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Japanese BBQ Chicken Skewers grilled over charcoal with homemade Japanese-style BBQ sauce.

Inspired by Japanese tare, the sauce is perfect for grilling, dipping, or drizzling. It’s similar to teriyaki but deeper, with tomato paste and fresh aromatics like garlic, ginger, and green onion.

INGREDIENTS  

CHICKEN  
2 lbs boneless skinless chicken thighs, cut into 1.5-inch pieces  
2 tsp kosher salt  
1/2 tsp black pepper  
4-5 bamboo skewers, 8-inch, soaked in water 1 hour
2-3 green onions, sliced (for serving)
2 C Japanese BBQ Sauce-- recipe on my blog (link in bio) or directly here:

JAPANESE BBQ SAUCE
RECIPE: www.CasitaMade.com/post/Japanese-BBQ-Sauce


DIRECTIONS  

STEP 1: MARINATE  
Divide sauce: 1 C for marinating, 1/2 C reserved separately for serving, and 1/2 C set aside for basting. Marinate chicken in 1 C sauce overnight or at least 1–2 hours.  

STEP 2: SKEWER  
Thread chicken tightly onto skewers. Discard the marinade after removing chicken.  

STEP 3: GRILL  
Grill over medium-high for about 12–15 minutes, turning occasionally. During the cook, periodically baste the skewers with reserved sauce for a glossy finish. Continue until lightly charred and 175°F internal temp.  

STEP 4: SERVE  
Serve skewers hot with the reserved sauce for dipping.  

STORAGE  
This sauce is best within 7–10 days (refrigerated), or up to 3 months if frozen.