Description
Sizzling Japanese Chicken Yakitori brings together grilled skewers of tender chicken glazed with a sweet and savory sauce that’ll make your taste buds dance. Perfectly charred and packed with umami flavor, these skewers are a delicious journey straight from the streets of Tokyo to your dinner table.
Ingredients
Scale
Protein:
- 1 lb boneless, skinless chicken thighs
Tools/Skewers:
- Bamboo skewers
Sauce Ingredients:
- ½ cup soy sauce
- ¼ cup mirin
- ¼ cup sake
- 2 tablespoons brown sugar
- 1 garlic clove
- ½ teaspoon grated fresh ginger
Optional Garnishes:
- Scallions
- Sesame seeds
- Shichimi togarashi
Instructions
- Craft the tare sauce by combining ½ cup soy sauce, ¼ cup mirin, ¼ cup sake, 2 tablespoons brown sugar, 1 minced garlic clove, and ½ teaspoon grated ginger in a small saucepan. Simmer at 200°F for 10-12 minutes until the liquid reduces and thickens slightly.
- Cut 1 lb chicken thighs into precise 1-inch cubes. Soak bamboo skewers in water for 30 minutes to prevent burning during cooking.
- Thread 4-5 chicken pieces onto each skewer, spacing them evenly. Optionally, weave sliced scallions between chicken chunks for added flavor.
- Preheat your grill or grill pan to 425°F and lightly brush the surface with oil to prevent sticking. Ensure your cooking surface is evenly heated.
- Position skewers on the hot grill, cooking for 3-4 minutes on the first side until golden brown and showing clear grill marks.
- Flip skewers carefully and cook the second side for another 3-4 minutes. Brush generously with prepared tare sauce during the final minute of grilling.
- Confirm chicken is fully cooked by checking internal temperature reaches 165°F. The meat should appear glossy and caramelized from the sauce.
- Transfer grilled yakitori to a serving plate. Sprinkle with sesame seeds and chopped scallions for a fresh finishing touch.
- Serve immediately with extra tare sauce on the side for dipping, allowing guests to customize their sauce intensity.
Notes
- Soak wooden skewers in water for at least 30 minutes before grilling to prevent burning and ensure even cooking.
- Select dark meat chicken thighs for more flavor and juiciness compared to chicken breasts, which can dry out quickly.
- Use a meat thermometer to check that chicken reaches an internal temperature of 165°F for safe consumption without overcooking.
- When grilling, create a two-zone heat setup by keeping one side of the grill cooler to prevent burning while allowing the chicken to cook through completely.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 4
- Calories: 230 kcal
- Sugar: 5 g
- Sodium: 950 mg
- Fat: 8 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 0.5 g
- Protein: 27 g
- Cholesterol: 75 mg