Description
Tender Chicken Yakitori skewers glazed with a sweet-savory tare sauce, featuring juicy skin-on boneless chicken thighs grilled to perfection and served with colorful vegetables for a flavorful Japanese-inspired treat.
Ingredients
Scale
Chicken and Skewers
- 1 lb Chicken Thighs, skin-on, boneless (cut into 1 to 1.5-inch cubes)
- 10-12 Bamboo Skewers (soaked in water for at least 30 minutes)
Tare Sauce
- 1/2 cup Soy Sauce (or tamari for gluten-sensitive option)
- 1/4 cup Mirin (or honey mixed with water as a substitute)
- 1/4 cup Sake (optional, can omit for non-alcoholic version)
- 2 tbsp Granulated Sugar
Vegetables
- 1 cup Onions (thickly sliced)
- 1 cup Bell Peppers (chopped into bite-size pieces)
- 1 cup Mushrooms (cleaned and sliced)
Instructions
- Soak Skewers: Soak bamboo skewers in water for at least 30 minutes to prevent burning during grilling.
- Prepare Chicken: Dice chicken thighs into even 1 to 1.5-inch pieces to ensure uniform cooking.
- Skewer Chicken: Thread the chicken pieces onto the soaked skewers, leaving space between each piece for even heat distribution.
- Make Tare Sauce: In a saucepan, combine soy sauce, mirin, sake, and granulated sugar. Simmer over medium heat for 5 to 10 minutes until the sauce thickens slightly and becomes glossy.
- Preheat Grill: Heat your grill to high temperature to achieve a nice char and seal in juices.
- Grill Skewers: Place the skewers on the grill and cook for 10 to 12 minutes, turning frequently to ensure even cooking and prevent burning.
- Baste with Tare: While grilling, brush the skewers generously with the tare sauce to caramelize and enhance flavor.
- Serve: Arrange the grilled chicken skewers alongside the sliced onions, bell peppers, and mushrooms. Serve with an extra side of tare sauce for dipping and enjoy your Yakitori!
Notes
- Soaking bamboo skewers prevents them from catching fire while grilling.
- Using skin-on chicken thighs enhances juiciness and flavor.
- Mirin can be substituted with a honey and water mix if unavailable.
- The sauce can be omitted or replaced with a non-alcoholic option if desired.
- Turn skewers frequently on the grill to avoid burning and cook evenly.
- Chicken should reach an internal temperature of 165°F (75°C) for safe consumption.
