Yakitori Chicken Skewers With Sweet-Savory Tare Glaze

Quick Recipe Version (TL;DR)

• Yield: 16 skewers (serves 4 as a main or 6–8 as party bites)
• Prep Time: 30 minutes (plus 30 minutes soaking skewers)
• Cook Time: 25 minutes
• Total Time: 1 hour 25 minutes

Quick Ingredients

• 16 bamboo skewers (8–10 inch), soaked 30 minutes
• 2 lb (907 g) boneless, skinless chicken thighs, cut into 1-inch pieces
• 8 scallions, cut into 1-inch pieces
• 1 tsp neutral oil (for grill grates)
• 1 tbsp toasted sesame seeds (for finishing)
• Tare glaze: 1 cup (240 ml) soy sauce, 1 cup (240 ml) mirin, 1/2 cup (120 ml) sake, 1/2 cup (100 g) granulated sugar, 2 scallion tops, 6 thin slices fresh ginger

Do This

• 1. Soak skewers in water for 30 minutes.
• 2. Simmer tare (soy, mirin, sake, sugar, scallion tops, ginger) 12–15 minutes until glossy and reduced; cool slightly.
• 3. Cut chicken and scallions into 1-inch pieces; thread onto skewers, alternating chicken and scallion.
• 4. Light charcoal; set up a two-zone fire (hot + cooler side). Preheat grill to 450–500°F at the grate.
• 5. Grill skewers over hot coals 3–4 minutes per side to brown, moving as needed to avoid flare-ups.
• 6. Brush with tare and grill 60–90 seconds; flip, brush again, grill 60–90 seconds. Repeat 2–3 rounds until lacquered and chicken reaches 165°F.
• 7. Sprinkle with toasted sesame, rest 2 minutes, and serve hot (extra tare on the side if desired).

---

Why You’ll Love This Recipe

• That classic yakitori shine: a sweet-savory tare that caramelizes into a glossy, sticky lacquer.
• Perfect party food: bite-size pieces cook fast and are easy to grab and eat.
• Big flavor, simple ingredients: soy sauce, mirin, sake, and sugar do all the heavy lifting.
• Charcoal makes it special: a little smoke plus quick grilling gives you real yakitori-style edges.

Grocery List

• Produce: 8 scallions, fresh ginger (about a 2-inch piece)
• Dairy: none
• Meat: 2 lb (907 g) boneless, skinless chicken thighs
• Pantry: soy sauce, mirin, sake, granulated sugar, toasted sesame seeds, neutral oil
• Other: bamboo skewers, charcoal (and a charcoal chimney if you have one)

Full Ingredients

Chicken Skewers

• 16 bamboo skewers (8–10 inch)
• 2 lb (907 g) boneless, skinless chicken thighs
• 8 scallions
• 1 tsp neutral oil (canola, grapeseed, or avocado), for oiling grill grates

Tare Glaze (Yakitori Sauce)

• 1 cup (240 ml) soy sauce (regular, not low-sodium for the most authentic balance)
• 1 cup (240 ml) mirin
• 1/2 cup (120 ml) sake
• 1/2 cup (100 g) granulated sugar
• 2 scallion tops (the dark green parts), lightly crushed
• 6 thin slices fresh ginger

To Finish & Serve

• 1 tbsp toasted sesame seeds
• Optional: extra sliced scallions for sprinkling
• Optional: shichimi togarashi (Japanese seven-spice) for a little heat

Step-by-Step Instructions

Step 1: Soak the skewers

Place 16 bamboo skewers in a rimmed dish and cover completely with water. Let soak for 30 minutes while you prep everything else. This helps keep the exposed ends from scorching on the grill.

Step 2: Make the tare glaze and reduce until glossy

In a small saucepan, combine 1 cup (240 ml) soy sauce, 1 cup (240 ml) mirin, 1/2 cup (120 ml) sake, and 1/2 cup (100 g) granulated sugar. Add the 2 scallion tops and 6 slices ginger.

Bring to a gentle boil over medium heat, then reduce to a steady simmer. Simmer, stirring occasionally, for 12–15 minutes, until the sauce looks slightly thickened and glossy and reduces by about one-third (it should lightly coat a spoon). Remove from heat and let cool for 10 minutes; it will thicken a little more as it cools.

Food-safety note for basting: Pour about 1/2 cup of the tare into a small bowl for brushing. Keep the remaining tare in the saucepan (warm, or rewarm briefly later) to serve on the side. This keeps your “serving” sauce separate and clean.

Step 3: Prep the chicken and scallions for even cooking

Trim any large pieces of excess fat from the 2 lb (907 g) chicken thighs, then cut into 1-inch (2.5 cm) pieces. Try to keep the pieces as uniform as possible so they cook at the same rate.

Trim the root ends off the 8 scallions and cut into 1-inch segments (use both white and light green portions; save dark green tops for tare if you haven’t already).

Step 4: Thread the skewers (classic chicken-and-scallion style)

Drain the skewers. Thread chicken and scallion pieces onto each skewer, alternating as you go. A good target is 4–5 pieces of chicken plus 3–4 scallion segments per skewer, leaving about 2 inches of handle space.

Don’t pack pieces too tightly; a tiny bit of space helps heat circulate and encourages better browning.

Step 5: Set up a two-zone charcoal grill for control

Light charcoal and arrange it for two-zone cooking: a hot side with a thicker layer of coals and a cooler side with fewer or no coals. Preheat the grill with the lid on until the grate area over the hot side reads 450–500°F (232–260°C).

Clean the grates, then lightly oil them by dipping a folded paper towel in 1 tsp neutral oil and rubbing the grates (use tongs). This helps prevent sticking, especially once the sugar in the tare hits the heat.

Step 6: Grill the skewers until browned and cooked through

Place skewers over the hot zone. Grill with the lid open (yakitori is usually grilled uncovered), turning every 2–3 minutes for even browning. Total time for this stage is typically 8–10 minutes, depending on heat and piece size.

Watch for flare-ups; if flames jump up, move skewers to the cool zone briefly, then return to the hot side.

Continue grilling until the chicken is nearly done (it should look opaque and firm). You’ll finish cooking during the glazing stage. The final internal temperature should reach 165°F (74°C) at the thickest chicken piece.

Step 7: Brush with tare in layers to build a sticky lacquer

Move the skewers to the cooler side (or raise the grill grate if you can). Brush a thin layer of tare over the chicken and scallions. Return the skewers to the hot side and grill for 60–90 seconds until the glaze bubbles and starts to caramelize.

Flip, brush again, and grill another 60–90 seconds. Repeat for 2–3 total brushing rounds until the skewers are deeply glossy with a few caramelized edges. Keep the glaze moving and avoid letting it burn; sugar goes from caramelized to bitter quickly.

Check doneness: the chicken must hit 165°F (74°C). Remove to a platter and rest for 2 minutes.

Step 8: Finish, garnish, and serve

Sprinkle the hot skewers with 1 tbsp toasted sesame seeds. If you like, add a little extra sliced scallion and a pinch of shichimi togarashi.

Serve immediately while the glaze is sticky and shiny. Offer the reserved tare on the side (rewarm it to a gentle simmer if needed so it pours easily).

Pro Tips

• Use chicken thighs for yakitori-style juiciness: thighs stay tender over high heat and handle repeated glazing better than breast.
• Two-zone heat prevents burnt sugar: glaze over the cooler side, then briefly hit the hot side to set and caramelize.
• Thin coats beat thick coats: brushing lightly in multiple rounds builds a better lacquer and reduces burning.
• Keep the tare warm for the best shine: slightly warm sauce brushes on smoothly and caramelizes more evenly.
• Measure doneness, not time: pull skewers when chicken reaches 165°F (74°C) in the thickest piece.

Variations

• Gas grill version: Preheat to 450–500°F, set up a cooler zone, and follow the same grilling and glazing times.
• Broiler version (apartment-friendly): Broil skewers on a foil-lined rack 4–6 inches from the element, turning every 2–3 minutes. Brush with tare during the last 3–4 minutes in thin layers. Aim for 165°F internal temperature.
• Extra-savory tare: Add 1 tsp toasted sesame oil off heat to the finished tare (a small amount goes a long way).

Storage & Make-Ahead

Make-ahead: You can make the tare up to 7 days ahead; cool completely and refrigerate in a sealed jar. Cut chicken and scallions up to 24 hours ahead and refrigerate separately, covered. Skewer right before grilling for best texture.

Store leftovers: Refrigerate cooked skewers in an airtight container for up to 3 days. Store extra tare separately for up to 2 weeks in the fridge.

Reheat: For best results, rewarm skewers on a sheet pan under a broiler (high) for 2–4 minutes, turning once, just until hot and slightly sizzling. Brush with a little extra tare after reheating if they look dry.

Nutrition (per serving)

Approximate, per serving (1/4 of recipe; about 4 skewers): 480 calories; 33 g protein; 28 g carbohydrates; 24 g fat; 6 g saturated fat; 95 mg cholesterol; 1900 mg sodium; 18 g sugar; 1 g fiber.