Easy Japanese Yakitori Chicken Skewers Recipe with Sweet Tare Glaze
A quick and satisfying Japanese yakitori chicken skewers recipe featuring juicy chicken thighs grilled with a sweet and savory tare glaze. Perfect for casual dinners or gatherings, this recipe delivers authentic street food flavors with simple ingredients.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
- 1.5 pounds boneless, skin-on chicken thighs, cut into 1-inch bite-sized pieces
- 8–10 bamboo skewers, soaked in water for 30 minutes
- ⅓ cup soy sauce (regular or low sodium)
- ⅓ cup mirin (Japanese sweet rice wine)
- 2 tablespoons sake (Japanese rice wine, optional but recommended)
- 3 tablespoons granulated sugar (white or brown)
- 1 teaspoon fresh ginger, finely grated
- 1 clove garlic, minced
- Sesame seeds (optional, for garnish)
- Green onions, thinly sliced (optional, for garnish)
Instructions
- Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- Cut chicken thighs into 1-inch bite-sized pieces, trimming excess fat but leaving some skin for crispiness.
- In a small saucepan, combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Bring to a gentle boil over medium heat, stirring to dissolve sugar.
- Reduce heat and simmer for about 10 minutes until the sauce thickens slightly and coats the back of a spoon. Remove from heat and let cool to room temperature.
- Thread 4-5 pieces of chicken onto each skewer, alternating skin and meat for texture contrast. Arrange skewers on a plate.
- Preheat grill or grill pan over medium-high heat until hot.
- Place skewers on the grill and cook for 3-4 minutes without moving to get grill marks.
- Flip skewers and cook another 3-4 minutes. Brush tare glaze on each side.
- Continue grilling, turning and basting every 2-3 minutes for a total of 10-12 minutes or until chicken is cooked through and glaze is sticky and caramelized.
- Remove skewers from heat and let rest briefly on a plate.
- Sprinkle with toasted sesame seeds and sliced green onions before serving.
Notes
Soak bamboo skewers for at least 30 minutes to prevent burning. Brush glaze after initial sear to avoid flare-ups. Use skin-on chicken thighs for juiciness and flavor. If glaze is too thick, thin with a splash of water. Leftovers store well in fridge for 2-3 days; reheat gently in skillet with extra glaze. For gluten-free, substitute tamari for soy sauce and ensure mirin is gluten-free. For keto, substitute sugar with erythritol but glaze caramelization may vary.
Nutrition
- Serving Size: About 2-3 skewers pe
- Calories: 275
- Sugar: 8
- Sodium: 700
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 10
- Fiber: 0.5
- Protein: 25
Keywords: yakitori, chicken skewers, Japanese recipe, tare glaze, grilled chicken, easy dinner, street food, quick recipe