Chicken Thigh Yakitori Recipe

Chicken Thigh Yakitori Recipe That Brings Authentic Japanese Flavor | MagicInKitchen.com

Try this authentic Chicken Thigh Yakitori recipe with tare glaze. Quick, juicy, grilled chicken skewers made at home. A perfect Japanese street food at MagicInKitchen.com.

Chicken Thigh Yakitori

Introduction If you’re craving a dish that combines juicy meat, smoky flavor, and a sweet-savory glaze, this Chicken Thigh Yakitori recipe is your new favorite. Inspired by traditional Japanese street food, yakitori is all about balance — simple ingredients, bold taste, and a grill that does most of the work. Whether you’re hosting friends, meal-prepping, or trying your hand at Japanese cooking, this yakitori chicken skewer recipe delivers tender, grilled chicken thighs with an irresistible tare sauce. It’s a flavor-packed dish that feels like a festival on a stick — right from your backyard.

Ingredients List

For the Chicken Yakitori Skewers:

• 1½ lbs boneless, skin-on chicken thighs (cut into 1½-inch pieces)
• 1 tsp salt (for seasoning)
• Bamboo or metal skewers (soaked in water if bamboo)

For the Yakitori Tare Sauce:

• ½ cup soy sauce
• ¼ cup mirin (Japanese sweet rice wine)
• 2 tbsp sake
• 2 tbsp brown sugar
• 1 garlic clove (minced)
• 1 tsp fresh ginger (grated)

Optional Add-ins:

• Scallions or green onions (cut into 1-inch pieces)
• Shichimi togarashi (Japanese chili pepper blend) for garnish

Preparation Instructions

1. Make the tare sauce: In a small saucepan over medium heat, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Stir and simmer for 10–12 minutes until slightly thickened. Set aside to cool.
2. Prep the chicken: Season the chicken thigh pieces with salt. If using scallions, alternate chicken and scallion pieces on the skewers.
3. Skewer the meat: Thread 3–4 pieces of chicken (and optional scallions) onto each skewer. Don’t overcrowd them — space helps the meat grill evenly.
4. Preheat the grill: Use charcoal or gas at medium-high heat. Oil the grates to prevent sticking.
5. Grill the yakitori: Place the chicken yakitori skewers over direct heat. Grill for 3–4 minutes per side, turning once or twice.
6. Brush with tare: During the last 2–3 minutes of cooking, brush the chicken skewers generously with the tare sauce. Flip and glaze repeatedly for a shiny, caramelized finish.
7. Rest and serve: Remove from the grill and let rest for a minute. Optionally sprinkle with togarashi or extra sauce before serving.

Serving Suggestions

Serve these grilled chicken thigh skewers hot off the grill with a side of steamed rice, pickled vegetables, or a Japanese cucumber salad. They also pair perfectly with cold beer or green tea for an authentic street food experience. This dish is ideal as an appetizer, part of a main meal, or as a feature in a yakitori platter for entertaining.

FAQ

Q: Can I use chicken breast instead of thighs? A: While possible, thighs are preferred for juiciness and authentic flavor.

Q: What if I don’t have mirin or sake? A: Substitute mirin with sweet white wine or honey and water; for sake, use dry sherry or omit it.

Q: Can I make yakitori indoors? A: Yes! Use a grill pan or broil in the oven, flipping halfway through and brushing with sauce.

Q: How do I store leftovers? A: Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat under a broiler for best results.

Conclusion & Call-to-Action

This chicken thigh yakitori recipe brings the taste of Japanese street stalls right to your kitchen. With juicy, grilled meat and a glossy tare glaze, it’s a must-try dish that’s both satisfying and simple. Whether you’re a fan of homemade yakitori chicken or exploring new flavors, this recipe is an easy winner.

Love this dish? Share your favorite way to enjoy yakitori in the comments! Bookmark MagicInKitchen.com for more global comfort food recipes, and keep grilling with confidence.