Chicken Yakitori
This is the only Chicken Yakitori recipe you will ever need. It delivers that authentic Japanese grill flavor right in your own kitchen in just thirty minutes. We are using juicy chicken thighs and a homemade tare sauce that is perfectly balanced between sweet and savory. Skip the takeout and make this instead. Your family will thank you.
Servings: 4
Calories: 290kcal
Ingredients
For the sauce (tare):
- ½ cup soy sauce low sodium
- ¼ cup mirin
- ¼ cup sake
- 2 tablespoons brown sugar
- 1 clove garlic minced
- 1 teaspoon fresh ginger grated
For the skewers:
- 1½ pounds boneless skinless chicken thighs cut into 1 inch pieces
- 3 green onions cut into 1½ inch pieces
- Wooden skewers soaked in water for 30 minutes
Instructions
- In a small saucepan, combine ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 tablespoons brown sugar, 1 minced garlic clove, and 1 teaspoon grated ginger. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Set aside.
- Thread 1½ pounds chicken thigh pieces and 3 chopped green onions onto soaked skewers, alternating chicken and green onion.
- Preheat a grill pan or outdoor grill over medium high heat.
- Place the skewers on the grill and cook for 2 to 3 minutes, then brush with some of the prepared sauce. Turn the skewers and cook for another 2 to 3 minutes, then brush again with the sauce.
- Continue cooking and turning the skewers for a total of 8 to 10 minutes, brushing with sauce each time, until the chicken is fully cooked and slightly caramelized.
- Remove from grill and brush one last time with the sauce before serving.
Notes
- The Skewer Secret: If you are using wooden skewers please do not ignore my warning about soaking them. Put them in a tray of water for at least 30 minutes before you start threading the meat. If you skip this the wood will catch fire and your dinner will taste like a literal campfire.
- Chicken Choice: I will say it one more time for the people in the back. Use chicken thighs. Chicken breasts are too lean and will turn into dry sponges over high heat. Thighs have the fat content needed to stay tender and stand up to the intense caramelization of the sauce.
- Sauce Safety: When you are brushing the sauce onto the raw or partially cooked chicken the brush becomes contaminated. If you want extra sauce for dipping at the table make sure you set aside a small portion of the clean glaze before you start the grilling process.
- Grill Temperature: You want a medium high heat. If the grill is too cold the chicken will steam and stick to the grates. If it is too hot the sauce will burn into a bitter crust before the chicken is cooked through. Look for that perfect sizzle when the meat hits the pan.
Nutrition
Serving: 1serving | Calories: 290kcal | Carbohydrates: 15g | Protein: 36g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.03g | Cholesterol: 162mg | Sodium: 1415mg | Potassium: 571mg | Fiber: 0.5g | Sugar: 10g | Vitamin A: 131IU | Vitamin C: 2mg | Calcium: 39mg | Iron: 2mg
