Yakitori – Japanese Grilled Chicken Skewers with Low-Sodium Tare Glaze

How to Make It

1. 1

   Soak Skewers

   Place 12 bamboo skewers in a shallow dish of cold water and soak for a minimum of 30 minutes, ideally 1 hour. This prevents burning during grilling and is a standard Japanese yakitori technique.

   Tip: Weight the skewers down with a small plate so they stay fully submerged.
2. 2

   Prepare the Tare Glaze

   Combine the reduced-sodium tamari, mirin, sake, raw honey, grated ginger, and grated garlic in a small saucepan over medium heat. Bring to a gentle simmer, stirring to dissolve the honey. Reduce heat to low and simmer uncovered for 8–10 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon by about one-third. Remove from heat and stir in the toasted sesame oil. Reserve half the tare for basting and half for a dipping sauce at serving.

   Tip: Using raw honey instead of refined sugar lowers the glycaemic impact while still producing authentic caramelisation on the grill. Do not boil vigorously or the sauce will become too thick and bitter.
3. 3

   Trim and Cut the Chicken

   Pat chicken thighs dry with paper towel. Remove any remaining visible fat. Cut into uniform 3 cm cubes to ensure even cooking. Uniformity is critical in yakitori — inconsistent sizes lead to uneven char and undercooked centres.

   Tip: Slightly chilling the chicken (15 minutes in the freezer) makes cutting cleaner and more precise.
4. 4

   Thread the Skewers

   Thread 4–5 pieces of chicken onto each skewer, alternating every second piece with a segment of spring onion white. Leave a 2 cm gap at the base of the skewer for handling. Press the chicken pieces snugly together so they cook evenly and retain moisture — a key izakaya technique for juicy yakitori.

   Tip: For a clinical variation focusing on even more protein density, you can omit the spring onion and use chicken-only skewers (negima-style is traditional with leek).
5. 5

   Preheat the Grill

   Preheat a charcoal grill (most authentic), gas grill, or a well-seasoned cast iron grill pan over high heat. Lightly brush the grates with a neutral high-smoke-point oil (such as avocado oil) using a folded paper towel and tongs. The grill should be very hot before the skewers make contact to achieve the characteristic yakitori char without drying out the meat.

   Tip: A charcoal grill using binchotan (Japanese white charcoal) produces the traditional smokiness. A grill pan at high heat is an excellent indoor alternative.
6. 6

   Grill the Skewers – First Pass

   Place skewers on the hot grill. Cook for 2–3 minutes per side without moving (4–6 minutes total) until the chicken develops pale golden colour and releases naturally from the grate. Do not apply tare at this stage — the initial pass cooks the protein base.

   Tip: Resist the urge to move the skewers early. They will release cleanly from the grill when properly seared.
7. 7

   Apply Tare and Finish

   Using a pastry brush, apply the reserved basting tare generously to the top of each skewer. Flip and grill for 1 minute, then brush the other side. Repeat this glaze-flip process 2–3 more times over the next 4–5 minutes until the chicken is deeply caramelised, slightly charred at the edges, and cooked through to an internal temperature of 74°C (165°F). The multiple-coat technique is authentic yakitori method and builds the layered tare flavour.

   Tip: Use a digital instant-read thermometer for clinical food-safety accuracy, especially important for immunocompromised individuals.
8. 8

   Rest and Plate

   Remove skewers from the grill and rest on a clean board for 2 minutes to allow juices to redistribute. Arrange on a serving plate, drizzle lightly with a small spoonful of the reserved dipping tare, and garnish with sliced green spring onion tops and toasted sesame seeds. Offer shichimi togarashi on the side for guests who want added spice.

   Tip: Serve immediately — yakitori is best eaten hot off the grill as it is in any Japanese izakaya. For meal prep, store ungarnished skewers in an airtight container for up to 3 days and re-glaze briefly under a grill or in a hot pan before serving.