Ingredients
Scale
- 1.5 lbs boneless, skinless chicken thighs (cut into 1-inch cubes)
- 1/4 cup soy sauce (Japanese style)
- 1/4 cup rice vinegar with sugar
- 2 tablespoons rice vinegar with water
- 2 tablespoons granulated sugar
- 1 bunch green onions (scallions), white and green parts cut into 1-inch pieces
- 12–15 wooden skewers
Instructions
- Step 1: Prepare the skewers and glaze. Soak the wooden skewers in water for at least 30 minutes to prevent them from burning on the grill. While soaking, prepare the tare (glaze) by combining the soy sauce, rice vinegar with sugar, rice vinegar with water, and sugar in a small saucepan, bringing it to a simmer over medium heat until the sugar dissolves and the sauce slightly thickens (about 5 minutes). Remove from heat.
- Step 2: Assemble the yakitori. Thread the chicken pieces onto the soaked skewers, alternating with pieces of green onion. Try to keep the chicken tightly packed together on the skewer.
- Step 3: Preheat the grill. Preheat a grill, broiler, or grill pan to medium-high heat. Lightly oil the grates to prevent sticking.
- Step 4: Grill the chicken. Place the skewers on the preheated surface and cook for 3-4 minutes per side until the chicken is mostly cooked through and lightly browned.
- Step 5: Glaze and finish. During the final 2-3 minutes of cooking, brush the chicken generously with the prepared tare sauce. Turn the skewers frequently while glazing to ensure even coating and prevent the sugar from burning. Cook until the internal temperature of the chicken reaches 165°F (74°C). Serve immediately.
Notes
- Store leftover cooked yakitori tightly wrapped in the refrigerator for up to 3 days, but note that the sweet tare glaze may become very sticky upon chilling.
- For the best texture, reheat leftover skewers briefly under a broiler or in a toaster oven until warmed through, avoiding the microwave which can rubberize the chicken.
- Serve these savory-sweet skewers alongside a simple bowl of steamed rice and a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a spicy kick.
- Because the tare glaze is high in sugar, save the brushing for the very last two minutes of cooking; this ensures maximum flavor without the sauce blackening or burning before the chicken is done.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American