These succulent Japanese grilled chicken skewers are glazed with a sweet and savory tare sauce that caramelizes beautifully over charcoal or high heat. Tender pieces of chicken thigh and scallions alternate on skewers, creating a perfectly balanced street-food favorite that's crispy on the outside and juicy within. Once you taste homemade yakitori, you'll understand why this is one of Japan's most beloved grilled dishes.
⏱️50 min
📊Medium
👥4 servings
🍽️Main
meatquickfamily
Ingredients
900 gchicken thighs
8 piecesscallions
100 mlsoy sauce
50 mlmirin
50 mlsake
15 gsugar
3 piecesgarlic cloves
10 gginger
12 pieceswooden skewers
10 gsesame seeds
Instructions
1PREPARE THE SKEWERS: Soak wooden skewers in water for at least 30 minutes to prevent them from burning during grilling. This crucial step ensures the skewers remain intact and don't char excessively before the chicken is cooked through. While soaking, prepare your work station and gather all ingredients.
2MAKE THE TARE SAUCE: In a small saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger over medium heat. Stir continuously for 5-7 minutes until the mixture thickens slightly and becomes glossy, with the sugar completely dissolved. The sauce should coat the back of a spoon and smell fragrant and deeply savory; this concentrated glaze is what gives yakitori its signature shine and depth of flavor.
3PREPARE THE CHICKEN: Cut chicken thighs into roughly 3-4 cm bite-sized pieces, removing any excess fat but leaving some marbling for juiciness. Pat the chicken dry with paper towels to promote better browning and caramelization on the grill. Cut scallions into 3 cm segments, separating the white and light green parts from the darker green tops, as they cook at slightly different rates.
4ASSEMBLE THE SKEWERS: Thread chicken pieces and scallion segments alternately onto skewers, starting and ending with chicken for structural integrity. Use about 3-4 pieces of chicken per skewer with 2-3 scallion pieces interspersed. Pack the ingredients snugly but not too tightly, allowing heat to circulate around each piece for even cooking.
5PREHEAT AND GRILL: Heat your grill or grill pan to high heat (around 200°C/390°F) and lightly oil the grates to prevent sticking. Place skewers on the hot grill and cook for 3-4 minutes per side without moving them, allowing a golden-brown crust to form. The chicken should be almost cooked through by this point, with the exterior showing attractive grill marks and the chicken releasing easily from the grates.
6GLAZE AND FINISH: Using a brush, generously coat the skewers with tare sauce on both sides during the final 2 minutes of cooking, recoating 2-3 times and allowing each layer to caramelize slightly. The sauce should bubble and stick to the chicken, creating a glossy, caramelized exterior. Pierce the thickest piece of chicken with a knife to ensure the juices run clear and there's no pink inside, indicating the chicken is cooked through to 165°F (74°C) internally.
7SERVE AND GARNISH: Transfer the finished yakitori to a serving plate while still warm and immediately sprinkle with toasted sesame seeds and any remaining scallion greens for freshness and visual appeal. Serve immediately with any remaining warmed tare sauce on the side for dipping. Yakitori is best enjoyed hot off the grill when the exterior is still crispy and the interior remains moist and tender.