Easy Japanese Chicken Yakitori Skewers
Delicious and easy-to-make yakitori skewers featuring tender chicken and a flavorful sauce.
Equipment
- Bamboo skewers Soaked in water for 10 minutes before use.
- Saucepan For preparing the yakitori sauce.
- Broiler or frying pan For cooking the skewers.
Ingredients
Main Ingredients
- 0.5 cup soy sauce
- 0.5 cup mirin
- 0.25 cup sake No alcoholic drinks allowed, please substitute with a non-alcoholic option.
- 0.25 cup water
- 2 tsp brown sugar
- 2 pieces Tokyo negi (or green onions)
- 1 lb boneless, skinless chicken thighs
- 1 tbsp neutral oil
- 1 tbsp shichimi togarashi optional
Instructions
- Soak 10–12 5-inch bamboo skewers in water for at least 10 minutes.
- Cut the white and light green parts of the Tokyo negi into 1¼-inch pieces and the green parts in half crosswise.
- In a small saucepan, combine soy sauce, mirin, sake, water, brown sugar, and the green part of the Tokyo negi. Bring to a boil, then simmer until reduced by one-third. Let it cool.
- Cut the chicken thighs into 1¼-inch squares.
- Skewer the chicken and Tokyo negi alternately onto the soaked skewers.
- Broil the skewers for 6 minutes, then brush with the yakitori sauce. Flip, brush again, and broil for 3–4 minutes. Flip once more, baste, and broil for 1–2 minutes.
- Alternatively, pan-fry the skewers until browned, then add the sauce and cook until coated.
- Serve the skewers with shichimi togarashi and enjoy!
Notes
Reserve some sauce for basting after cooking. Leftovers can be stored in the refrigerator for up to 3 days or in the freezer for up to a month.