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Grilled chicken skewer served on a stylish black plate, perfect for Asian cuisine lovers.

Classic Japanese grilled chicken skewers with tare

Chicken Yakitori

Chicken Yakitori

30 minEasy

Prep Time

20 min

Cook Time

10 min

Total Time

30 min

Servings

4

12 skewers

Difficulty

Easy

Cost

Budget

$

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Chicken Yakitori

Classic Japanese grilled chicken skewers with tare

Juicy chicken thigh pieces skewered and grilled with a glossy sweet-soy tare glaze. The most popular yakitori at any Japanese izakaya.

20m

Prep Time

10m

Cook Time

30m

Total Time

4

Servings

Easy

Difficulty

Budget $

Cost

Japanese CuisineMain CourseAppetizerDairy-Free
Sarah Chen
Sarah Chen

February 25, 2023(Updated April 13, 2026)

Chicken thigh is the gold standard for yakitori because its higher fat content stays juicy over the intense heat. The tare glaze builds up in layers with each basting for maximum flavor.

Why This Recipe Works

Dark meat chicken has more myoglobin and fat than breast meat, keeping it moist during rapid high-heat grilling. Multiple layers of tare create a complex, lacquered finish.

Ingredients

  • 2 lbs boneless skinless chicken thighs, cut into 1-inch pieces
  • 1/4 cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp honey
  • 1 tsp grated fresh ginger
  • Scallions and sesame seeds for garnish
PrecisionUtility

Test Kitchen Pick

Thermometer

Helpful Tool

Why a thermometer helps here

This is the kind of recipe where doneness changes the result fast. A quick thermometer helps you pull it at the right moment instead of guessing.

The easiest upgrade here is accuracy, not another pan.

  • Makes doneness more repeatable
  • Helps avoid dry or overcooked protein

If you cook meat or fish regularly, an instant-read thermometer gets used constantly.

Shop thermometer options for this recipe

Instructions

  1. 1

    Simmer soy sauce, mirin, honey, and ginger in a small pan until slightly thickened, about 5 minutes.

  2. 2

    Thread chicken pieces tightly onto soaked bamboo skewers, keeping pieces close together.

  3. 3

    Grill over medium-high heat for 3-4 minutes per side until chicken is cooked through.

  4. 4

    Brush with tare sauce and grill 1 minute more per side until glaze is sticky and caramelized.

  5. 5

    Garnish with sliced scallions and sesame seeds. Serve with extra tare on the side.

Serving Suggestions

Ways to Serve This Dish

  • Serve over steamed jasmine or sticky rice

  • Pair with a side of pickled vegetables or kimchi

  • Add a drizzle of sesame oil and toasted sesame seeds for extra flavor

  • Arrange on a platter for easy sharing at your next gathering

Substitutions

Chicken thighsChicken breast

Leaner but dries out faster—watch cook time carefully

HoneyBrown sugar or maple syrup

Any sweetener works to balance the soy sauce

DepthPantry

Test Kitchen Pick

Mirin

Helpful Pantry Staple

Why the mirin matters

Mirin quietly rounds out sauces like this with sweetness and gloss. It is one of those ingredients you notice more when it is missing.

This adds balance, not just sweetness.

  • Rounds out saltier sauces
  • Useful in glazes, noodle dishes, and marinades

A bottle of mirin becomes surprisingly versatile once it is in the pantry.

Shop mirin for this recipe

Tips & Storage

Pro Tips

  • Pack chicken pieces tightly on the skewer—this keeps the edges moist while the outsides char.

  • Use two parallel skewers per portion for easier flipping.

Storage

Refrigerate for up to 3 days.

Reheating

Reheat on the grill or under a broiler for 3-4 minutes.

Nutrition Facts

Per serving (120mg) · 4 servings

Calories260
LowModerateHigh

A moderate-calorie serving · based on a 2,000 cal daily diet

Protein30g
Carbohydrates10g
Fat12g
Fiber720mg
Sugar0g
Sodium8g

Nutritional values are approximate and may vary based on specific ingredients and preparation methods.

Frequently Asked Questions

What is negima?
Negima is chicken yakitori with alternating pieces of scallion between the chicken—try it.
Salt or tare style?
Shio (salt) style uses just salt; tare uses the soy glaze. Both are traditional.

Explore More

More Japanese RecipesMore Main CourseMore AppetizerDairy-Free RecipesGrill Recipes
Sarah Chen

About Sarah Chen

Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.

View all recipes →

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