- Prep
- 25 min
- Cook
- 12 min
- Total
- 37 min
- kcal
- 422.9
- protein
- 44.6 g
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 700 g
- 80 ml
- 40 g
- 60 ml
- 10 g
- 2 cloves
- 1 tsp
- 1 tbsp
- 1 tbsp
- 1 g
Process
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If using wooden skewers, soak 8 to 10 skewers in cold water for at least 20 minutes so they do not burn on the grill.
Pat the 700 g chicken thigh cubes dry with paper towels, toss with 1 g fine salt, and set aside at room temperature for 15 minutes while you make the tare.
In a small saucepan, combine 80 ml soy sauce, 40 g brown sugar, 60 ml water, 10 g sliced ginger, 2 smashed garlic cloves, and the white parts of 4 scallions. Bring to a gentle simmer over medium heat and cook for 5 to 7 minutes, until the liquid reduces to about 100 ml and coats the back of a spoon. Stir in 1 tsp toasted sesame oil, then strain out the solids and keep the tare warm.
Thread the chicken onto the soaked skewers, 4 to 5 cubes per skewer, leaving a small gap between pieces so they cook evenly. Do not pack them tightly.
Heat a grill or grill pan over high heat and brush the grates with 1 tbsp neutral oil. Place the skewers on the grill and cook for 3 minutes without moving them, until well marked on the first side.
Flip the skewers and brush the cooked side generously with the tare. Cook for 3 minutes, then flip again, brush the second side with tare, and cook for 2 to 3 minutes more, until the chicken reaches 74°C in the center and the glaze is glossy and lightly charred in spots. Brush once more with tare just before removing from the heat.
Transfer the skewers to a platter, brush with any remaining tare, and rest for 3 minutes. Scatter with the sliced green parts of the scallions and 1 tbsp toasted sesame seeds, then serve.
Kitchen notes
Kitchen notes
- The most common mistake is brushing the tare on raw chicken at the start: the sugar burns before the meat cooks through. Grill the first side plain, then glaze only after the chicken has begun to firm up.
- Chicken thigh is far more forgiving than breast here because its fat bastes the meat and keeps it juicy. If you use breast, cut it into slightly larger cubes and reduce the total grilling time by about 2 minutes.
- Watch for the tell-tale doneness signs: the juices run clear, the meat feels firm but still gives slightly when pressed, and a thermometer reads 74°C. Overcooked yakitori turns dry and chalky within a minute, so pull the skewers as soon as they hit temperature.
- Keep a small bowl of the tare for brushing and never dip the brush back into the main batch after it has touched raw chicken. Simmer any leftover tare for 1 minute if you want to use it as a dipping sauce.
Substitutions
- chicken thighs→boneless skinless chicken breast or firm tofu cubes
- brown sugar→honey or maple syrup
- soy sauce→tamari for a gluten-free version
- toasted sesame oil→a few drops of chili oil for a spicy tare
Storage & reheating
Store leftover yakitori in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a foil-lined tray in a 180°C oven for 6 to 8 minutes, or until heated through, brushing with a little reserved tare before serving. Avoid microwaving, which makes the chicken rubbery. The tare sauce can be made ahead and kept in a sealed jar in the fridge for up to 1 week; reheat gently before brushing.
| Nutrient | Per serving |
|---|---|
| Calories | 422.9 kcal |
| Protein | 44.6 g |
| Carbohydrates | 13.8 g |
| Fat | 20.7 g |
| Saturated fat | 4.8 g |
| Fiber | 1 g |
| Sugar | 10.2 g |
| Sodium | 1421 mg |
| Cholesterol | 151 mg |
FAQ
The questions we get asked most
Why did my yakitori glaze burn before the chicken cooked?
The tare contains brown sugar, which scorches quickly over high heat. Brush it on only after the first side has been grilled plain for about 3 minutes, and keep the skewers moving slightly if the grill has hot spots. If the glaze starts to blacken, move the skewers to a cooler part of the grill and lower the heat.
Can I make chicken yakitori ahead of time?
Yes. You can thread the raw skewers up to 24 hours in advance and keep them covered in the refrigerator, and the tare can be made up to 1 week ahead. For the best texture, grill the skewers just before serving, or grill them fully, cool, and reheat in a 180°C oven for 6 to 8 minutes.
How do I know when the chicken is fully cooked?
The internal temperature should reach 74°C on an instant-read thermometer inserted into the thickest cube. The meat will feel firm but still springy when pressed, and the juices will run clear. If you do not have a thermometer, cut into the largest piece: there should be no pink at the center.
Can I use chicken breast instead of thighs?
Yes, but breast dries out faster. Cut it into slightly larger 4 cm cubes, reduce the grilling time by about 2 minutes total, and brush with tare a little earlier to keep it moist. Check the temperature at 72°C and pull it immediately, as it will rise a few degrees while resting.
What can I use instead of soy sauce?
Tamari or coconut aminos work well. Tamari is thicker and slightly less salty, so taste the tare before seasoning. Coconut aminos are much sweeter and less salty, so reduce the brown sugar by about half and add a pinch of salt if needed.
Can I cook yakitori without a grill?
Yes. Use a grill pan or a heavy skillet over high heat, or broil the skewers on a foil-lined tray 15 cm from the element. Cook for 3 minutes per side, then brush with tare and broil for 1 to 2 minutes more, watching closely so the glaze does not burn.
How long do leftovers keep in the fridge?
Leftover yakitori keeps in an airtight container in the refrigerator for up to 3 days. Reheat in a 180°C oven for 6 to 8 minutes rather than in a microwave, which can toughen the meat. Discard any leftover tare that was used to brush raw chicken.
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