Go Back

Cozy Grilled Chicken Yakitori

Juicy, tender chicken thighs and fresh scallions grilled on skewers and generously basted in a sweet, savory, and sticky homemade Japanese soy glaze.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course, Snack
Cuisine: Asian, Japanese
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Chicken & Skewers
  • 1.5 lbs boneless, skinless chicken thighs cut into 1-inch pieces
  • 1 bunch scallions (green onions) cut into 1-inch pieces
  • 1 tbsp cooking oil for greasing the grill
Tare (Glaze)
  • 0.5 cup soy sauce high quality
  • 0.5 cup mirin
  • 0.25 cup sake
  • 0.25 cup sugar granulated or brown
  • 2 cloves garlic smashed
  • 1 inch fresh ginger sliced

Equipment

  • Grill or grill pan
  • Small saucepan
  • Bamboo skewers
  • Basting brush

Method
 

  1. Soak bamboo skewers in cold water for at least 30 minutes to prevent burning.
  2. In a small saucepan, combine soy sauce, mirin, sake, sugar, smashed garlic, and sliced ginger. Bring to a gentle boil over medium-high heat.
  3. Reduce heat to low and simmer uncovered for 10-15 minutes until the sauce reduces by a third and slightly thickens. Discard garlic and ginger. Divide sauce into two bowls (one for basting, one for serving).
  4. Thread the chicken pieces and scallion pieces alternately onto the soaked bamboo skewers.
  5. Preheat an outdoor grill or indoor grill pan to medium-high heat. Lightly oil the grates.
  6. Place skewers on the grill and cook for 3-4 minutes until grill marks appear. Flip and cook for another 3 minutes.
  7. Generously brush the chicken with the basting tare. Continue to turn and baste every minute until the chicken is cooked through (165°F/74°C) and the glaze is deeply caramelized and sticky.
  8. Remove from heat, let rest for 2 minutes, and serve hot with the reserved clean sauce for drizzling.

Notes

Do not skip soaking the skewers. If using a charcoal grill, manage flare-ups by moving skewers to a cooler zone if the glaze begins to burn instead of caramelize.