Description
Juicy Japanese chicken skewers glazed with a savory-sweet homemade yakitori sauce. Quick to prepare, grill-ready in under 25 minutes, and perfect for busy weeknights, family dinners, or backyard gatherings.
Ingredients
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½ cup (120 ml) soy sauce
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¼ cup (60 ml) sake
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¼ cup (60 ml) mirin
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¼ cup (50 g) brown sugar
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2 tbsp (30 ml) water
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1 clove garlic, smashed
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8 large shallots or spring onions (white parts only), cut into 2-inch pieces
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1 lb (480 g) boneless, skinless chicken thighs, cut into 1-inch cubes
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8 wooden skewers, soaked in cold water for 30 minutes
Instructions
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In a saucepan, combine soy sauce, sake, mirin, brown sugar, water, and garlic. Bring to a boil, then simmer 10–15 minutes until slightly thickened. Remove garlic and cool. Reserve ¼ of the sauce for dipping.
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Thread chicken and spring onion pieces alternately onto soaked skewers. Brush with sauce.
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Preheat grill or grill pan over high heat. Cook skewers 3–4 minutes per side, brushing with more sauce before and after flipping.
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Serve hot with rice and reserved dipping sauce. Garnish with sliced green onion tops.
Notes
Soak skewers for 30 minutes to prevent burning.
Chicken thighs stay juicier than breasts under high heat.
Keep some sauce aside for dipping to avoid contamination from raw chicken.
Substitute sake with dry white wine if needed.
No grill? A grill pan or broiler works just as well.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese