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How To Make Yakitori (Japanese Grilled Chicken)
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Yakitori Sauce- Tare
1 Cup Mirin
1 Cup Sake
2 Cups Soy Sauce
7 Tbsp Sugar
Grilled Chicken Bones
Adjust to taste and cook for 10-20 minutes to your desired consistency. I like to make double this and save for the future.

What you will need….

Grill
Natural Wood Charcoal
Regular charcoal will work fine too
Chicken Thighs
Skewers
Tare- Japanese Sweet Soysauce
Tongs
Optional: BBQ Gloves


Simple Option for serving a lot or for convenience
Cut up your chicken thighs and remove meat from the bone
Do not slice your thigh meat but keep it in big chunks
Toss those chunks, plus bones, and skin into a bag with your tare sauce.
Remove air, close and mix around
Marinate for an hour.
Skewer the big meat chunks on two skewers
I like to use the longer metal ones
This way it’s easier to turn and the meat doesn’t spin on you.
Skewer the skin like you normally would
Heat Up your Grill like normal….
Place on the grill slightly indirectly
You don’t want to char the outside to quickly so in direct is key
Cover and let sit for a minute
After a minute, uncover, turn, and cover again.
Let it cook for another minute
Do this until your meat is completely cooked, about 160 degrees Fahrenheit
Once it’s done or almost done, lather on some tare marinade, and place over the heat directly.
Do this again to the other side and flip…. Cook till your desired caramelization… do not burn!!!
You can easily pull this off onto a cutting Board
I like to chop it up into large chunks
And let people grab at it…

No Grill Option
Prepare everything like you normally would
Heat up a frying pan to medium high heat
Place the yakitori skewers on the pan
Grill both sides golden brown
Add some water, cover, and let steam, for a minute or till steam is gone
Add sauce to both sides, grill till carmelized BUT NOT BURNED….
Boom, Yakitori at home without a grill.
BONUS: get a butane torch…. Give it some of that caramelization touch!


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