Yakitori (Japanese Grilled Chicken Skewers)
Local name: 焼き鳥
In short: Bite-size pieces of chicken thigh and spring onion threaded on skewers, grilled until charred at the edges and glazed with a sweet soy tare. It takes about 50 min in total and makes 4 servings.
- Prep
- 25 min
- Cook
- 25 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 480 kcal
Yakitori are chicken skewers grilled over charcoal, a staple of after-work izakaya bars and festival stalls across Japan. Every part of the bird has its own skewer, but the home favorite is thigh meat alternated with spring onion, called negima. The skewers are glazed with tare, a soy and mirin sauce reduced until syrupy, and cooked fast over high heat so the edges char while the inside stays juicy.
Instructions
- Make the tare: put the soy sauce, mirin, sake, sugar and ginger in a small pan. Simmer over medium heat for 10 to 12 minutes, until reduced by about half and slightly syrupy. Discard the ginger and cool.
- Thread 4 pieces of chicken and 3 pieces of spring onion alternately onto each skewer, pressing the pieces together snugly. Sprinkle the chicken lightly with salt.
- Heat a charcoal grill, or a grill pan or broiler, to medium-high. Oil the grate lightly. Pour about a third of the tare into a small bowl for brushing and keep the rest for serving.
- Grill the skewers for 4 minutes on one side without moving them, until the chicken releases easily and has charred spots. Turn and grill 3 minutes on the other side.
- Brush with the tare from the small bowl and turn every minute for about 3 more minutes, until glossy and lightly caramelized. The chicken should reach 74°C (165°F) in the center.
- Rest the skewers for 2 minutes. Serve hot, with extra tare spooned on top if you like, and pass the togarashi and lemon wedges.
Tips
- Keep the skin on and use thigh meat, which stays juicy over high heat. Chicken breast dries out quickly unless you cut it large and pull it off the heat early.
- Never brush cooked skewers with a brush that touched raw chicken and then dip it back in the main tare. Use the separate bowl for brushing and serve the clean reserve.
Questions and answers
What is the difference between shio and tare yakitori?
Shio yakitori is seasoned with salt only, which shows off the flavor of the chicken. Tare yakitori is brushed with a sweet-savory soy glaze. Both are common, and many bars serve each.
Can I cook yakitori in the oven?
Yes. Lay the skewers on a rack over a foil-lined tray and broil about 10 cm (4 in) from the element for 8 to 10 minutes, turning once and brushing with tare at the end. Wrap the skewer ends in foil to stop them burning.
What other cuts are used for yakitori?
Popular choices are skin, breast with plum paste and shiso, minced chicken meatballs (tsukune), wings and hearts. Each needs a slightly different grilling time.
How long does it take to make Yakitori (Japanese Grilled Chicken Skewers)?
About 50 min in total: 25 min of preparation and 25 min of cooking.
How many calories are in Yakitori (Japanese Grilled Chicken Skewers)?
About 480 kcal per serving, with 35 g of protein, 19 g of carbohydrates and 27 g of fat. These values are estimates.
Nutrition per serving
| Calories | 480 kcal |
|---|---|
| Protein | 35 g |
| Carbohydrates | 19 g |
| Fat | 27 g |
| Fiber | 1 g |
| Sugar | 15 g |
| Sodium | 1800 mg |
Estimated values, calculated from the ingredients.
