Yakitori Recipe with Homemade Sauce

Method19 steps · about 1 hr 5 min

1. 1

   Step 1: Gather the ingredients and 10–12 bamboo skewers about 5 inches (13 cm) long. Keep the chicken refrigerated until ready to cut and assemble.

   
2. 2

   Step 2: Soak 10–12 5-inch bamboo skewers in water for 30 minutes (or at least 10 minutes while you're prepping the ingredients).

   Soak bamboo skewers · 30 minUses Water, enough to soak the bamboo skewers (discard after soaking)

   
3. 3

   Step 3: Separate the green tops of the Tokyo negi (2) from the white and pale-green parts. Cut the white and pale-green parts into 1 1/4-inch (3 cm) pieces for the skewers, and cut the green tops in half crosswise for the sauce. If using the alternative 9 green onions, separate and cut their parts in the same way.

   Uses 2 Tokyo negi (long green onions), or 9 green onions

   
4. 4

   Step 4: To a small saucepan, add ½ cup soy sauce, ½ cup mirin, ¼ cup sake, and ¼ cup water.

   Uses ½ cup soy sauce (use gluten-free soy sauce for GF) · ½ cup mirin · ¼ cup sake · ¼ cup water

   
5. 5

   Step 5: Add 2 tsp brown sugar and the green part of the Tokyo negi.

   Uses Liquid sauce base · 2 tsp brown sugar (packed and leveled off) · Prepared green negi tops for the sauce

   
6. 6

   Step 6: Bring the sauce to a boil over high heat, then reduce the heat to low and simmer uncovered for about 30 minutes, until reduced to one-third of its original volume. Let it cool before basting; it thickens as it cools. To prepare ahead, remove the green negi tops, cool the sauce promptly and refrigerate in a clean covered container.

   Reduce tare sauce · 30 minUses Yakitori sauce with negi tops

   
7. 7

   Step 7: Before any sauce or brush touches the chicken, reserve one-third of the cooled sauce in a separate clean bowl for optional final basting. Keep the remaining two-thirds for basting during cooking. Use the clean reserved sauce and a clean brush only after the chicken is fully cooked.

   Uses One-third cooled sauce reserved clean for finishing · Remaining two-thirds sauce for cooking

8. 8

   Step 8: Cut 1 lb boneless, skinless chicken thighs (1 lb) into 1¼-inch (3-cm) squares.

   Uses 1 lb boneless skinless chicken thighs

   
9. 9

   Step 9: On a flat work surface, fold a slice of chicken in half. Holding the skewer at a 45-degree angle, pierce the side of the folded meat. Then, tilt the skewer down so it‘s parallel to the work surface and thread it all the way through. Position the chicken next to the handle.

   Uses A prepared chicken piece

   
10. 10

    Step 10: Next, add a piece of Tokyo negi perpendicular to the skewer, packing it snuggly next to the chicken piece.

    Uses Partly assembled skewer · One white or pale-green negi piece

    
11. 11

    Step 11: Add another piece of chicken, then another piece of Tokyo negi.

    Uses Partly assembled chicken-and-negi skewer · Another chicken piece · Another white or pale-green negi piece

    
12. 12

    Step 12: Finish with another chicken piece: each 5-inch skewer holds about 3 chicken pieces and 2 white or pale-green negi pieces. Repeat steps 9–12 with the remaining prepared chicken and negi to make about 10–12 skewers.

    Uses Skewer to finish · Remaining chicken pieces for all skewers · Remaining white and pale-green negi pieces

    
13. 13

    Step 13: Line a baking sheet with aluminum foil for easy cleanup. Place an oven-safe wire rack on top. Grease the grate of the wire rack with neutral oil to keep the chicken from sticking.

    Uses Neutral oil, as needed to brush the wire rack

    
14. 14

    Step 14: Place the skewers on top in two rows, with the handles resting along the edges of the baking sheet. Cover the top and bottom of the handles with folded strips of aluminum foil to prevent burning.

    Uses Assembled chicken-and-negi skewers

    
15. 15

    Step 15: Turn on the broiler to High (550ºF/288ºC) with a rack placed on the middle position of the oven, about 8 inches (20 cm) away from the heating element. Wait until the heating elements are hot, about 3–5 minutes. Then, place the skewers under the broiler. Broil for 6 minutes. Tip: When broiling, you don‘t adjust the oven temperature; instead, you control the distance between the heating element and the surface of the food. It‘s similar to using hotter and cooler zones on your grill.

    Broil skewers · 6 minUses Arranged skewers on the prepared rack

    
16. 16

    Step 16: After the initial 6-minute broil, brush the chicken and negi with some of the cooking portion of yakitori sauce. Keep the clean reserved finishing sauce separate.

    Uses Partly broiled chicken-and-negi skewers · Cooking portion of prepared yakitori sauce

    
17. 17

    Step 17: Turn the skewers carefully with tongs, brush the other side with the cooking portion of sauce, and broil for about 3–4 minutes to caramelize.

    Broil other side · 4 minUses Sauced skewers · Cooking portion of prepared yakitori sauce

    
18. 18

    Step 18: Flip once more to the presentation side and baste with the cooking portion of sauce. Broil for another 1–2 minutes, or until the thickest chicken pieces reach 165°F (74°C), checking with a thermometer. Continue cooking if needed, watching closely so the glaze does not burn.

    Final broil · 2 minUses Turned skewers for the final broil · Cooking portion of prepared yakitori sauce

    
19. 19

    Step 19: Transfer the fully cooked skewers to a serving plate. If desired, use a clean brush to baste with the clean reserved finishing sauce. Serve with optional shichimi togarashi (to taste).

    Uses Fully cooked yakitori · Clean reserved finishing sauce · Shichimi togarashi, to taste (optional)