Yakitori Chicken Skewers
Classic Japanese grilled chicken skewers glazed with a simple tare sauce of soy, mirin, and sake that caramelizes beautifully over high heat. Plan ahead: soak wooden skewers for 30 minutes before grilling.
Ingredients
- 2 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 6 tbsp soy sauce
- 6 tbsp mirin
- 1/4 cup sake (or dry sherry)
- 2 tsp granulated sugar
- 6 scallions, cut into 1-inch pieces
- 16 bamboo skewers, soaked in water 30 min
- 1/2 tsp shichimi togarashi (or red pepper flakes)
Instructions
-
1
Make the tare sauce: combine 6 tbsp soy sauce, 6 tbsp mirin, 1/4 cup sake (or dry sherry), and 2 tsp granulated sugar in a small saucepan. Simmer over medium heat, stirring occasionally, for 5-6 minutes until slightly reduced and glossy. Set aside.
-
2
Thread 2 lbs cut into 1-inch pieces boneless, skinless chicken thighs and 6 cut into 1-inch pieces scallions alternately onto 16 soaked in water 30 min bamboo skewers, about 4-5 pieces of chicken per skewer.
-
3
Preheat grill to high heat (450-500°F). Oil the grates.
-
4
Grill skewers for 3-4 minutes per side, brushing generously with tare sauce during the last 2 minutes of cooking, until the chicken reaches an internal temperature of 165°F (74°C) and is lightly charred.
-
5
Arrange skewers on a platter, brush with any remaining tare sauce, and sprinkle with 1/2 tsp shichimi togarashi (or red pepper flakes).