Yakitori Chicken Thigh Skewers with Tare Glaze

Name: Yakitori Chicken Thigh Skewers with Tare Glaze
Cuisine: Japan
Ingredients: 600 g cut into 3 cm pieces Chicken thigh meat (skin-on); 100 ml Soy sauce; 80 ml Mirin; 60 ml Sake; 3 tbsp Sugar; 2 stalks cut into 3 cm pieces Spring onion (white part); 10–12 soaked in water Bamboo skewers

A recipe from Japan.

🇯🇵 JapanchickenyakitorihighProteinskewersgrillizakaya

Yakitori Chicken Thigh Skewers with Tare Glaze

Nutrition (per serving)

460Calories

50 gProtein

14 gCarbs

22 gFat

10 gSugar

1700 mgSalt

Ingredients

600 g cut into 3 cm pieces Chicken thigh meat (skin-on)
100 ml Soy sauce
80 ml Mirin
60 ml Sake
3 tbsp Sugar
2 stalks cut into 3 cm pieces Spring onion (white part)
10–12 soaked in water Bamboo skewers

Method

Thread chicken pieces + spring onion alternately onto soaked skewers (about 4–5 pieces per skewer).
Make tare glaze: simmer soy, mirin, sake, sugar in small pan 8–10 min until reduced and syrupy.
Heat grill pan / barbecue / oven grill to high.
Grill skewers 8–12 min, turning frequently and brushing with tare glaze every 2 min.
Cook until chicken is charred, glossy and cooked through (internal 75 °C).
Serve hot with extra tare on side — smoky, sweet-salty chicken skewers.