Ingredients:

  • 1.5 lbs (680g) boneless, skinless chicken thighs, cut into 1-inch cubes
  • 1/2 cup (120ml) soy sauce (Japanese preferred, like Kikkoman)
  • 1/4 cup (60ml) mirin
  • 1/4 cup (60ml) sake (cooking sake is fine)
  • 2 tablespoons (30ml) granulated sugar
  • 1 clove garlic, minced
  • 1 teaspoon grated ginger
  • Wooden skewers (soaked in water for at least 30 minutes)
  • Vegetable oil, for grilling

Instructions:

  1. In a medium bowl, whisk together soy sauce, mirin, sake, sugar, minced garlic, and grated ginger until the sugar is dissolved.
  2. Add the chicken cubes to the yakitori sauce and stir to coat evenly. Cover and marinate in the refrigerator for at least 30 minutes, or up to 2 hours.
  3. Thread the marinated chicken onto the soaked wooden skewers, leaving a small space between each piece.
  4. Preheat your grill to medium-high heat. Lightly oil the grill grates. Place the skewers on the grill and cook for 5-6 minutes per side, or until the chicken is cooked through and has a slight char. The internal temperature should reach 165°F (74°C).
  5. Remove the skewers from the grill and serve immediately.