Description
This Tender Chicken Yakitori recipe features juicy, skin-on boneless chicken thighs grilled to perfection with a sweet-savory tare sauce. The flavorful Japanese-style skewers are basted with a caramelized soy-based glaze and complemented by vibrant vegetables for a satisfying and delicious meal.
Ingredients
Scale
Chicken and Skewers
- 1 lb Chicken Thighs (skin-on, boneless, cut into 1 to 1.5-inch cubes)
- 10-12 pieces Bamboo Skewers (soaked in water for at least 30 minutes)
Tare Sauce
- 1/2 cup Soy Sauce (or tamari for gluten-sensitive option)
- 1/4 cup Mirin (or honey mixed with water as substitute)
- 1/4 cup Sake (optional, omit for non-alcoholic version)
- 2 tbsp Granulated Sugar
Vegetables
- 1 cup Onions (thickly sliced)
- 1 cup Bell Peppers (sliced)
- 1 cup Mushrooms (whole or halved as preferred)
Instructions
- Soak Skewers: Place the bamboo skewers in water for at least 30 minutes to prevent them from burning during grilling.
- Prepare Chicken: Dice the chicken thighs into evenly sized cubes around 1 to 1.5 inches for uniform cooking.
- Assemble Skewers: Thread the chicken pieces onto the soaked bamboo skewers, spacing them out to ensure even grilling.
- Make Tare Sauce: In a saucepan, combine soy sauce, mirin, sake, and granulated sugar. Simmer gently for 5-10 minutes until the sauce thickens and becomes glossy.
- Preheat Grill: Heat your grill to a high temperature to achieve a good sear and caramelization on the chicken.
- Grill Skewers: Place the chicken skewers on the grill, cooking for about 10-12 minutes. Turn them frequently for even cooking and to prevent burning.
- Baste with Sauce: While grilling, generously brush the skewers with the tare sauce, allowing it to caramelize and create a sticky, flavorful coating on the chicken.
- Serve: Once grilled through and nicely charred, remove the skewers and serve with additional tare sauce on the side for dipping. Enjoy the dish with grilled vegetables or your favorite sides.
Notes
- Soaking bamboo skewers is essential to prevent burning on the grill.
- Use skin-on, boneless chicken thighs for maximum juiciness and flavor.
- Mirin can be substituted with a mix of honey and water if not available.
- Omit sake for a non-alcoholic alternative without compromising flavor.
- Keep an eye on the grill to avoid flare-ups when basting with the sweet sauce.
- Vegetables can also be threaded onto skewers and grilled alongside the chicken for a complete yakitori experience.
