Chicken Yakitori Skillet (No Grill Needed)
Japanese-style chicken yakitori made on the stovetop with a glossy soy-mirin tare glaze. Tender chicken thigh bites seared in a skillet and finished with controlled reduction for a caramelized, sticky coating—no grill required.
Equipment
- Large skillet (10–12 inch)
- Small saucepan (for tare reduction)
- Measuring Cups and Spoons
- Whisk or spoon
- Tongs or Spatula
- Cutting board
- Sharp knife
Ingredients
For the Chicken
- 1 1/2 lb boneless, skinless chicken thighs cut into evenly sized bite-sized pieces
- 1 tbsp neutral oil avocado, canola, or vegetable oil
- salt lightly, to taste
Yakitori Tare (Sauce)
- 1/2 cup soy sauce
- 1/4 cup mirin
- 1/4 cup sake or dry white wine (or water in a pinch)
- 2 tbsp sugar
- 1 tsp ginger grated (optional)
- 1 clove garlic grated or finely minced (optional)
Optional Garnish
- green onions sliced
- sesame seeds
Instructions
- Reduce the tare: In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger (optional), and garlic (optional). Bring to a gentle simmer over medium heat and reduce for 5–7 minutes until slightly thickened and glossy. It should lightly coat the back of a spoon but still be pourable. Remove from heat.
- Prep the chicken: Pat chicken thighs dry and cut into evenly sized bite-sized pieces for even cooking. Season lightly with salt (go easy—the sauce is salty).
- Sear for browning: Heat neutral oil in a large skillet over medium-high heat. Add chicken in a single layer (work in batches if needed). Sear 2–3 minutes undisturbed to develop color, then flip and cook another 2 minutes until browned and nearly cooked through.
- Glaze in the skillet: Reduce heat to medium. Pour about half of the reduced tare over the chicken. Let it bubble gently for 2–4 minutes, tossing and spooning sauce over the chicken as it reduces. Add more tare as needed, a little at a time, until the chicken is evenly coated and glossy.
- Finish and stop at glossy: When the glaze clings and looks shiny (sticky but not burnt), remove from heat immediately. If the sauce tightens too much, splash in 1 tbsp water and toss to loosen.
- Serve: Garnish with sliced green onions and sesame seeds if desired. Serve over steamed rice or alongside sautéed vegetables.
Notes
Chicken choice: Thighs are preferred for yakitori-style glazing because they stay juicy under higher heat. If using chicken breast, cut pieces slightly larger and stop cooking as soon as they reach 165°F.
Heat control: Once tare is in the skillet, keep the bubble gentle. High heat can scorch the sugars in mirin and burn the glaze quickly.
Sauce consistency: The tare continues thickening as it cools. Remove from heat when it’s glossy and coats the chicken—don’t wait until it’s very thick.
Make ahead: Tare can be made up to 7 days ahead and refrigerated. Warm gently before using.
Storage: Refrigerate leftovers up to 3 days. Reheat gently in a skillet with a splash of water to loosen the glaze.