Chicken Thigh Yakitori
© Andrea Fazzari

Chicken Thigh Yakitori


At Hong Kong’s Yardbird, the cooks don’t just cut up chicken thighs to skewer for yakitori: They separate the meat into several different muscles and grill each individually. “This allows each piece to be cooked at the same speed,” says co-owner Lindsay Jang.

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  1. 1/3 cup mild tare sauce (see Note)
  2. 3 tablespoons tamari
  3. 1 1/2 tablespoons prepared wasabi paste
  4. 4 skinless, boneless chicken thighs (about 5 ounces each)
  5. 3 scallions, white and tender green parts only, cut into 1-inch lengths
  6. Extra-virgin olive oil
  7. Salt
  1. In a small bowl, whisk the tare sauce with the tamari and wasabi.
  2. Trim the chicken thighs of visible fat and cut into 1-inch pieces. Thread 2 pieces of chicken onto a skewer, followed by 1 piece of scallion and 2 more pieces of chicken. Repeat to skewer the remaining chicken and scallions. You should have 8 skewers.
  3. Light a grill or preheat a grill pan. Brush the yakitori with olive oil and season with salt. Grill over high heat, turning once, until lightly browned and nearly cooked through, about 5 minutes. Brush the yakitori generously with the tare glaze and grill, turning and brushing, until mahogany-colored, about 2 minutes longer. Serve right away.
Make Ahead

The tare glaze can be refrigerated for up to 1 week.


Tare is a Japanese dipping sauce made primarily from soy sauce. It is available on amazon.com.

Suggested Pairing

Light-bodied Valpolicella from Italy’s Veneto region tends to have fresh red-cherry flavor, making it a nice match for the lightly sweet glaze here.