Japanese Chicken Yakitori Skewers (Printable)

Tender chicken skewers glazed with authentic Japanese tare sauce, grilled until glossy and caramelized.

# What's Needed:

→ Chicken and Vegetables

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→ Yakitori Sauce (Tare)

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# How to Make It:

01 - Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. 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 bamboo skewers, ensuring even distribution.
03 - Preheat grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
04 - Grill skewers for 3 minutes on each side, brushing with yakitori sauce after each turn. Continue grilling, turning and basting frequently, for another 6–8 minutes until chicken is cooked through and develops a glossy glaze.
05 - Serve immediately, drizzling with extra yakitori sauce if desired. Accompany with cold sake or Japanese beer.

# Tips for Success:

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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 while the skin crisps up beautifully
  • Everything cooks on skewers which means minimal cleanup and maximum finger food fun
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  • The sauce needs to cool slightly before brushing on hot skewers or it will slide right off
  • Medium-high heat is crucial because too high and the sugar burns before the chicken cooks through
  • Letting skewers rest for just 2 minutes after grilling helps the juices redistribute
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  • Room temperature chicken cooks more evenly than cold from the fridge
  • The sauce is done coating when it no longer runs off the skewers immediately
  • Leftovers reheat surprisingly well in a toaster oven

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