cook · dinner · japanese
How to Make Yakitori
Real yakitori happens over blazing hot charcoal, but a gas grill or even a cast iron pan will get you there. The magic is in the tare—that glossy, caramelized coating that builds up layer by layer.
- Total time: 45 min
- Hands-on: 30 min
- Serves: 4
- Difficulty: Intermediate
Before you start
Soak your skewers and get your grill screaming hot
Bamboo skewers need at least 30 minutes in water or they'll char to nothing. Your grill needs to be hot enough that you can only hold your hand 5 inches above the grates for 2-3 seconds.
- bamboo skewers
- gas or charcoal grill
- small saucepan
- basting brush
Ingredients
- 2 lb boneless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- 2 green onions, cut into 1-inch pieces
The tare build-up
Brush, don't dunk
Brush tare onto the chicken in thin layers during the last few minutes of cooking. Too early and it burns. Too thick and it never caramelizes properly—just stays sticky and wet.
Step by step
- Make the tare. Combine soy sauce, mirin, sake, and sugar in a small saucepan. Simmer until it coats the back of a spoon, about 8-10 minutes. It should be the consistency of maple syrup.
- Thread the skewers. Alternate chicken pieces with green onion on soaked bamboo skewers. Leave space between pieces—they need room to cook evenly. You want 4-5 pieces per skewer.
- Grill naked first. Place skewers over direct high heat. Grill for 3-4 minutes per side without any sauce. You want the chicken to start browning and the fat to render out.
- Start the tare layers. Brush the first thin layer of tare on all sides. Grill another 2-3 minutes, turning frequently. The tare should sizzle and start to caramelize.
- Build the glaze. Brush on a second layer of tare and grill for another 1-2 minutes. The chicken should be cooked through and the outside glossy and slightly charred. Internal temperature should hit 165°F.
Tips & troubleshooting
- Dark meat stays juicier than white meat on skewers—thighs are your friend
- Save some plain tare on the side for dipping if people want extra
- If the tare is burning, move the skewers to a cooler part of the grill
Variations
- Negima. Alternate chicken with chunks of leek instead of green onion for the classic Tokyo street version.
- Tare alternatives. Skip the glaze entirely and just salt the chicken heavily before grilling for shio yakitori.
- Indoor method. Use a cast iron pan over high heat if you don't have a grill. The chicken won't get smoky but the tare will still caramelize.
Questions
- Can I make yakitori with chicken breast?
- You can, but thighs have more fat and stay tender longer over high heat. If using breast, watch carefully and don't overcook.
- How long does tare keep?
- Refrigerated tare keeps for weeks. Just warm it gently before using since it thickens when cold.
- What if I don't have mirin?
- Mix 3 tablespoons rice vinegar with 1 tablespoon sugar as a substitute. It won't be quite as sweet but it works.