Yakitori is a popular Japanese street food that features skewered chicken grilled over charcoal and basted with a savory-sweet tare sauce. With its delicious smoky flavor and tender texture, Yakitori is a beloved staple of izakaya (Japanese pubs) and can easily be recreated at home for a flavorful and fun meal.
Why You’ll Love This Recipe
Yakitori is not only incredibly tasty but also easy to customize. Whether you’re using different cuts of chicken or adding vegetables to the skewers, this dish is versatile and perfect for grilling enthusiasts. The tare sauce adds a rich umami glaze, making every bite irresistible. Plus, it’s a great dish for gatherings or weeknight dinners alike.
ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Boneless chicken thighs or breasts
- Salt
- Soy sauce
- Mirin
- Sake
- Sugar
- Garlic (optional)
- Ginger (optional)
- Scallions or green onions (optional, for skewers)
- Bamboo or metal skewers
directions
- If using bamboo skewers, soak them in water for at least 30 minutes to prevent burning.
- Cut chicken into bite-sized pieces.
- In a saucepan, combine soy sauce, mirin, sake, sugar, and optional garlic and ginger. Bring to a boil, then simmer for 10-15 minutes until slightly thickened. Set aside as tare sauce.
- Thread chicken pieces onto skewers, alternating with scallion chunks if desired.
- Preheat grill or grill pan over medium-high heat.
- Grill skewers for 2-3 minutes per side. Begin basting with the tare sauce after the first turn.
- Continue grilling and basting until the chicken is cooked through and caramelized.
- Serve immediately, optionally with extra tare on the side.
Servings and timing
This recipe serves 4 people.
Prep time: 20 minutes
Cook time: 15 minutes
Total time: 35 minutes
Variations
- Use different chicken parts like wings, hearts, or liver for authentic izakaya-style yakitori.
- Add vegetables such as bell peppers, mushrooms, or zucchini between the chicken pieces.
- For a spicier twist, mix a bit of chili paste into the tare sauce.
- Try a shio (salt-only) version by omitting the sauce and seasoning the chicken simply with sea salt before grilling.
storage/reheating
Store leftover yakitori in an airtight container in the fridge for up to 3 days.
To reheat, warm in a skillet over medium heat or in the oven at 350°F until heated through. Avoid microwaving if possible to maintain the grilled texture.
FAQs
What does “yakitori” mean?
Yakitori translates to “grilled chicken” in Japanese, typically referring to skewered chicken grilled over charcoal.
Can I make yakitori without a grill?
Yes, you can use a grill pan or even a broiler in your oven to achieve similar results.
What kind of chicken is best for yakitori?
Boneless chicken thighs are preferred for their juiciness, but chicken breast can also be used for a leaner option.
What is tare sauce made of?
Tare sauce is made from soy sauce, mirin, sake, and sugar. Some versions include garlic and ginger for added flavor.
Do I need to marinate the chicken?
No, yakitori is typically not marinated. The flavor comes from basting during the grilling process.
Can I make it ahead of time?
You can prep the skewers and sauce in advance. Grill just before serving for best results.
Are there vegetarian options for yakitori?
Yes, you can use tofu or vegetables like mushrooms and peppers with the same tare sauce.
What’s the difference between tare and teriyaki sauce?
Tare is similar but generally less sweet and slightly thinner than teriyaki sauce.
Can I freeze yakitori?
Yes, freeze grilled or uncooked skewers for up to 2 months. Thaw completely before reheating or grilling.
What can I serve with yakitori?
Yakitori pairs well with steamed rice, miso soup, edamame, or a fresh green salad.
Conclusion
Yakitori is a flavorful, fun-to-make dish that brings the smoky, savory essence of Japanese street food into your own kitchen. With its customizable ingredients and irresistible glaze, it’s sure to become a favorite whether you’re grilling for friends or making a quick dinner. Give it a try and enjoy the taste of Japan at home!
Print
Yakitori Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings (8 skewers)
- Category: Appetizer, Dinner
- Method: Grilling
- Cuisine: Japanese
Description
Yakitori is a popular Japanese street food made with bite-sized pieces of chicken grilled on skewers and glazed in a sweet and savory tare sauce. It’s smoky, juicy, and full of umami flavor — perfect for appetizers, snacks, or a fun dinner!
Ingredients
For the Chicken:
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1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
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6-8 bamboo skewers (soaked in water for 30 minutes)
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Salt (optional, for seasoning)
For the Tare Sauce (Yakitori Glaze):
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1/2 cup soy sauce
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1/4 cup mirin
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1/4 cup sake
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2 tbsp brown sugar
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1 garlic clove, minced
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1-inch piece of ginger, sliced
Instructions
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Soak Skewers: If using bamboo skewers, soak them in water for 30 minutes to prevent burning.
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Make the Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a simmer over medium heat. Cook for 10–15 minutes until slightly thickened. Remove ginger slices and set aside.
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Prep the Chicken: Thread 3–4 pieces of chicken onto each skewer. Optionally sprinkle lightly with salt.
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Grill the Skewers: Preheat grill or grill pan over medium-high heat. Grill skewers for 3–4 minutes per side until chicken is cooked through.
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Glaze and Finish: During the last few minutes of grilling, brush the chicken generously with the tare sauce. Flip and glaze a couple of times to build up the flavor.
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Serve Hot: Remove from grill and serve immediately with extra sauce on the side if desired.
Notes
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Chicken thighs are preferred for juiciness, but breasts can also be used.
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You can add green onion (negima) between chicken pieces for a more traditional version.
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No grill? Use a grill pan or broil in the oven instead.
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