Grilled Chicken Thigh Yakitori Skewers with Tare Sauce & Yuzu Kosho

Yakitori, a beloved Japanese dish of skewered and grilled chicken, has been a staple in Japanese cuisine for centuries. It’s not just a dish; it’s an experience—a perfect combination of smoky, tender chicken paired with rich, savory tare sauce and a spicy kick from yuzu kosho. If you’ve never tried this amazing Japanese delicacy, you’re in for a treat! In this article, we will walk you through the process of creating the perfect Grilled Chicken Thigh Yakitori Skewers with an emphasis on flavor, technique, and ease. Let’s dive into how to make this Japanese-inspired dish and why it should be on your next BBQ or dinner menu.

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What are Yakitori Skewers?

Yakitori, literally meaning “grilled chicken,” is a popular street food in Japan, typically served with a variety of seasonings and dipping sauces. While yakitori can refer to any grilled skewered meat, chicken yakitori is the most common variety. The word “yakitori” comes from “yaki” meaning grilled and “tori” meaning bird (or chicken). Chicken thighs, known for their juicy tenderness, are the preferred cut for yakitori due to their higher fat content, making them more flavorful when grilled.

In this recipe, we are using boneless chicken thighs as they have a delicious balance of meat and fat, making them perfect for grilling. When seasoned with salt and glazed with tare sauce, the resulting dish is a flavor-packed, crispy-skinned delight that will impress your guests.

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Why Choose Chicken Thighs for Yakitori Skewers?

While many yakitori recipes use chicken breast, opting for boneless chicken thighs makes a huge difference in flavor and texture. Chicken thighs have more fat than chicken breasts, which not only helps to keep the meat tender and juicy but also contributes to a richer, more savory taste. The fat caramelizes beautifully when grilled, providing that signature crispy exterior while maintaining a moist interior. Additionally, chicken thighs hold up well on skewers, making them ideal for grilling.

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The Key Ingredients for Grilled Chicken Thigh Yakitori Skewers

To make these Grilled Chicken Thigh Yakitori Skewers at home, you’ll need a few key ingredients that bring this dish to life:

1. Boneless Chicken Thighs – The star of the dish. Opt for skin-on, boneless chicken thighs to ensure you get that crispy, flavorful skin.
2. Salt – A simple seasoning to highlight the chicken’s natural flavors.
3. Tare Sauce – A Japanese-style sweet soy glaze made with soy sauce, mirin, sugar, and sometimes sake. Tare sauce is what gives yakitori skewers that irresistible sweetness and umami.
4. Yuzu Kosho – A Japanese chili paste made with yuzu (a citrus fruit) and green or red chili peppers. Yuzu kosho adds a spicy, citrusy kick to the dish, balancing the richness of the chicken and tare sauce.

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How to Make Grilled Chicken Thigh Yakitori Skewers: Step-by-Step Recipe

Let’s walk through the process of making these delicious yakitori skewers step by step:

1. Prepare the Skewers

Start by cutting the boneless chicken thighs into quarters. This will make eight 4-piece skewers, which is ideal for serving.

Thread the chicken pieces onto wooden or metal skewers. When threading the chicken, pierce through the skin on both the top and bottom to ensure the pieces are securely attached. This will help the chicken stay in place while grilling.

Once the skewers are prepared, lightly season them with salt. Don’t go overboard here; the tare sauce will bring additional seasoning to the dish.

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2. Grill the Chicken

Preheat your grill to high heat. It’s important that the grill is nice and hot to give the chicken that perfect sear and crispy skin.

Place the skewers flesh-side down on the grill and cook them for about 4 minutes until the chicken is golden brown.

Flip the skewers over and cook them for another 4 minutes on the other side, allowing the skin to become crispy and the chicken to cook through. The grilling time will depend on the size of the chicken pieces and the heat of the grill, but the goal is to achieve a balance of crispy, golden skin and juicy meat.

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3. Brush with Tare Sauce

Once the chicken is cooked through, it’s time to add the tare sauce. Lightly brush the skewers with the sweet soy glaze and grill them for an additional 10 seconds on each side to caramelize the glaze. This will add a beautiful, shiny finish and infuse the chicken with the rich umami flavor of the sauce.

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4. Serve with Yuzu Kosho

After removing the skewers from the grill, serve them immediately with a side of yuzu kosho. This spicy, citrusy paste adds a fresh, zesty kick that perfectly complements the sweetness of the tare sauce and the savory chicken.

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Tips for Perfect Grilled Chicken Yakitori Skewers

• Use fresh chicken thighs: For the best flavor, use fresh, high-quality boneless chicken thighs. You can find them at most grocery stores or butcher shops.
• Don’t overcrowd the skewers: Make sure to leave a little space between each piece of chicken to ensure even cooking and a crispier skin.
• Yuzu kosho is optional but highly recommended for an authentic Japanese kick. If you can’t find yuzu kosho, try making your own with yuzu zest, green chilies, and salt, or opt for a milder chili paste as a substitute.

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Health Benefits of Chicken Thighs and Yakitori Skewers

When it comes to grilling, chicken thighs are a healthier option than many other cuts of meat, especially if you remove the skin (though we recommend keeping it for flavor). Chicken thighs are rich in protein, iron, and B vitamins, making them a great choice for a balanced meal.

Additionally, yakitori skewers are naturally lower in carbohydrates compared to many other grilling options. The tare sauce provides a touch of sweetness without being overwhelming, and serving with a side of vegetables or a light salad can further enhance the meal’s nutritional value.

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FAQs about Grilled Chicken Thigh Yakitori Skewers

Q1: Can I use chicken breast instead of chicken thighs for yakitori?
While you can use chicken breasts, chicken thighs are recommended for their juiciness and flavor. Chicken breasts tend to dry out when grilled, whereas thighs remain tender and flavorful due to their higher fat content.

Q2: Can I make yakitori without a grill?
Yes! If you don’t have a grill, you can broil the skewers in the oven or cook them on a grill pan. The key is to get the chicken skin crispy and to caramelize the tare sauce.

Q3: What is the best side dish to serve with yakitori skewers?
Yakitori pairs wonderfully with a side of steamed rice, a simple cucumber salad, or even a tangy pickled vegetable salad to balance the richness of the chicken.

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Conclusion: Why You Should Try Grilled Chicken Thigh Yakitori Skewers

In conclusion, Grilled Chicken Thigh Yakitori Skewers are the perfect combination of savory, smoky, and slightly sweet flavors. This easy-to-make Japanese-inspired dish will be the highlight of your next BBQ or dinner party. Whether you’re a seasoned grill master or a novice, this recipe will elevate your cooking game and impress your guests with its rich, tender chicken and bold flavors.

By following these simple steps, you can recreate the authentic taste of yakitori right at home. Remember to experiment with different sauces or seasonings and serve your skewers with a side of yuzu kosho for that authentic spicy citrus kick. So fire up your grill, thread the chicken onto skewers, and enjoy a delicious, fun, and flavorful meal. Happy grilling!

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