Yakitori is a popular Japanese grilled chicken skewer that’s juicy, flavorful, and perfect for a home-cooked izakaya-style meal. This recipe uses chicken thigh and scallions, grilled to perfection and basted with a sweet and savory tare sauce. Using a fish grill or broiler ensures an authentic taste with crispy skin and reduced oil. Follow this step-by-step recipe for the best homemade yakitori!
Yakitori (Tare Sauce)
Difficulty: ★★★☆☆Servings
4
servingsPrep time
20
minutesCooking time
20
minutesIngredients
- For the Yakitori:
1 kg (2.2 lbs) boneless chicken thigh
1 scallion (negi), cut into 1-inch (2.5 cm) pieces
Salt & pepper, to taste
Bamboo skewers (pre-soaked in water for 30 minutes to prevent burning)
- For the Tare Sauce:
2 tbsp soy sauce
2 tbsp sake (Substitute: Dry white wine with a pinch of sugar)
2 tbsp mirin (Substitute: Honey diluted with water if unavailable)
1 tbsp sugar
Directions
- Prepare the Chicken & Skewers
Separate the chicken skin from the meat.
Cut the chicken thigh into bite-sized pieces.
Cut the chicken skin into long thin strips for easy skewering.
Soak bamboo skewers in water for at least 30 minutes to prevent burning. - Assemble the Skewers
Thread chicken thigh pieces and scallions alternately onto skewers.
For chicken skin skewers, fold the skin in a zigzag pattern onto the skewer. - Season & Grill the Yakitori
Lightly sprinkle the skewers with salt and pepper.
Preheat the fish grill, broiler, or oven to high heat (about 450°F / 230°C).
Place the skewers in the grill and cook for 4–5 minutes per side until lightly charred. - Prepare the Tare Sauce
In a microwave-safe bowl, mix soy sauce, sake, mirin, and sugar.
Microwave for 30 seconds until the sugar dissolves. (Alternatively, simmer in a saucepan for 2 minutes.) - Baste & Finish Grilling
Using a basting brush, coat the skewers with the tare sauce.
Return them to the grill and cook for another 2–3 minutes per side until caramelized.
For extra flavor, repeat the basting process once more. - Final Coating & Serve
Pour the remaining tare sauce into a frying pan over medium heat.
Add the grilled skewers and toss them lightly to coat evenly.
Once the sauce thickens and coats the skewers, remove from heat. - Serve & Enjoy!
Arrange the yakitori skewers on a plate.
Serve hot with extra tare sauce on the side for dipping.
Notes
- ✔ For crispy chicken skin: Cook the skin skewers over high heat to render the fat and make them crispy.
✔ For extra umami flavor: Let the chicken marinate in the tare sauce for 15 minutes before grilling.
✔ For a smoky, authentic taste: Use charcoal grilling instead of a broiler or oven if possible.
✔ For variation: Try adding shishito peppers, mushrooms, or cherry tomatoes to the skewers.
✔ Storage: Cooked yakitori can be refrigerated for up to 2 days and reheated in a pan.