📝 About This Recipe
Transport your kitchen to the bustling izakayas of Tokyo with this smoky, succulent Chicken Yakitori. Traditionally grilled over binchotan charcoal, this version uses premium Tamari to ensure a deep, rich umami flavor that is naturally gluten-free. Tender chicken thighs and charred scallions are basted in a luscious, hand-reduced glaze that balances sweet and savory notes for a quintessential Japanese street food experience.
🥗 Ingredients
The Skewers
- 1.5 lbs Chicken Thighs (boneless, skin-on preferred, cut into 1-inch chunks)
- 8-10 stalks Scallions (white and light green parts only, cut into 1-inch lengths)
- 12-15 pieces Bamboo Skewers (soaked in water for 30 minutes)
- 2 tablespoons Neutral Oil (such as grapeseed or avocado oil)
The Gluten-Free Tare (Glaze)
- 1/2 cup Tamari Soy Sauce (certified gluten-free)
- 1/2 cup Mirin (Japanese sweet rice wine)
- 1/4 cup Sake (dry Japanese rice wine)
- 2 tablespoons Coconut Sugar or Brown Sugar (to balance the saltiness)
- 1 inch Fresh Ginger (sliced into rounds)
- 2 pieces Garlic Cloves (smashed)
- 1/2 teaspoon Black Peppercorns (whole)
For Garnish
- 1 teaspoon Shichimi Togarashi (Japanese seven-spice blend)
- 1 teaspoon Toasted Sesame Seeds (white or black)
- 1 piece Lemon Wedges (for a bright finish)
👨🍳 Instructions
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1
Begin by soaking your bamboo skewers in cold water for at least 30 minutes to prevent them from burning on the grill.
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2
In a small saucepan, combine the Tamari, mirin, sake, sugar, smashed garlic, ginger slices, and peppercorns.
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3
Bring the sauce mixture to a boil over medium-high heat, then reduce to a simmer. Let it cook for 10-15 minutes until it reduces by half and becomes syrupy. Strain and set aside to cool.
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4
Pat the chicken thighs dry with paper towels. Cut them into uniform 1-inch cubes, ensuring each piece has a bit of skin if possible for maximum flavor.
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5
Prepare the scallions by cutting the white and light green parts into 1-inch segments, matching the size of the chicken.
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6
Thread the skewers by alternating between a piece of chicken and a segment of scallion (Negima style). Start and end with chicken, typically fitting 4 pieces of meat per skewer.
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7
Preheat your grill, broiler, or a cast-iron grill pan to medium-high heat. Lightly brush the grates or pan with neutral oil.
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8
Place the skewers on the grill. Cook for about 3-4 minutes on the first side without touching them, allowing a nice char to form.
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9
Flip the skewers and cook for another 3 minutes. At this point, the chicken should be nearly cooked through.
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10
Using a pastry brush, generously coat the chicken with the prepared Tamari tare. Flip again and grill for 30-60 seconds to caramelize the sugars in the sauce.
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11
Apply a second coat of glaze, flip once more, and cook for a final 30 seconds until the sauce is bubbly, dark, and glossy.
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12
Remove from heat and let rest for 2 minutes. Sprinkle with Shichimi Togarashi and toasted sesame seeds before serving.
💡 Chef's Tips
Soak skewers thoroughly to prevent snapping or catching fire. Don't crowd the skewers; leaving a tiny bit of space between the chicken and scallion ensures even cooking. Always use chicken thighs rather than breasts, as they stay juicy under high heat and have a better fat content for grilling. Keep a small portion of the tare separate for dipping to avoid cross-contamination with raw chicken brushes. If using a broiler, place the skewers on a wire rack over a baking sheet to allow hot air to circulate.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed short-grain Japanese rice. Pair with a crisp, cold Japanese lager or a dry Sake. A side of Sunomono (Japanese cucumber salad) provides a refreshing acidic contrast to the rich glaze. Offer extra Tamari tare on the side for those who prefer a 'double-dipped' flavor. Blistered shishito peppers seasoned with sea salt make an excellent vegetable accompaniment.