Description
Yakitori is a classic Japanese dish of skewered, grilled chicken, and when made with Jidori chicken, it becomes next-level delicious! Juicy, smoky, and glazed with a sweet-savory tare sauce, these skewers are perfect for a backyard barbecue or a cozy Japanese-style dinner at home.
Ingredients
Scale
For the Yakitori Skewers:
- 1 lb Jidori chicken thighs, cut into bite-sized pieces
- 12 bamboo skewers, soaked in water for 30 minutes
- 2 stalks green onions (negi), cut into 1-inch pieces
- 1/2 tsp sea salt (for seasoning)
For the Tare Sauce (Yakitori Glaze):
- 1/2 cup soy sauce
- 1/4 cup mirin (Japanese sweet rice wine)
- 1/4 cup sake
- 2 tbsp brown sugar
- 1 clove garlic, minced
- 1 tsp grated ginger
Instructions
Prepare the Sauce:
- In a small saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger.
- Bring to a simmer and let it reduce for 8–10 minutes until slightly thickened. Set aside.
Skewer the Chicken:
- Thread Jidori chicken pieces onto the soaked bamboo skewers, alternating with green onion pieces.
- Lightly season with sea salt to enhance the natural flavors.
Grill the Yakitori:
- Preheat a grill or grill pan to medium-high heat.
- Brush the skewers lightly with oil and place them on the grill. Cook for about 3–4 minutes per side.
Glaze and Finish:
- Brush the skewers generously with the tare sauce, turning them frequently to caramelize the glaze.
- Continue grilling for another 2–3 minutes until the chicken is glossy and slightly charred.
Serve and Enjoy:
- Remove from heat and serve immediately. Pair with steamed rice, pickled vegetables, or a side of miso soup.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Cuisine: Japanese