Yakitori Recipe: Japanese Chicken Skewers with Tare

Ingredients for yakitori

For 4 people as part of a meal

• 600 g boneless, skinless chicken thighs
• 3 spring onions
• 8–10 short bamboo or metal skewers
• salt, optional for a few shio skewers

For the tare

• 80 ml soy sauce
• 80 ml mirin
• 40 ml sake or water
• 1 tablespoon sugar
• 1 small piece of ginger, optional
• 1 crushed clove of garlic, optional

Check labels when allergens or alcohol are a concern. Soy sauce often contains wheat, and mirin or sake may contain alcohol.

Supplies

• BBQ with a direct and a cooler zone
• clean meat thermometer
• saucepan
• two clean small bowls for the tare
• separate brush for glazing
• separate plates and tongs for raw and cooked chicken

Making yakitori

1. Make the tare

Place the soy sauce, mirin, sake or water, sugar, and optional ginger and garlic in a saucepan. Bring to a gentle boil and let it simmer for 10–15 minutes. The sauce does not need to become thick; it will become syrupy as it cools. Remove the ginger and garlic and let the tare cool down.

2. Divide the sauce before contact with raw chicken

Pour part of it into a small bowl to use for glazing while grilling. Keep a second, clean portion aside for serving. Discard any glazing sauce and a brush that have touched raw or undercooked chicken after use. Never pour them back into the clean sauce.

3. Cut and thread the chicken

Cut the chicken thighs into even pieces of approximately 3 cm. Cut the spring onion into short pieces. Alternatingly thread the chicken and spring onion onto the skewers. Leave a little space between the pieces so that hot air can reach all sides.

If you use bamboo skewers, you can protect the handles from direct heat with a strip of aluminum foil or by letting them protrude outside the grate. Soaking can reduce charring but will not fully prevent it.

4. Prepare the BBQ

Create a hot direct zone and next to it a cooler zone. Use charcoal, gas, or another appliance that the manufacturer deems suitable for outdoor grilling. Binchotan is not required.

5. Grill without sauce

Place the skewers over direct heat and turn them regularly. Move them to the cooler zone if the outside turns dark too quickly. Grill without tare first, so the sugar does not burn before the chicken is cooked.

6. Glaze the yakitori

During the last few minutes, thinly brush the chicken with the designated glazing sauce. Turn the skewers, let the sauce set briefly, and repeat once or twice if necessary.

7. Check for doneness

Measure in the thickest part of the chicken without touching the skewer. Cook the chicken through completely to a core temperature of at least 74 °C (165 °F). If necessary, measure several skewers, as pieces and positions on the grill differ.

8. Serve

Place the cooked skewers on a clean plate. Serve immediately with the reserved clean tare. Never use a plate or tongs that have held raw chicken.

Shio-yakitori without tare

Omit the sauce and lightly season the chicken with salt. Grill the skewers until fully cooked and serve immediately. Shio is not a makeshift solution but a classic style that focuses on the chicken and the grilled aroma.

Can you use chicken breast for yakitori?

Yes. Chicken thigh is generally easier to keep juicy, but chicken breast is also suitable. Cut the pieces evenly, do not grill longer than necessary, and check the core temperature with a thermometer.

Yakitori without binchotan

A regular charcoal or gas BBQ works fine. Only use fuel that is suitable for food preparation. Charcoal and other open combustion methods produce carbon monoxide and should not be used indoors or in poorly ventilated areas.

Storing tare

Store only tare that has not come into contact with raw chicken, used brushes, or raw meat juices. Let the sauce cool down, put it in a clean, sealed container, and place it directly in the refrigerator. Use your senses and throw the sauce away if there is mold, gas formation, a strange smell, or doubt. A contaminated portion must be discarded immediately and will not become safe by boiling it later.

Common mistakes

• Pressing the pieces tightly together: this can cause the sides to cook unevenly.
• Applying tare too early: sugar can burn before the chicken is cooked.
• Serving the same sauce: always keep a clean portion aside beforehand.
• Relying only on time: measure at least 74 °C in the thickest piece.
• Not creating a cooler zone: you will then lack a place to move to when the glaze colors too quickly.

Frequently asked questions

What is yakitori?

Yakitori are Japanese chicken skewers that are usually grilled with salt or tare over direct heat.

Which chicken should you use for yakitori?

Chicken thigh is accessible and generally stays juicy. Chicken breast can also be used if you cut even pieces and closely monitor the cooking.

What is the core temperature for yakitori?

Cook the chicken through completely to at least 74 °C (165 °F) in the thickest piece.

What is the difference between yakitori and yakiniku?

Yakitori consists of chicken skewers usually grilled by a chef. With yakiniku, guests grill thin slices of meat and vegetables themselves at the table.

Read more about yakitori, yakiniku, and Japanese BBQ culture.