Yakitori: Grilled Chicken Thigh Skewers
You make grilled chicken thigh yakitori by alternating meat and scallions on bamboo skewers. Soak these skewers in hot water for 30 min to prevent burning during the sear. The success of this dish depends on the tare sauce. Simmer the soy sauce and grape juice for 5–7 minutes to thicken the glaze. This allows the sauce to cling to the chicken and caramelise over the heat, creating a glossy finish and a deep savoury flavour.
Yakitori: Grilled Chicken Thigh Skewers
Recipe cardIngredients
Instructions
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Prepare the equipment
Preheat your grill to medium‑high (around 218°C [425°F]). Soak your bamboo skewers in hot water for 30 minutes. This prevents the wood from burning when it hits the high heat.
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Cut the ingredients
Cut the chicken thighs into 1‑inch cubes and pat them dry with paper towels. Slice the scallions into 1‑inch lengths. Keep some green parts aside to use for garnish.
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Simmer the glaze
Whisk soy sauce, juice, water, brown sugar, sesame oil, and ginger in a small saucepan. Bring the mixture to a gentle simmer over medium heat. Reduce to low and stir occasionally until it thickens slightly.
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Refine the sauce
Strain the sauce through a fine mesh to remove the ginger solids. Let it cool until it is pourable but not hot. Set aside a small portion for the final drizzle.
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Assemble the skewers
Thread chicken cubes and scallion segments onto each skewer in alternating order. Leave a few centimetres of slack between pieces. This space allows you to brush the glaze evenly on all sides.
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Grill and glaze
Brush the skewers with warm tare sauce and place them on the grill. Sear each side for 2–3 minutes and brush with more sauce during each turn. Cook until the internal temperature reaches 74°C [165°F].
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Rest and finish
Remove the skewers from the heat and let them rest for 2 minutes. Brush them with the reserved sauce for a glossy finish. Sprinkle with toasted sesame seeds and shichimi togarashi.
Overcooking the chicken will make the meat tough and dry. Use a digital instant-read thermometer on the thickest part of a cube to ensure it hits exactly 74°C [165°F]. Remove the skewers from the heat immediately once this temperature is reached.
What to serve with it
Plate the skewers over fluffy steamed jasmine or sushi rice. Garnish with sliced green onions and a drizzle of extra tare. For a complete meal, serve with a mixed cucumber salad, light miso soup, or sides of edamame and pickled daikon to provide an authentic Japanese balance of flavours.
Making it ahead
Prepare the tare in the refrigerator overnight to allow for a deeper flavour and more consistent sweetness. Keep any uncooked skewers refrigerated. Do not leave them at room temperature for more than 2 hours to ensure the chicken remains safe and fresh before you move them to the grill.
Storing and reheating
Freeze cooked yakitori in an airtight container for up to 4 months. Thaw the skewers in the refrigerator overnight. Reheat them in a toaster oven or on the grill. Add a splash of water during this process to retain moisture and prevent the chicken from drying out.
Getting the texture right
Soak bamboo skewers in hot water for 30 minutes to prevent them from burning on the grill. Use a digital instant-read thermometer on the thickest part of the chicken. Ensure it reaches 74°C (165°F) so the meat is cooked through without losing its succulent, juicy texture.
Nutrition per serving
- Calories
- 150
- Protein
- 20.0 g
- Carbs
- 6.5 g
- Fat
- 5.2 g
- Fiber
- 0.4 g
- Sugar
- 4.1 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do you marinate chicken for yakitori?
No. You brush the tare sauce onto the skewers during the grilling process instead. This allows the sugars in the glaze to caramelise under the heat without burning the meat, creating a glossy finish and a smoky char.
What cut of chicken is used for yakitori?
Boneless, skin-less chicken thighs are used. Thighs contain more fat than breasts, which prevents the meat from drying out over the high heat of the grill and ensures the skewers remain succulent.
What is yakitori sauce made of?
This halal version uses soy sauce, grape or apple juice, water, and brown sugar. The juice replaces traditional mirin and sake to maintain a sweet, savoury profile while remaining compliant with halal dietary requirements.
