Yakitori Recipe

If you’ve ever wandered through the streets of Tokyo at dusk, you know the smell—grilled chicken, sweet soy sauce, a touch of smoke, and a little sizzle from fat hitting hot charcoal. That’s yakitori, and it’s not just a dish—it’s a vibe.

Yakitori (焼き鳥) literally means “grilled chicken,” and that’s exactly what it is: tender, juicy pieces of chicken grilled on skewers over an open flame, typically seasoned with either salt (shio) or a glossy sweet-savory tare sauce. It’s bar food, street food, comfort food—and the kind of food that makes you feel like you’ve stepped into a back alley izakaya with cold beer and good friends.

This version uses a simple tare glaze (made from soy sauce, mirin, and sake) and boneless chicken thighs for maximum flavor and tenderness. Whether you grill outdoors or use a stovetop grill pan, this yakitori will transport you straight to Japan—minus the jet lag.

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Ingredients (makes 10 skewers):

For the chicken skewers:

• Boneless skinless chicken thighs – 500g, cut into bite-sized chunks

• Salt – a pinch, for seasoning

• Bamboo skewers – soaked in water for 20 minutes

• Optional: scallions (negi) – cut into 1-inch pieces, to alternate on skewers

For the tare sauce (glaze):

• Soy sauce – 1/3 cup

• Mirin – 1/3 cup

• Sake – 1/4 cup

• Brown sugar – 2 tbsp

• Garlic – 1 clove, minced

• Fresh ginger – 1 tsp, grated

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Step-by-Step Instructions:

1. Make the tare sauce (10 minutes):
Combine soy sauce, mirin, sake, sugar, garlic, and ginger in a small saucepan. Bring to a simmer over medium heat. Let reduce for 8–10 minutes until slightly thickened and glossy. Set aside and let cool—it will thicken more as it cools.

2. Prep the chicken (10 minutes):
Thread the chicken pieces onto the soaked skewers, optionally alternating with pieces of scallion. Don’t pack them too tightly—space helps them cook evenly. Lightly season with a pinch of salt if you plan to use tare later.

3. Grill the skewers (8–10 minutes):
Heat a charcoal grill or grill pan over medium-high heat. Grill skewers for about 3–4 minutes per side, turning occasionally. Baste with the tare sauce during the final few minutes of grilling, brushing both sides and allowing it to caramelize slightly.

4. Serve hot:
Remove from heat, drizzle with more tare if desired, and serve immediately—ideally with a cold beer, some pickles, or a bowl of rice.

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Pro Tip:

Layer the flavor. Don’t start basting too early or the sugar in the sauce might burn. Wait until the last 2–3 minutes of grilling to glaze generously. And for the most authentic texture, use chicken thighs—not breasts—they stay juicier and char better.

Want to mix it up? Try adding skewers of chicken liver (reba), skin (kawa), or even tsukune (chicken meatballs) for a full yakitori spread.