cook · dinner · japanese
How to Make Yakitori
Real yakitori comes from the balance between char and glaze. You want the chicken to develop those dark, caramelized edges while the tare builds up in sticky layers.
- Total time: 45 min
- Hands-on: 30 min
- Serves: 4
- Difficulty: Intermediate
Before you start
Get your grill screaming hot and prep everything first
Yakitori moves fast once you start cooking. Have your skewers threaded, tare made, and grill at its highest heat before you begin.
- grill or grill pan
- metal skewers
- small saucepan
- pastry brush
- small bowl for tare
Ingredients
- 2 lb boneless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 3 tbsp sugar
- 2 green onions, cut into 1-inch pieces
- 1 lemon, cut into wedges
The glazing rhythm
Baste, flip, baste, flip
Each time you turn the skewers, brush them with tare. The sauce caramelizes on the hot grill, building up in layers that create the signature yakitori glaze.
Step by step
- Make the tare. Combine soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a simmer and cook until reduced by half and thick enough to coat a spoon, about 8 minutes. Set aside to cool slightly.
- Thread the skewers. Alternate chicken pieces with green onion segments on metal skewers, using 4-5 pieces of chicken per skewer. Keep the pieces snug but not compressed.
- Heat the grill. Get your grill or grill pan as hot as possible. You want aggressive heat that will char the chicken quickly.
- Start grilling. Place skewers on the hottest part of the grill. Let them sear for 2 minutes without moving to develop the first char.
- Begin the glazing cycle. Brush the tops with tare, then flip. Brush the newly exposed side, wait 1-2 minutes, then flip again. Repeat this cycle 3-4 times.
- Check for doneness. The chicken should be deeply caramelized and cooked through, about 8 minutes total. The tare will have built up into a glossy, sticky coating.
- Rest and serve. Let skewers rest for 2 minutes, then serve immediately with lemon wedges and any remaining tare for dipping.
Tips & troubleshooting
- Soak wooden skewers for 30 minutes if using instead of metal
- Keep extra tare warm on the side of the grill for continuous basting
- Don't move the skewers too much between bastes—let each side develop proper char
Variations
- Chicken skin yakitori. Thread just chicken skin pieces for crispy, fat-rendered bites
- Negima. Thread chicken with larger pieces of leek instead of green onion
- Shio yakitori. Skip the tare and season simply with coarse salt
Questions
- Can I use chicken breast instead of thighs?
- Thighs stay juicier on the high heat, but breast works if you watch it carefully and don't overcook.
- What if I don't have sake?
- Use dry white wine or just increase the mirin proportionally.
- How do I know when the tare is thick enough?
- It should coat the back of a spoon and not run off immediately when you lift the brush.