Name: Yakitori Chicken Skewers with Soy-Mirin Tare
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 8 skewers (4 servings)
Cuisine: Japanese
Ingredients: 1/2 cup (120 ml) soy sauce; 1/2 cup (120 ml) mirin; 1/4 cup (60 ml) sake; 3 tablespoons brown sugar; 1 tablespoon honey; 2 cloves garlic, finely grated; 1 teaspoon fresh ginger, grated; 1/2 teaspoon rice vinegar; 1.5 lbs (680 g) boneless skinless chicken thighs, cut into 1-inch pieces; 6 large scallions (negi), white and pale green parts, cut into 1.5-inch lengths; 2 teaspoons neutral oil, for brushing; 1 teaspoon kosher salt; 16 bamboo skewers (6-inch), soaked in water 30 minutes; Shichimi togarashi, optional; Lemon wedges; Sansho pepper, optional

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Classic Japanese street-food favorite: juicy chicken thigh pieces threaded onto bamboo skewers with scallions, grilled over high heat and glazed repeatedly with a sweet-savory soy-mirin tare. The caramelized edges and smoky char make these skewers an irresistible izakaya classic you can recreate on a backyard grill or grill pan.

Prep Time25 mins

Cook Time15 mins

Total Time40 mins

Servings4

Yield8 skewers (4 servings)

Nutrition Facts

Per serving (estimated)

430 kcalCalories
22 gFat
6 gSaturated Fat
16 gCarbs
1 gFiber
11 gSugar
41 gProtein
1180 mgSodium
580 mgPotassium
55 mgCalcium
2.5 mgIron
5 mgVitamin C
120 mcgVitamin A

Ingredients

For the Tare Sauce

1/2 cup (120 ml) soy sauce
1/2 cup (120 ml) mirin
1/4 cup (60 ml) sake
3 tablespoons brown sugar
1 tablespoon honey
2 cloves garlic, finely grated
1 teaspoon fresh ginger, grated
1/2 teaspoon rice vinegar

For the Skewers

1.5 lbs (680 g) boneless skinless chicken thighs, cut into 1-inch pieces
6 large scallions (negi), white and pale green parts, cut into 1.5-inch lengths
2 teaspoons neutral oil, for brushing
1 teaspoon kosher salt
16 bamboo skewers (6-inch), soaked in water 30 minutes

For Serving

Shichimi togarashi, optional
Lemon wedges
Sansho pepper, optional

Directions

Combine soy sauce, mirin, sake, brown sugar, honey, garlic, ginger, and rice vinegar in a small saucepan. Bring to a gentle simmer over medium heat and cook 6-8 minutes, stirring occasionally, until the sugar dissolves and the sauce thickens enough to coat the back of a spoon. Reserve about 1/3 cup for serving; keep the rest warm for basting.
Pat the chicken pieces very dry with paper towels and toss with the kosher salt and a light drizzle of oil. Thread the chicken onto the soaked skewers, folding each piece accordion-style, alternating with a scallion segment every 2-3 pieces.
Preheat a charcoal or gas grill to medium-high (about 425°F/220°C). If using a grill pan, heat it on the stove over high heat until smoking. Clean and lightly oil the grates.
Lay the skewers on the grill and cook 3-4 minutes per side, turning every couple of minutes, until the chicken is deeply golden and nearly cooked through (internal temperature 160°F/71°C).
Brush the skewers generously with the warm tare sauce, then grill 30-60 seconds per side, turning to build up a glossy, caramelized glaze. Watch closely as the sugar can scorch quickly.
Transfer the skewers to a platter, brush once more with tare, and let rest 2 minutes. Serve hot with the reserved sauce for dipping, a squeeze of lemon, and a sprinkle of shichimi togarashi or sansho pepper if desired.

Cook’s Notes

Always soak bamboo skewers for at least 30 minutes to prevent them from catching fire on the grill.
Chicken thighs stay juicier than breasts on the high-heat grill; do not overcook past 165°F internal temperature.
For the most authentic flavor, grill over binchotan (Japanese white charcoal); it burns hot and clean with minimal ash.
Brush tare on in multiple thin layers near the end of cooking rather than one thick coat to avoid burning the sugars.
Make a double batch of tare and keep it refrigerated in a jar for up to 2 weeks; it deepens in flavor and works as a stir-fry sauce or marinade.