*Yakitori*, from *yaki*, meaning grilled, and *tori*, chicken, is a Japanese dish of grilled chicken skewers. To make *yakitori*, a chef cooks the skewers over a narrow charcoal grill, continuously turning the small pieces of chicken over glowing-hot *binchotan* (activated white charcoal used primarily for culinary purposes). The meat is cooked until every piece is juicy, flavorful, with the right amount of char. 

Grilled chicken is often the center of *yakitori*, but the offerings of a *yakitori* restaurant are vast. These offerings include chicken thighs with scallion (*negima*), chicken breasts (*mune*), individually grilled wings (*tebasaki*), gizzards (*sunagimo*), bits of crispy chicken skin (*kawa*), chicken meatballs (*tsukune*), chicken hearts (*hatsu*), and chicken livers (*reba*). *Yakitori*—the true soul mate of cold beer—is also a popular offering at *izakayas* (Japanese gastropubs) or served as an appetizer with bowls of ramen.
The beauty of *yakitori* lies in the simplicity of its seasonings. The most common are:

1. __Salt and white pepper__. The chicken speaks for itself in this minimalistic treatment that involves a generous coating of salt (*shio*) and white pepper.
2. __*Tare*__. *Tare*, a common *yakitori* seasoning, is a glaze consisting of soy sauce, [sake](https://www.masterclass.com/articles/sake-guide), brown sugar, and sweet [mirin](https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine) (Japanese rice wine). If you don’t have *tare* in your pantry, teriyaki sauce makes a great substitute. 
3. __*Togarashi*, and a squeeze of lemon__. For a little extra heat, season the finished chicken with a bit of *togarashi* (a seasoning blend typically composed of *nori*, sesame seeds, ground *sanshō*, red chili pepper, and ground ginger) and a quick spritz from a lemon wedge.
Here are a few things to keep in mind when making *yakitori* at home:

1. __Use the right skewers__. It’s not required, but you can find *yakitori* skewers (*teppo gushi*) in most Asian grocery stores. The skewers taper to a flat end, making it easier to rotate the chicken over the grates while it cooks. Soaking the skewers in a shallow bowl of water will make them easier to thread.
2. __Control the heat__. Cook *yakitori* over medium heat for a more consistent, controllable result. Cooking the skewers on high heat can result in an uneven cook. 
3. __Start simple__. Making *yakitori* at home is most straightforward when using boneless, skinless chicken thighs. They’re easy to portion out into smaller cuts, more flavorful than breasts, and relatively forgiving while you’re getting the hang of the timing.
4. __Season as you cook__. Seasoning takes *yakitori* skewers to the next level. They’re seasoned throughout the cooking process, instead of just once at the beginning, making for a more nuanced, juicy bite. 
5. __Crowd the skewer__. Leaving too much room between chicken pieces on the skewer can dry it out. The tighter the pieces of chicken are on the skewer, the less moisture they’ll lose as they cook.
Here’s a step-by-step guide on how to make *yakitori negima* (chicken thighs with scallion) at home:

1. __Prep the meat and veggies__. First, prepare the meat: Cut boneless, skinless chicken thighs into bite-sized cubes, and set them aside. Slice two to three large [scallions](https://www.masterclass.com/articles/how-to-slice-scallions) crosswise into thick, inch-long pieces. 
2. __Stack the skewers__. Alternate pieces of chicken and scallion on a pre-soaked bamboo skewer, placing them snug up against one another, about four to five pieces per skewer. 
3. __Grill__. Place the skewers on a preheated and oiled grill over medium heat, season with salt and white pepper, and grill, rotating every few minutes or so, adding a small pinch of salt intermittently, until the meat is evenly charred, cooked through, and juicy. 
4. __Finish__. Brush with *tare* glaze or teriyaki sauce, and enjoy. 

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In Japan, *yakitori* restaurants are a blur of action as a never-ending procession of small, perfectly tender, lightly charred pieces of chicken on bamboo skewers make their way to a crowd of customers.

In Japan, *yakitori* restaurants are a blur of action as a never-ending procession of small, perfectly tender, lightly charred pieces of chicken on bamboo skewers make their way to a crowd of customers.

How to Make Yakitori: 5 Tips for Making Homemade Yakitori

Yakitori, from yaki, meaning grilled, and tori, chicken, is a Japanese dish of grilled chicken skewers. To make yakitori, a chef cooks the skewers over a narrow charcoal grill, continuously turning the small pieces of chicken over glowing-hot binchotan (activated white charcoal used primarily for culinary purposes). The meat is cooked until every piece is juicy, flavorful, with the right amount of char. Grilled chicken is often the center of yakitori, but the offerings of a yakitori restaurant are vast. These offerings include chicken thighs with scallion (negima), chicken breasts (mune), individually grilled wings (tebasaki), gizzards (sunagimo), bits of crispy chicken skin (kawa), chicken meatballs (tsukune), chicken hearts (hatsu), and chicken livers (reba). Yakitori—the true soul mate of cold beer—is also a popular offering at izakayas (Japanese gastropubs) or served as an appetizer with bowls of ramen.

What Is Yakitori?

The beauty of yakitori lies in the simplicity of its seasonings. The most common are:<ol class="mc-m-4"><li class="mc-my-4"> 1. Salt and white pepper. The chicken speaks for itself in this minimalistic treatment that involves a generous coating of salt (shio) and white pepper. </li><li class="mc-my-4"> 2. Tare. Tare, a common yakitori seasoning, is a glaze consisting of soy sauce, <a href='https://www.masterclass.com/articles/sake-guide' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/sake-guide","linkCopy":"sake","category":null}'>sake</a>, brown sugar, and sweet <a href='https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-cook-with-japanese-sweet-rice-wine","linkCopy":"mirin","category":null}'>mirin</a> (Japanese rice wine). If you don’t have tare in your pantry, teriyaki sauce makes a great substitute. </li><li class="mc-my-4"> 3. Togarashi, and a squeeze of lemon. For a little extra heat, season the finished chicken with a bit of togarashi (a seasoning blend typically composed of nori, sesame seeds, ground sanshō, red chili pepper, and ground ginger) and a quick spritz from a lemon wedge. </li></ol>

3 Common Yakitori Seasonings

Here are a few things to keep in mind when making yakitori at home:<ol class="mc-m-4"><li class="mc-my-4"> 1. Use the right skewers. It’s not required, but you can find yakitori skewers (teppo gushi) in most Asian grocery stores. The skewers taper to a flat end, making it easier to rotate the chicken over the grates while it cooks. Soaking the skewers in a shallow bowl of water will make them easier to thread. </li><li class="mc-my-4"> 2. Control the heat. Cook yakitori over medium heat for a more consistent, controllable result. Cooking the skewers on high heat can result in an uneven cook. </li><li class="mc-my-4"> 3. Start simple. Making yakitori at home is most straightforward when using boneless, skinless chicken thighs. They’re easy to portion out into smaller cuts, more flavorful than breasts, and relatively forgiving while you’re getting the hang of the timing. </li><li class="mc-my-4"> 4. Season as you cook. Seasoning takes yakitori skewers to the next level. They’re seasoned throughout the cooking process, instead of just once at the beginning, making for a more nuanced, juicy bite. </li><li class="mc-my-4"> 5. Crowd the skewer. Leaving too much room between chicken pieces on the skewer can dry it out. The tighter the pieces of chicken are on the skewer, the less moisture they’ll lose as they cook. </li></ol>

5 Tips for Making Yakitori

Here’s a step-by-step guide on how to make yakitori negima (chicken thighs with scallion) at home:<ol class="mc-m-4"><li class="mc-my-4"> 1. Prep the meat and veggies. First, prepare the meat: Cut boneless, skinless chicken thighs into bite-sized cubes, and set them aside. Slice two to three large <a href='https://www.masterclass.com/articles/how-to-slice-scallions' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/how-to-slice-scallions","linkCopy":"scallions","category":null}'>scallions</a> crosswise into thick, inch-long pieces. </li><li class="mc-my-4"> 2. Stack the skewers. Alternate pieces of chicken and scallion on a pre-soaked bamboo skewer, placing them snug up against one another, about four to five pieces per skewer. </li><li class="mc-my-4"> 3. Grill. Place the skewers on a preheated and oiled grill over medium heat, season with salt and white pepper, and grill, rotating every few minutes or so, adding a small pinch of salt intermittently, until the meat is evenly charred, cooked through, and juicy. </li><li class="mc-my-4"> 4. Finish. Brush with tare glaze or teriyaki sauce, and enjoy. </li></ol>

How to Make Yakitori Negima

Become a better chef with the <a href='https://www.masterclass.com' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com","linkCopy":"MasterClass Annual Membership","category":null}'>MasterClass Annual Membership</a>. Gain access to exclusive video lessons taught by the world’s best, including Niki Nakayama, Gabriela Cámara, Chef Thomas Keller, Yotam Ottolenghi, Dominique Ansel, Gordon Ramsay, Alice Waters, and more.

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In Japan, yakitori restaurants are a blur of action as a never-ending procession of small, perfectly tender, lightly charred pieces of chicken on bamboo skewers make their way to a crowd of customers.

In Japan, yakitori restaurants are a blur of action as a never-ending procession of small, perfectly tender, lightly charred pieces of chicken on bamboo skewers make their way to a crowd of customers.
