Why You’ll Love Yakitori Recipe
- Features a delicious balance of sweet, salty, and savory flavors
- Uses simple ingredients to create an authentic Japanese-inspired dish
- The homemade tare sauce adds incredible depth and richness
- Perfect for grilling season or cooking indoors under the broiler
- Great for entertaining, meal prep, or family dinners
- Easy to customize with different proteins and vegetables
- Creates juicy, tender chicken with a beautifully caramelized glaze
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- ¾ cup soy sauce
- ¼ cup + 2 tablespoons mirin (sweet rice wine)
- ¼ cup + 2 tablespoons sake
- ¼ cup + 2 tablespoons packed light brown sugar
- 1-inch piece fresh ginger, peeled and sliced
- 2 cloves garlic, peeled and smashed
- 1 bunch scallions, cut into 1-inch pieces, light and dark green parts separated
- 1 tablespoon cornstarch combined with 1 tablespoon cold water
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 8 to 10 metal or bamboo skewers (if using bamboo, soak in water for 30 minutes)
- Sesame seeds, optional for serving
Directions
- Prepare the tare sauce by combining soy sauce, mirin, sake, brown sugar, ginger, garlic, and the dark green scallion pieces in a small saucepan.
- Bring the mixture to a gentle boil, then reduce the heat and simmer uncovered for 5 minutes.
- Remove the ginger, garlic, and scallions with a slotted spoon and discard them.
- Stir in the cornstarch slurry and continue cooking for 1 to 2 minutes, until the sauce thickens enough to coat the back of a spoon.
- Reserve 1 cup of the sauce for serving and set the remaining sauce aside for basting.
- Prepare the skewers by threading chicken pieces and light green scallion sections onto the skewers, alternating between chicken and scallions.
- To broil the yakitori, line a baking sheet with foil and arrange the skewers in a single layer.
- Broil the skewers 4 to 6 inches from the heat source for 5 minutes on each side.
- Brush the chicken with the tare sauce and continue broiling for 1 to 2 minutes until caramelized. Flip, brush again, and cook for another 1 to 2 minutes until fully glazed and cooked through.
- To grill the yakitori, preheat the grill to medium-high heat and lightly oil the grates.
- Grill the skewers for 4 to 5 minutes per side, then baste with sauce and continue cooking for a few more minutes, brushing with sauce one or two more times until caramelized and cooked through.
- Transfer the skewers to a serving platter, drizzle with reserved sauce, and sprinkle with sesame seeds if desired.
- Serve hot with extra sauce for dipping. If reusing basting sauce as a serving sauce, boil it for 1 minute before serving.
Servings and timing
- Servings: 4
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
Variations
- Use chicken breast instead of chicken thighs for a leaner option.
- Add vegetables such as mushrooms, bell peppers, or zucchini between the chicken pieces.
- Try pork belly, shrimp, or tofu instead of chicken for a different version.
- Add a little chili paste or red pepper flakes to the tare sauce for a spicy twist.
- Sprinkle with toasted sesame seeds or sliced green onions for extra flavor.
- Use honey instead of brown sugar for a slightly different sweetness.
- Make negima yakitori by using only chicken and scallions for a traditional combination.
Storage/Reheating
Store leftover yakitori in an airtight container in the refrigerator for up to 3 days.
To reheat, warm the chicken skewers in the oven at 350°F (175°C) for several minutes or heat them gently in a skillet until warmed through. Avoid overheating, as the chicken may become dry.
The tare sauce can be stored separately in the refrigerator for up to 1 week. Reheat gently before serving.
FAQs
What does yakitori mean?
Yakitori means “grilled chicken” in Japanese and traditionally refers to chicken pieces grilled on skewers with a flavorful sauce or seasoning.
Can I make yakitori without a grill?
Yes. Yakitori can be cooked under a broiler, in a grill pan, or on a stovetop skillet.
What is tare sauce made of?
Tare is a Japanese-style glaze typically made with soy sauce, mirin, sake, sugar, and aromatic ingredients like ginger and garlic.
Can I use chicken breast instead of chicken thighs?
Yes, but chicken thighs are preferred because they stay juicier and more tender during cooking.
Do bamboo skewers need to be soaked?
Yes. Soaking bamboo skewers for about 30 minutes helps prevent them from burning during cooking.
Can I prepare yakitori ahead of time?
Yes. You can prepare the sauce and assemble the skewers ahead of time. Store them covered in the refrigerator until ready to cook.
How do I know when the chicken is fully cooked?
The chicken should be cooked through with no pink in the center. Using a meat thermometer, the internal temperature should reach 165°F (74°C).
Can I freeze cooked yakitori?
Yes. Store cooled yakitori in an airtight freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.
What should I serve with yakitori?
Yakitori pairs well with steamed rice, Japanese salads, pickled vegetables, noodles, or miso soup.
Can I make the tare sauce less sweet?
Yes. Reduce the brown sugar slightly to create a more savory sauce while keeping the traditional flavors.
Conclusion
Yakitori is a flavorful and satisfying Japanese dish that transforms simple chicken and scallions into something special. The combination of juicy grilled chicken and rich homemade tare sauce creates a perfect balance of flavors with every bite. Whether served as an appetizer, party snack, or complete meal, this easy yakitori recipe is a delicious way to enjoy Japanese-inspired cooking at home.
Yakitori
Yakitori is a classic Japanese grilled chicken dish featuring tender chicken pieces glazed with a sweet and savory soy-based tare sauce. Skewered with scallions and finished with sesame seeds, it makes a flavorful meal or appetizer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grill
- Cuisine: Japanese
- Diet: Halal
Ingredients
- ¾ cup soy sauce
- ¼ cup + 2 tablespoons mirin (sweet rice wine)
- ¼ cup + 2 tablespoons sake
- ¼ cup + 2 tablespoons (packed) light brown sugar
- 1-in piece fresh ginger, peeled and sliced
- 2 cloves garlic, peeled and smashed
- 1 bunch scallions, cut into 1-in (2.5-cm) pieces, light and dark green parts separated
- 1 tablespoon cornstarch combined with 1 tablespoon cold water
- 2 lbs boneless, skinless chicken thighs, cut into 1-in (2.5-cm) pieces
- 8 to 10 metal or bamboo skewers (if using bamboo, soak in water for 30 minutes)
- Sesame seeds, optional for serving
Instructions
- Make the tare sauce by combining soy sauce, mirin, sake, brown sugar, ginger, garlic, and dark green scallions in a small saucepan. Bring to a gentle boil, then reduce heat and simmer uncovered for 5 minutes.
- Remove and discard the ginger, garlic, and scallions using a slotted spoon. Stir in the cornstarch slurry and cook for 1 to 2 minutes until the sauce thickens enough to coat the back of a spoon. Reserve 1 cup of sauce for serving and set the remaining sauce aside for basting.
- Thread chicken pieces and light green scallion sections onto skewers, alternating chicken and scallion pieces.
- To broil, line a baking sheet with foil and arrange skewers in a single layer. Broil 4 to 6 inches from the heat source for 5 minutes per side, then brush with sauce and continue broiling 1 to 2 minutes per side until caramelized and cooked through.
- To grill, preheat a grill to medium-high heat and lightly oil the grates. Grill skewers for 4 to 5 minutes per side, then baste with sauce and continue cooking for a few minutes until glazed and cooked through.
- Transfer skewers to a platter, drizzle with reserved serving sauce, and sprinkle with sesame seeds if desired. Serve hot with extra sauce for dipping.
Notes
- Toast sesame seeds before serving for extra nutty flavor.
- If repurposing basting sauce as serving sauce, bring it to a full boil for 1 minute first.
- Bamboo skewers should be soaked in water for 30 minutes before grilling to prevent burning.
- Serve with steamed rice, vegetables, or a side salad for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 520 kcal
- Sugar: 15 g
- Sodium: 1900 mg
- Fat: 22 g
- Saturated Fat: 6 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 49 g
- Cholesterol: 180 mg
