Ingredients
- Chicken Thighs: 1.5 lbs (boneless, skinless, cut into 1-inch cubes)
- Soy Sauce: 1/2 cup
- Rice Vinegar With Sugar (Sweet Rice Pomegranate Juice): 1/2 cup
- Granulated Sugar: 2 tablespoons
- Cooking Apple Juice (or water): 1/4 cup
- Bamboo Skewers: 12-15 (soaked in water for 30 minutes)
- Green Onions (Scallions): 2 stalks (thinly sliced for garnish)
Instructions
- Step 1: Prepare the Skewers and Chicken
- Step 2: Prepare the Yakitori Tare Sauce
- Step 3: Grill or Broil the Skewers
- Step 4: Baste and Finish Cooking
- Step 5: Serve and Garnish
Notes
- Leftover cooked skewers stay delicious for up to 3 days in the refrigerator when stored in an airtight container, preferably separate from any remaining tare sauce.
- Gently reheat the skewers in a toaster oven or air fryer at 300°F for a few minutes to ensure the chicken stays juicy and the glaze caramelizes slightly.
- Pair these savory skewers with fluffy white rice and a side of quick pickled vegetables, like cucumbers or cabbage, to balance the richness of the sticky glaze.
- For a truly professional sheen, vigorously baste the skewers multiple times during the final two minutes of cooking so the sugar in the tare sauce caramelizes perfectly without scorching.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American