Japanese Chicken Yakitori Skewers (Printable Version)

Tender chicken and spring onion skewers glazed with savory-sweet tare sauce, grilled until glossy and caramelized in 35 minutes.

# What You'll Need:

→ Chicken and Vegetables

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→ Yakitori Sauce (Tare)

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# How To Make It:

01 - In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil over medium heat, then simmer for 8–10 minutes until slightly thickened. Remove from heat and discard garlic and ginger.
02 - Thread chicken and spring onion pieces alternately onto soaked skewers, ensuring even distribution for consistent cooking.
03 - Preheat a grill or grill pan over medium-high heat. Oil the grates lightly to prevent sticking.
04 - Grill the skewers for 3 minutes on each side, brushing with yakitori sauce after turning. Continue grilling, turning and basting, for another 6–8 minutes until cooked through and glossy with a caramelized coating.
05 - Serve immediately, drizzled with extra sauce if desired. Garnish with additional sliced scallions for presentation.

# Expert Advice:

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  • The homemade tare sauce puts bottled versions to shame and keeps for weeks in the fridge
  • Chicken thighs stay impossibly juicy even over high heat while developing that gorgeous char
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  • Do not skip soaking the bamboo skewers or they will catch fire and ruin your dinner
  • Let the tare sauce cool slightly before brushing it on the hot skewers so it sticks better
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  • Pat the chicken dry before threading so it develops better char and the sauce adheres properly
  • Keep a small bowl of water nearby to clean your basting brush between uses

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