Glazed Japanese Yakitori Chicken Thigh Skewers
Chef & Safety Quick Answer: Yakitori skewers chicken thigh cubes and Tokyo negi scallions over high heat, brushing repeatedly with tare sauce (reduced soy, mirin, ...
Cook Glazed Japanese Yakitori Chicken Thigh Skewers for 12 minutes until the internal temperature reaches 175°F–180°F (Safe at 165°F). Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
Quick Look
| Recipe | Glazed Japanese Yakitori Chicken Thigh Skewers |
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Yakitori skewers chicken thigh cubes and Tokyo negi scallions over high heat, brushing repeatedly with tare sauce (reduced soy, mirin, sake, and brown sugar). The sugars caramelize directly against grill grates, creating smoky umami crust.
Recipe Overview & Cooking Metrics
| Prep Time | 20 minutes | Cook Time | 12 minutes |
| Total Time | 37 minutes | Servings | 4 servings |
| Calories / Serving | 340 kcal | Protein / Serving | 32g |
| Cuisine | Japanese Izakaya | Category | Grilled |
Equipment Needed
- Indoor cast iron grill pan or outdoor charcoal grill
- Small saucepan for tare sauce reduction
- Pastry basting brush
- Kitchen tongs
- Digital probe meat thermometer
Ingredients
- 1.5 pounds boneless skinless chicken thighs, cut into 1-inch cubes
- 2 large bunches thick Tokyo scallions (negi) or large green onions, cut into 1-inch lengths
- 10 bamboo skewers (8-inch), soaked in water for 30 minutes
- 1/2 cup low-sodium soy sauce
- 1/2 cup mirin (sweet Japanese rice wine)
- 1/4 cup sake (Japanese cooking wine)
- 2 tablespoons brown sugar
- 1 clove garlic, lightly smashed
- 1 coin fresh ginger
- Shichimi togarashi (Japanese seven-spice blend) for finishing
Step-by-Step Cooking Instructions
- Make authentic tare glaze: in a small saucepan, combine soy sauce, mirin, sake, brown sugar, smashed garlic, and ginger. Simmer over medium heat for 10 minutes until reduced by half into a glossy glaze that coats back of a spoon. Discard garlic and ginger.
- Thread soaked bamboo skewers alternating between chicken thigh cubes and 1-inch scallion pieces (approx 4 pieces chicken and 3 pieces scallion per skewer).
- Preheat a cast iron grill pan or charcoal grill to medium-high heat (approx 400°F / 204°C). Lightly oil grates.
- Place skewers on hot grill grates. Cook undisturbed for 4 minutes until bottom sides show deep grill char marks.
- Flip skewers and cook second side for 3 minutes.
- Using a pastry brush, generously baste skewers with warm tare glaze on all sides. Flip and cook for 1 minute, letting sugars caramelize slightly without burning.
- Apply a second coat of tare glaze, flip, and cook for 1 final minute until chicken registers 175°F (79°C) for tender dark meat.
- Transfer skewers to a serving plate, brush with remaining tare glaze, and dust with shichimi togarashi spice.
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Frequently Asked Questions
Soaking bamboo skewers in water for 30 minutes prevents them from scorching or catching fire over direct high-heat grill flames.
Yes. Place skewers on a foil-lined wire baking sheet 4 inches below broiler on High. Broil for 4 minutes per side, then baste with tare sauce twice, broiling for 1 minute per side.
Shichimi togarashi is a traditional Japanese spice blend containing chili flakes, orange peel, sesame seeds, ginger, seaweed, and poppy seeds that adds bright citrus warmth to grilled poultry.
Method
The key details are in the summary above.
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Safe Pull Temp
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Resting Time Formula
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Salt Ratio & Timing
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Crispy Skin Science
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Nutrition per serving
Glazed Japanese Yakitori Chicken Thigh Skewers, your questions.
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