Description
This Japanese Chicken Yakitori Recipe features juicy chicken skewers brushed with a glossy sweet-savory tare sauce made from soy sauce, mirin, sake, and brown sugar, then broiled until beautifully caramelized and lightly charred.
Ingredients
Units
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- 1/2 cup low sodium soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 1 tablespoon brown sugar
- 1 pound boneless, skinless chicken thighs
- Oil (for brushing rack)
Instructions
- Soak wooden skewers in water for at least 30 minutes
- In a small saucepan, combine soy sauce, mirin, sake, water, and brown sugar
- Bring to a boil, then simmer for 15 to 20 minutes until reduced by half
- Set aside just under half of the sauce for later brushing
- Cut chicken thighs into 1-inch chunks
- Thread chicken evenly onto skewers
- Line a sheet pan with foil and place a wire rack on top
- Brush rack lightly with oil
- Broil chicken for 5 minutes on the second-highest rack
- Remove pan, brush both sides with sauce, and flip
- Broil 2 minutes, brush again, and broil another 2 minutes
- Switch to reserved clean sauce, move rack closer, and broil 3 final minutes until caramelized
- Rest for a few minutes before serving
Notes
Use low sodium soy sauce to prevent excess saltiness. Reserve sauce before brushing to avoid contamination. Chicken should reach 165°F (74°C) internally. Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 skewer
- Calories: 220
- Sugar: 6g
- Sodium: 620mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 22g
- Cholesterol: 95mg