Yakitori Chicken Skewers

How to Make Yakitori Chicken Skewers

1. 1

   Step 1: Soak skewers and heat the grill

   Soak bamboo skewers in water for at least 30 minutes so they won’t burn on the grill — this is a small step that makes a big difference. Preheat a grill to medium (or heat a grill pan over medium on the stovetop) so it’s ready when the skewers are assembled.

   For this step

   • 8 piecesBamboo skewers
   
2. 2

   Step 2: Cut and thread the chicken

   Trim excess fat and cut chicken thighs into 1-inch pieces, slicing across the grain for a tender bite. Alternate threading 3–4 pieces of chicken and a piece of green onion onto each skewer; this recipe makes 8 skewers total (about 2 skewers per serving).

   For this step

   • 1 1/2 lbBoneless skin-on chicken thighs, trimmed
   • 6 stalksGreen onions (scallions), cut into 1½-inch pieces
   
3. 3

   Step 3: Make the tare (glaze)

   Combine soy sauce, mirin, sake, and sugar in a small saucepan and bring to a gentle simmer. Reduce to low and cook until slightly thickened, about 4–5 minutes; set aside and keep warm — this is your glossy tare that will caramelize on the chicken.

   For this step

   • 1/3 cupSoy sauce
   • 1/3 cupMirin
   • 2 tbspSake (cooking)
   • 2 tbspGranulated sugar
   
4. 4

   Step 4: Grill and baste

   Brush the grill or grill pan with a little vegetable oil and season skewers lightly with salt and pepper. Grill over medium heat, turning every 1–2 minutes and brushing with tare each time, until the chicken is cooked through and nicely caramelized, about 10–12 minutes total. If using a charcoal grill, move skewers between direct and indirect heat to avoid flare-ups.

   For this step

   • 1 tbspVegetable oil (neutral)
   • 1/2 tspKosher salt and freshly ground black pepper
   
5. 5

   Step 5: Rest, garnish, and serve

   Let skewers rest a minute, then sprinkle with toasted sesame seeds if you like and serve immediately while glossy and hot. Serve 2 skewers per person as an entrée (serving size: 2 skewers) or offer them as an appetizer alongside rice and pickles.

   For this step

   • 1 tspToasted sesame seeds (optional garnish)

1. Soak bamboo skewers in water for at least 30 minutes so they won’t burn on the grill — this is a small step that makes a big difference. Preheat a grill to medium (or heat a grill pan over medium on the stovetop) so it’s ready when the skewers are assembled.
2. Trim excess fat and cut chicken thighs into 1-inch pieces, slicing across the grain for a tender bite. Alternate threading 3–4 pieces of chicken and a piece of green onion onto each skewer; this recipe makes 8 skewers total (about 2 skewers per serving).
3. Combine soy sauce, mirin, sake, and sugar in a small saucepan and bring to a gentle simmer. Reduce to low and cook until slightly thickened, about 4–5 minutes; set aside and keep warm — this is your glossy tare that will caramelize on the chicken.
4. Brush the grill or grill pan with a little vegetable oil and season skewers lightly with salt and pepper. Grill over medium heat, turning every 1–2 minutes and brushing with tare each time, until the chicken is cooked through and nicely caramelized, about 10–12 minutes total. If using a charcoal grill, move skewers between direct and indirect heat to avoid flare-ups.
5. Let skewers rest a minute, then sprinkle with toasted sesame seeds if you like and serve immediately while glossy and hot. Serve 2 skewers per person as an entrée (serving size: 2 skewers) or offer them as an appetizer alongside rice and pickles.