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5 from 2 votes


  • Charcoal grill
  • Skewers



  • Boneless chicken thigh
  • Long green onion

Tare Sauce

  • 120 ml soy sauce
  • 120 ml mirin
  • 60 ml sake
  • 60 ml water
  • 2 tsp brown sugar
  • Sea salt to taste
  • Nihonshu in a spray bottle (Japanese sake) (Optional)


How to make yakitori

  • Cut the chicken thigh into bite-size pieces.
  • Cut the long green onion into the same size.
  • Alternate the chicken and onion on the skewers. Use around 4 chicken pieces and 3 green onions for 1 skewer.
  • Lightly season with salt.
  • Grill over a charcoal grill. When one side is done, spray it with the nihonshu. This will give a delicious sweet and subtle flavor and help tenderize the meat.
  • Serve with the tare sauce and sea salt.
Tried this recipe?Let us know how it was!