Summary: Traditional Japanese yakitori features tender bite-sized chicken pieces skewered on bamboo sticks and grilled over hot charcoal, seasoned either simply with sea salt or glazed with a sweet and savoury tare sauce. Prepared through precision grilling with frequent basting over 45 minutes for six hungry diners.
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Category: poultry, Japanese cuisine
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Quick overview
- Dish: Yakitori
- Category: poultry, Japanese cuisine
- Cuisine: Japanese
- Main ingredient: chicken thigh fillets, 900.0 g (high-grade boneless meat)
- Guide: 12 most popular Japanese dishes: favourite Japanese cuisine recipes
- Total time: 45 minutes (20 min prep + 25 min cooking)
- Difficulty: medium
- Portions: 6 (Portion weight: 210.0 g)
- Key technique: charcoal grilling with tare reduction basting
- Preparation types: skewering, reducing, grilling
- Dietary info & Allergens: contains soy, gluten (wheat in soy sauce)
- Suitable for: dinner parties, street food enthusiasts, meat lovers
- Nutritional values (per 1 portion): 373.6 kcal, Protein: 35.2 g, Fat: 16.4 g, Carbohydrates: 18.5 g
- Storage: 2 days in the fridge, 3 months in the freezer
- Pairing: Japanese lager, dry sake, iced green tea
- In short: Smoky charcoal-grilled chicken skewers glazed in rich savoury-sweet tare.
- Last updated: 21 September 2026
WAGUU says: “Mastering yakitori requires absolute respect for heat management and the deep umami of a well-aged tare sauce.”
Key facts
| Prep time: | 20 minutes |
| Cooking time: | 25 minutes |
| Temperature: | 220 °C charcoal grill heat |
| Number of portions: | 6 portions |
In a nutshell
Delight your guests with authentic Japanese pub-style yakitori featuring succulent chicken pieces caramelized over glowing coals.
Ingredients
Base portions: 6 portions • Portion weight: 210.0 g
| Ingredient | Amount | Quality |
|---|---|---|
| chicken thigh fillets | 900.0 g | boneless and skin-on |
| spring onions | 180.0 g | fresh green stalks |
| soy sauce | 120.0 ml | authentic Japanese brewed |
| mirin | 120.0 ml | sweet cooking rice wine |
| sake | 120.0 ml | dry fermented rice wine |
| caster sugar | 45.0 g | fine white sugar |
| fresh ginger | 15.0 g | peeled and sliced |
| garlic cloves | 12.0 g | freshly crushed |
| sea salt | 14.0 g | fine flake sea salt |
| rapeseed oil | 15.0 ml | neutral cooking oil |
Why you will love this recipe
- Charcoal aroma: Delivers authentic smoky undertones reminiscent of Tokyo izakayas.
- Juicy meat: Using chicken thighs ensures the skewers remain exceptionally tender and succulent.
- Versatile seasoning: Offers options for both classic salt-seasoned skewers and rich tare-glazed varieties.
Success guaranteed: Follow the precise temperature cues and basting schedule to achieve restaurant-quality caramelisation every single time.
Recipe overview
Prep: 20 min | Cooking: 25 min | Difficulty: medium | Portions: 6 | Type: poultry | Origin: Japanese
Detailed instructions
Overall progress: 0% complete
Phase 1: Tare reduction – 10 min
Appliances: hob
1. Combine 120.0 ml soy sauce, 120.0 ml mirin, 120.0 ml sake, 45.0 g caster sugar, 15.0 g fresh ginger, and 12.0 g garlic cloves in a small saucepan over medium heat. Bring to a gentle simmer and cook uncovered for 10 minutes until the liquid reduces by half and thickens into a glossy glaze.
VKB: Visual check point (VKB): The tare sauce coats the back of a spoon smoothly with a glossy, syrup-like consistency.
Before moving to the next step:
Strain the reduced tare sauce through a fine mesh sieve into a clean bowl to remove ginger and garlic solids, then set aside.
Phase 2: Meat preparation and skewering – 10 min
Appliances: none
2. Trim 900.0 g chicken thigh fillets into uniform 3 cm bite-sized pieces. Cut 180.0 g spring onions into 3 cm lengths. Thread alternating pieces of chicken and spring onion onto wooden bamboo skewers, ensuring 4 pieces of chicken per skewer. Brush lightly with 15.0 ml rapeseed oil.
VKB: VKB: The skewers are evenly balanced and packed tightly without overcrowding to ensure uniform grilling.
Before moving to the next step:
Ensure wooden bamboo skewers have been soaked in cold water for 30 minutes beforehand to prevent burning over hot coals.
Phase 3: Initial charcoal grilling – 10 min
Appliances: charcoal grill
3. Prepare a charcoal grill and heat to 220 °C with glowing embers. Place the prepared skewers on the grill rack over direct heat. Cook for 5 minutes, turning frequently, until the chicken surfaces turn opaque and begin to develop light char marks.
VKB: VKB: Chicken pieces show light golden-brown grilling marks and sizzling edges across all sides.
Before moving to the next step:
Keep a spray bottle of water nearby to tame any sudden flare-ups from dripping chicken fat.
Phase 4: Seasoning and glazing – 10 min
Appliances: charcoal grill
4. Season half of the skewers with 14.0 g sea salt. For the remaining skewers, brush generously with the prepared tare sauce using a pastry brush. Continue grilling for another 5 minutes, turning and basting every minute until the tare glazes into a sticky lacquer.
VKB: VKB: The tare glaze bubbles and caramelises deeply without burning, coating the chicken in a shiny amber finish.
Before moving to the next step:
Verify internal temperature reaches 74 °C using a digital meat thermometer inserted into the thickest piece of chicken.
Phase 5: Resting and final finishing – 5 min
Appliances: none
5. Remove the cooked yakitori skewers from the charcoal grill and transfer them to a warm serving platter. Allow them to rest for 3 minutes so the internal juices redistribute evenly through the meat.
VKB: VKB: Meat fibres relax and retain their moisture perfectly upon gentle pressure.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| charcoal grill | 45 cm diameter | indoor cast-iron grill pan | smoke generation indoors |
| bamboo skewers | 20 cm length | metal skewers | burning if unsoaked |
| saucepan | 1 litre capacity | small frying pan | rapid boiling over |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 6 portions |
|---|---|---|---|
| Energy | 177.9 kcal | 373.6 kcal | 2,241.6 kcal |
| Fat | 7.8 g | 16.4 g | 98.4 g |
| of which saturates | 2.1 g | 4.4 g | 26.4 g |
| Carbohydrates | 8.8 g | 18.5 g | 111.0 g |
| of which sugars | 6.5 g | 13.7 g | 82.2 g |
| Protein | 16.8 g | 35.2 g | 211.2 g |
| Salt | 1.1 g | 2.3 g | 13.8 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Use binchotan charcoal for traditional smokeless high-heat grilling.
- Tip 2: Cut chicken pieces strictly to uniform dimensions for even cooking rates.
- Tip 3: Apply tare sauce in multiple thin layers rather than one heavy coat.
- Tip 4: Rotate skewers every 60 seconds to prevent scorching the sugars.
Scientific background
High-temperature charcoal grilling induces rapid Maillard reactions between amino acids and reducing sugars in the tare glaze, creating complex savoury flavour compounds while rendering subcutaneous poultry fat.
Fine Dining – Professional techniques
- Plate composition: Serve on custom black ceramic slate with toasted sesame seeds and shichimi togarashi.
- Textural contrasts: Crispy charred skin paired with succulent tender meat and crisp spring onion layers.
- Temperature contrast: Piping hot skewers served immediately alongside chilled pickled ginger.
- Aromatic garnishes: Finish with freshly grated yuzu zest for citrus brightness.
Sensory radar
- Appearance: Glossy amber-lacquered chicken skewers with appetising charcoal char marks.
- Aroma: Rich smoky umami fragrance with sweet soy and toasted garlic notes.
- Taste: Harmonious balance of savoury saltiness, deep caramel sweetness, and savoury chicken depth.
- Texture: Tender juicy bite with a lightly crisp exterior glaze.
Pairing
- BEER: Crisp Japanese rice lager
- WINE: Dry sparkling sake or unoaked Chardonnay
- NON-ALCOHOLIC: Iced sencha green tea
Various preparation variants
- Negima yakitori: Features alternating chunks of chicken thigh and spring onion glazed in tare.
- Shio yakitori: Seasoned exclusively with coarse sea salt and cracked black pepper without sweet sauce.
Allergens and dietary information
Contains: soy, gluten • Gluten: contains wheat in soy sauce • Not suitable for: celiac diets, soy allergies
Suitable for
Dinner parties, Japanese izakaya nights, barbecue gatherings, and weekend entertaining.
Substitution catalog
- chicken thigh fillets: chicken breast (may be drier)
- soy sauce: tamari (for gluten-free option)
FAQ
Can I use chicken breast instead of thighs?
Thighs provide more fat and moisture, but chicken breast works if monitored closely to avoid drying out.
How do I stop bamboo skewers from burning?
Soak the wooden skewers in cold water for at least 30 minutes before threading the meat.
Can I cook yakitori indoors?
Yes, a cast-iron grill pan on the hob works well, though outdoor charcoal delivers authentic smoky flavour.
What is tare sauce made of?
Tare combines soy sauce, mirin, sake, sugar, ginger, and garlic reduced into a thick glaze.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Double the ingredient quantities and prepare skewers in advance, storing them covered in the fridge until grilling time. • 20+ people: Set up two grilling stations and prepare a double batch of tare sauce ahead of time.
Sides and Serving
- Steamed Japanese rice – fluffy short-grain rice (not included in the recipe)
- Pickled cucumber salad – refreshing tangy cucumber slices (not included in the recipe)
Serving: Serve hot straight from the grill garnished with shichimi togarashi and extra tare on the side.
Storage and reheating
Fridge: 2 days • Freezer: 3 months • Reheating: Reheat gently in a hot oven at 180 °C for 8 minutes or in a dry skillet.
Author: WAGUU Petr & Team • Published: 21 Sep 2026 • Updated: 30 Oct 2026
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Common mistakes
- Dry meat – Using chicken breast instead of thigh fillets without proper monitoring.
- Burnt skewers – Failing to soak wooden bamboo skewers in water prior to grilling.
- Thin tare sauce – Not reducing the sauce sufficiently to achieve a sticky glaze.
- Overcrowded grill – Placing too many skewers close together, preventing proper charring.