Name: Yakitori Chicken Skewers (Standard)
Prep time: 16 min
Cook time: 24 min
Total time: 40 min
Yield: 4 servings (about 16 skewers)
Cuisine: Japanese
Ingredients: 1.5 lbs Boneless, skinless chicken thighs-cut into 1-inch pieces; 1/2 cup Soy sauce; 1/4 cup Mirin; 2 tbsp Sake (optional); 1 tbsp Granulated sugar; 1 clove Garlic-minced; 16 Bamboo skewers-soaked in water for 30 minutes

Recipe tier

Tender chicken thigh pieces grilled to perfection and glazed with a simple, savory tare sauce. A staple of Japanese izakaya fare, perfect for grilling at home.

Total 40 min

Serves 4 servings (about 16 skewers)

Steps 6

Ingredients 7

Soundtrack the cook

Fire it up · 55 minutes

Music paced for prep, cooking, plating, and the reset after dinner.

Prep 16m Cook 24m Plate 5m Reset 10m

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Chicken
1.5 lbs 680 g Boneless, skinless chicken thighs-cut into 1-inch pieces
Tare Sauce
cup 120 mL Soy sauce
cup 60 mL Mirin
2 tbsp 30 mL Sake (optional)
1 tbsp 15 mL Granulated sugar
1 clove 1 clove Garlic-minced
For Skewers
16 16 Bamboo skewers-soaked in water for 30 minutes

Equipment

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Instructions

🎙️ Cook with voice coach

Make the Tare Sauce: In a small saucepan, combine soy sauce, mirin, sake (if using), sugar, and minced garlic. Bring to a simmer over medium heat, stirring until sugar is dissolved. Cook for 5 minutes, then set aside.
Thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece.
Preheat your grill or broiler to medium-high heat.
Grill or broil the skewers for 3-4 minutes per side, or until the chicken is cooked through and lightly browned.
During the last 2 minutes of cooking, brush the skewers generously with the Tare Sauce. Continue to cook, turning occasionally, until the sauce is caramelized and sticky.
Serve hot.