Grilled Yakitori Chicken Skewers with Tare Sauce

By AislePrompt Editorial · Published 2026-08-04 · Updated 2026-08-04

Juicy chicken thigh skewers grilled over high heat and brushed with a sweet and savory tare glaze, perfect as a savory snack or appetizer. This Japanese-inspired chicken recipe, ready in about 32 minutes, pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 lb (450 g) boneless chicken thighs
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sake
• 2 tbsp sugar
• 1 tbsp vegetable oil
• 2, cut into 1-inch pieces scallions
• 6 (soaked in water for 30 minutes) bamboo skewers

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Instructions

1. Step 1: Cut 1 lb boneless chicken thighs into 1.5-inch cubes and thread onto 6 soaked bamboo skewers, alternating with 2 scallions cut into 1-inch pieces.
2. Step 2: In a small saucepan, combine 1/4 cup soy sauce, 1/4 cup mirin, 2 tbsp sake, and 2 tbsp sugar. Bring to a simmer over medium heat and cook for 8-10 minutes until the sauce thickens slightly; remove from heat and set aside.
3. Step 3: Preheat a grill or grill pan over medium-high heat and lightly brush with 1 tbsp vegetable oil. Grill the skewers for 3-4 minutes per side, brushing generously with the tare sauce during the last 2 minutes to create a glossy glaze.
4. Step 4: Remove from grill and serve immediately, optionally garnished with extra scallion slices.