Teriyaki Chicken Skewers (Yakitori Style)
80% authentic · Japanese-inspired
Bite-sized pieces of chicken thigh marinated and grilled on skewers, brushed with a rich teriyaki glaze. This yakitori-inspired version offers a smoky char and concentrated flavor.
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Ingredients
- Chicken thighs1.5 lbs, boneless, skinless
- Soy sauce1/2 cup
- Mirin1/4 cup
- Sake1/4 cup
- Brown sugar3 tbsp
- Ginger1 tsp, grated
- Garlic1 clove, minced
- Bamboo skewers12-16
- Scallions2, finely chopped
- Saltto taste
- Black pepperto taste
- Wateras needed
Steps
- 1
Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- 2
Cut chicken thighs into 1-inch cubes. Season lightly with salt and pepper.
- 3
Thread chicken cubes onto the soaked skewers, leaving a small space between pieces.
- 4
In a small saucepan, combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Bring to a simmer over medium heat, stirring until sugar dissolves. Simmer for 5-7 minutes until slightly thickened to create the glaze. Set aside.
- 5
Preheat grill or broiler to medium-high heat.
- 6
Grill or broil the chicken skewers for 8-10 minutes, turning occasionally, until cooked through and lightly charred.
- 7
During the last 2-3 minutes of cooking, generously brush the chicken skewers with the prepared teriyaki glaze on all sides. Continue cooking until the glaze is caramelized and sticky.
- 8
Remove skewers from heat. Garnish with finely chopped scallions and serve immediately.
