Yakitori
These grilled chicken skewers make the perfect weeknight dinner.
Serves4
Makes10 to 12 skewers
Prep20 minutes
Cook35 minutes
Yakitori is classic Japanese street food. Literally translating to “grilled chicken,” you’ll usually find skewers of thin strips of chicken thighs with stems of scallions sandwiched in between. The aroma of grilled chicken over hot coals and the perfume of tare — the yakitori sauce that is basted on the meat — caramelizing is the scent of summer.
This easy indoor version is a convenient alternative when you’re looking for a simple dish that only takes 30 minutes from start to finish. This recipe is made on a stovetop or under the broiler, depending on your preference, and is quick and mess-free. Serve yakitori as an appetizer or for an easy weeknight dinner with a side of rice or a salad.
Homemade tare is a condiment made with soy sauce, mirin, sake, and brown sugar that’s very similar to teriyaki sauce — the latter is made with the addition of garlic and ginger. Tare is sweet, savory, and versatile. Luckily, this recipe will leave you with plenty to spare. Drizzle it over rice bowls, brush it over salmon or tuna steak while grilling, or marinate tofu in it before pan-frying.
Yakitori Recipe
These grilled chicken skewers make the perfect weeknight dinner.
Prep time 20 minutes
Cook time 35 minutes
Makes 10 to 12 skewers
Serves 4
Nutritional Info
Ingredients
For the tare (yakitori sauce):
- 1 1/4 cups
regular or low-sodium soy sauce
- 3/4 cup
mirin
- 1/2 cup
sake
- 2 tablespoons
packed light or dark brown sugar
For the yakitori:
- 2 medium bunches
scallions
- 8 ounces
boneless, skinless chicken thighs
- 12
wooden skewers
Cooking spray (if broiling)
Instructions
Place 1 1/4 cups soy sauce, 3/4 cup mirin, 1/2 cup sake, and 2 tablespoons packed brown sugar in a small saucepan. Bring to a simmer over medium heat, stirring constantly, until the sugar is dissolved, about 2 minutes. Reduce the heat to medium-low and simmer, stirring frequently, until reduced by half, syrupy, and thick enough to coat the back of a spoon, about 8 minutes.
Trim 2 medium bunches scallions, then cut the whites and light green parts crosswise 1 1/2-inch pieces; reserve the dark greens parts for another use. Cut 8 ounces boneless, skinless chicken thighs lengthwise into 1/4-inch-wide strips.
Skewer the chicken and scallions onto 12 wooden skewers: For each one, thread a slice of chicken lengthwise onto the skewer, skewer a piece of scallions horizontally next to the chicken, and then thread a second slice of chicken lengthwise.
Cooking Option #1: Stovetop
Heat a cast iron or nonstick grill pan or wide frying pan over medium-high heat. Add as many skewers as will fit with 1/2-inch space between skewers. Cook, flipping every 2 minutes, for 6 minutes total. Baste with the sauce and continue to cook, flipping and glazing every 2 minutes, until golden brown and slightly charred, about 10 minutes more. Repeat cooking the remaining skewers if needed.
Cooking Option #2: Broiler
Arrange a rack 6 to 8 inches from the broiling element and heat the broiler to high.
Line a rimmed baking sheet with aluminum foil, then coat the foil with cooking spray. Arrange the skewers in a single layer on the baking sheet with 1/2-inch space between. Broil, flipping every 2 minutes, for 6 minutes total. Baste with the sauce and continue to broil, flipping and glazing every 2 minutes, until golden brown and slightly charred, 8 to 10 minutes more.
Recipe Notes
Storage: Leftover skewers can be refrigerated in an airtight container for up to 3 days. Leftover sauce can be refrigerated in an airtight container for up to 1 week.