Japanese Chicken Yakitori Skewers (Print version)
Succulent grilled chicken skewers with authentic Japanese tare glaze
# Ingredient List:
→ Chicken
01 - 1.1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
→ Marinade & Glaze (Tare Sauce)
02 - 1/3 cup soy sauce
03 - 1/4 cup mirin
04 - 2 tablespoons sake
05 - 2 tablespoons sugar
06 - 1 clove garlic, minced
07 - 1 small piece (3/4 inch) fresh ginger, grated
→ Vegetables
08 - 4-5 scallions, cut into 1-inch pieces
→ Extras
09 - Vegetable oil, for brushing
10 - Bamboo skewers, soaked in water for 30 minutes
# How To Make It:
01 - In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle boil over medium heat, stirring until the sugar dissolves. Reduce heat and simmer for 5-7 minutes until slightly thickened. Remove from heat and let cool.
02 - Thread chicken and scallion pieces alternately onto the soaked bamboo skewers, distributing them evenly.
03 - Brush a grill or griddle pan with vegetable oil and preheat over medium-high heat until hot.
04 - Arrange the skewers on the grill and cook for 3-4 minutes on each side, brushing generously with the tare sauce as they cook, until the chicken is cooked through and achieves a glossy, caramelized glaze.
05 - Transfer to a platter and serve hot with extra tare sauce on the side.
# Expert Advice:
01 -
- The tare sauce doubles as a marinade and a glaze, which means one pot does the work of three.
- Chicken thighs stay incredibly juicy even if you accidentally overcook them by a minute, which I have done more times than I care to admit.
02 -
- If the tare reduces too much and turns thick like honey, whisk in a splash of water to loosen it before basting or it will burn on the grill.
- Reserve a small amount of sauce before it touches raw chicken so you have a clean dipping sauce for serving.
03 -
- Pat the chicken pieces completely dry before threading them so the tare sauce adheres rather than sliding off the surface moisture.
- Turn the skewers with tongs instead of a spatula to avoid pressing down and squeezing out those precious juices.