Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch (2.5cm) cubes
  • 1 tablespoon neutral oil (e.g., vegetable, canola)
  • 1/4 teaspoon freshly ground black pepper
  • Pinch of Salt
  • 1/2 cup (120ml) soy sauce (Japanese, such as Kikkoman)
  • 1/4 cup (60ml) mirin (sweet rice wine)
  • 1/4 cup (60ml) sake (or dry sherry)
  • 2 tablespoons granulated sugar
  • 1 clove garlic, minced

Instructions:

  1. Trim excess fat from the chicken thighs and cut into uniform 1-inch cubes. Season with salt, pepper and neutral oil.
  2. Place the chicken in a bowl with soy sauce, mirin, sake, sugar and minced garlic for at least 30 minutes (or up to 4 hours) in the fridge.
  3. In a small saucepan, combine soy sauce, mirin, sake, sugar, and minced garlic. Bring to a simmer over medium heat, stirring until the sugar is dissolved. Simmer for 5-7 minutes, or until slightly thickened. Remove from heat and set aside.
  4. Thread the marinated chicken cubes onto the skewers, leaving a small space between each piece.
  5. Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the skewers on the grill and cook for 3-4 minutes per side, until the chicken is cooked through and slightly charred.
  6. During the last few minutes of grilling, brush the skewers generously with the tare glaze. Turn frequently to prevent burning and ensure an even coating.
  7. Garnish with a sprinkle of sesame seeds (optional) and serve hot. Enjoy your Yakitori.