Classic Chicken Yakitori (Japanese Chicken Skewers)

Yakitori is the ultimate Japanese street food—simple, savory-sweet, and perfect for a home grill or even your oven broiler. This version uses the traditional “tare” (glaze) that gives the chicken its iconic glossy finish and deep umami flavor.

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1. The Ingredients

For the Chicken & Skewers:

• Chicken: 2 lbs boneless, skinless chicken thighs (cut into 1-inch pieces). Thighs are best as they stay juicy under high heat.

• Scallions: 1 bunch, cut into 1-inch lengths (use the white and light green parts for skewers; save dark greens for the sauce).

• Skewers: Bamboo or metal. Note: If using bamboo, soak them in water for 30 minutes to prevent burning.

For the Yakitori Tare (Sauce):

• Soy Sauce: ¾ cup

• Mirin (Sweet Rice Wine): ¼ cup + 2 tbsp

• Sake: ¼ cup + 2 tbsp

• Brown Sugar: ¼ cup (packed)

• Aromatics: 1-inch piece of fresh ginger (sliced) and 2 cloves of garlic (smashed).

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2. Instructions

Step 1: Make the Tare (Glaze)

1. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, ginger, garlic, and the dark green parts of the scallions.

2. Bring to a gentle boil, then reduce heat and simmer uncovered for about 5–10 minutes until the sauce reduces by half and thickens into a syrupy glaze.

3. Strain out the solids. Reserve about ¼ cup of the sauce in a separate bowl for serving; use the rest for basting.

Step 2: Assemble the Skewers

1. Thread the chicken and the 1-inch scallion pieces onto the skewers, alternating between them (usually 3–4 pieces of chicken per skewer).

2. Lightly season the skewers with a pinch of salt and pepper.

Step 3: Grill or Broil

• On the Grill: Preheat to medium-high. Lightly oil the grates. Grill the skewers for 4–5 minutes per side. Once the chicken is nearly cooked, start brushing generously with the tare. Flip and brush a few more times until the sauce caramelizes and the chicken is fully cooked.

• In the Oven: Set your broiler to high. Line a tray with foil. Broil the skewers 4–6 inches from the heat for 5 minutes. Flip, brush with sauce, and broil for another 2–3 minutes until charred and glazed.

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3. Tips for Success

• Don’t Rush the Basting: Wait until the chicken is mostly cooked before applying the sauce. If you put it on too early, the sugar in the tare might burn before the chicken is done.

• The “Tare” Secret: In Japan, yakitori shops reuse their tare for years, dipping the skewers directly into the pot. At home, you can save any leftover (unused) sauce in the fridge for up to a week for your next stir-fry!

• Garnish: Sprinkle with toasted sesame seeds or Shichimi Togarashi (Japanese 7-spice blend) for a little kick.