Yakitori

Japanese chicken skewers

Yakitori is one of those dishes almost everyone in America has heard of.

Some people think of frozen grocery store skewers, while others picture a small Japanese restaurant. These Japanese chicken skewers are simple to make but full of flavor. They may remind you a little of Indonesian satay or Greek souvlaki, but with a distinctly Japanese twist.

The name yakitori literally means grilled chicken. In Japan, you’ll find it everywhere, from small street stalls to izakayas, casual Japanese pubs where the skewers are often ordered one at a time and enjoyed with a beer or a glass of sake.

Juicy chicken thighs for the best flavor

The key to truly good yakitori is using boneless, skinless chicken thighs. They have a bit more fat than chicken breast, which keeps them tender and juicy on the grill. Cut the chicken into even bite-sized pieces and thread them onto skewers that have been soaked in water for at least 15 minutes. This helps prevent them from burning.

You can cook yakitori on the grill or on an indoor grill pan. It’s important to sear the chicken on all sides first. Only then start brushing on the sauce. And that brings us to the most important part of this dish, the sauce.

Tare, the flavor behind yakitori

What really sets yakitori apart is the traditional tare sauce. This Japanese sauce is simple but packed with flavor. It’s made with equal parts sake, soy sauce, mirin, and brown sugar. Let the mixture simmer gently until it thickens slightly. The result is a glossy, sweet and savory sauce that caramelizes beautifully on the grill. While grilling, brush the skewers with the sauce a few times. This gives the chicken its signature shine and builds layers of flavor. Any leftover sauce can be served on the side for dipping.

From grill to plate

Once cooked through, the skewers are ready to serve. Sprinkle with thinly sliced green onions and, if you like, some toasted sesame seeds. For an extra touch, serve with a small glass of chilled sake. In Japan, yakitori is not just food, it’s part of the experience. For a full meal, pair the skewers with steamed rice and some pickled vegetables. They also work perfectly as a snack.

More than just street food

Although yakitori is known as classic street food, it’s much more than that. In Japan, there is even a dedicated yakitori culture, where the whole chicken is used, from heart to skin. We stick to the fillets, but the idea stays the same, careful preparation and simple, honest flavor.

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