Yakitori is one of Japan’s most beloved street foods\u2014skewers of juicy chicken, grilled over charcoal and glazed with a sweet-savory tare sauce. The word yakitori literally means “grilled bird,” and while you can find everything from chicken skin to liver on a skewer, the classic version features tender chicken thigh and scallions. <\/p>\n\n\n\n
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The tare sauce\u2014a reduction of soy sauce, mirin, sake, and sugar\u2014is the soul of yakitori, caramelizing on the grill and creating a glossy, irresistible coating. While traditionally cooked over binchotan charcoal, these skewers work beautifully on a gas grill or even in a cast iron pan. Serve them as an appetizer or main course for a taste of Japanese izakaya at home.<\/p>\n\n\n\n
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Ingredients<\/h2>\n\n\n\n
<\/div>\n\n\n\n<\/figure>\n\n\n\n
For the Tare Sauce:<\/strong><\/p>\n\n\n\n
\n
\u00bd cup (120ml) soy sauce (low sodium recommended)<\/li>\n\n\n\n
\u00bd cup (120ml) mirin (sweet Japanese rice wine)<\/li>\n\n\n\n
\u00bc cup (60ml) sake (or dry white wine)<\/li>\n\n\n\n
1. Make the Tare Sauce:<\/strong> In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, garlic, and ginger (if using). Bring to a simmer over medium heat, stirring until the sugar dissolves.<\/p>\n\n\n\n
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Reduce heat to low and simmer for 10 to 15 minutes until the sauce thickens slightly and becomes glossy. Remove from heat and strain out the garlic and ginger if desired. Set aside half of the sauce for serving and use the other half for basting.<\/p>\n\n\n\n
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2. Prepare the Chicken:<\/strong> Cut the chicken thighs into 1-inch pieces. Thread the chicken and scallion pieces onto the soaked bamboo skewers, alternating chicken and scallion. Use about 4 to 5 pieces of chicken per skewer.<\/p>\n\n\n\n
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3. Preheat the Grill:<\/strong> Preheat a gas or charcoal grill to medium-high heat (about 375\u00b0F to 400\u00b0F \/ 190\u00b0C to 200\u00b0C). Clean and oil the grates to prevent sticking.<\/p>\n\n\n\n
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4. Grill the Skewers:<\/strong> Place the skewers on the grill. Cook for 2 to 3 minutes per side, turning occasionally. During the last few minutes of cooking, brush the skewers with the basting tare sauce, turning and brushing 2 to 3 times to build up a glossy glaze.<\/p>\n\n\n\n
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The chicken is done when it reaches an internal temperature of 165\u00b0F (74\u00b0C) and the sauce is caramelized.<\/p>\n\n\n\n
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5. Serve:<\/strong> Transfer the skewers to a serving platter. Drizzle with the reserved tare sauce. Garnish with sesame seeds, sliced green onions, and a sprinkle of shichimi togarashi if desired. Serve immediately.<\/p>\n\n\n\n
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This Chicken Yakitori brings the authentic flavors of Japanese street food to your grill\u2014sweet, savory, and utterly addictive.<\/p>\n<\/blockquote>\n\n\n\n<\/figure>\n","protected":false},"excerpt":{"rendered":"
Juicy, tender chicken skewers glazed with a sweet-savory tare sauce and grilled to perfection\u2014Chicken Yakitori is a Japanese street food classic that’s surprisingly easy to make at home. <\/p>\n","protected":false},"author":1,"featured_media":2655,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[7],"tags":[1840,1559,1842,1762,1841,1843],"class_list":["post-2617","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-quick_meals","tag-chicken-yakitori","tag-grilled-chicken-skewers","tag-japanese-chicken-skewers","tag-japanese-street-food","tag-tare-sauce","tag-yakitori-recipe"],"yoast_head":"\n
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