent sticking.

Place skewers on the hot grill. Cook for about 2–3 minutes per side until the exterior has good color. After the first two sides have seared, begin basting: brush a thin layer of tare onto the exposed chicken.

Continue to turn and baste every 1–2 minutes with the reserved tare, grilling for a total of 8–10 minutes, until the chicken reaches 165°F (74°C) internal temperature and the sauce is caramelized but not burnt. If flare-ups occur, move skewers to a cooler part of the grill.

During the final minute of cooking, give a final generous brush of tare for a glossy finish.

Transfer skewers to a serving platter. Sprinkle thinly sliced green onions and toasted sesame seeds over the skewers. If using, dust lightly with shichimi togarashi for heat and serve with lemon or lime wedges on the side.

Serve immediately with extra tare on the side for dipping. Leftover tare can be refrigerated for up to 1 week.