Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1 tbsp (15ml) sake
  • 1 tbsp (15ml) soy sauce
  • 1 tsp (5ml) grated ginger
  • 1 clove garlic, minced
  • 1 green onion, finely chopped (white and green parts separated)
  • ½ cup (120ml) soy sauce
  • ½ cup (120ml) mirin
  • ¼ cup (60ml) sake
  • 2 tbsp (30g) granulated sugar
  • 1 tbsp (15ml) honey (optional, for extra gloss)
  • 16-20 bamboo skewers (soaked in water for at least 30 minutes)
  • Vegetable oil, for greasing the grill

Instructions:

  1. In a bowl, combine chicken, sake, soy sauce, ginger, garlic, and white parts of the green onion. Marinate for at least 30 minutes.
  2. In a saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5-7 minutes, or until slightly thickened. Stir in honey (if using). Set aside.
  3. Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece.
  4. Preheat grill to medium-high heat. Lightly grease the grill grates with vegetable oil.
  5. Place the skewers on the grill and cook for 3-4 minutes per side, until lightly browned.
  6. Brush the skewers generously with the yakitori sauce. Continue grilling for another 2-3 minutes per side, basting frequently with the sauce, until the chicken is cooked through and the sauce is caramelized (internal temperature 165°F/74°C). Be careful not to burn the sauce.
  7. Remove from grill and brush one last time with the yakitori sauce. Garnish with the green parts of the sliced green onion.
  8. Serve the yakitori skewers immediately. Enjoy one of the best japanese food recipes.