This yakitori recipe comes from The Japanese Grill: From Classic Yakitori to Steak, Seafood, and Vegetables, which features the Classic Yakitori recipe coupled with the master recipe for Classic Yakitori Sauce.  The making of the Classic Yakitori Chicken and Classic Yakitori Sauce go hand in hand because you use whole chickens for your chicken yakitori meat and then use the carcass to make the yakitori sauce. The first step is The-Japanese-Grillspatchcock and debone the chicken from the carcass and cube it in 1″ chunks.  Next, you broil the bones for five minutes on each side in the oven. Then, transfer the bones to a stockpot and added mirin, soy sauce, sake, water, and brown sugar. You’re then to simmer it for 1-2 hours until it becomes nice and glossy.  Finally, you prepare the skewers of meat by cutting the chicken meat into small pieces and piercing them with bamboo skewers. You lightly salt them and then you’re ready to grill.

We used a Weber Smokey Mountain Joe and used the book’s method of foil over the grates to to protect the uncovered skewer ends. You cook the skewers for about six minutes before starting to brush on the yakitori sauce.

Classic Yakitori Sauce (Master Recipe)

Makes 2 cups


  • Bones from 1 chicken (carcass and leg bones), coarsely chopped; bits of meat and skin are okay
  • 2 cups mirinteriyaki sauce
  • 2 cups soy sauce (just use gluten free soy sauce, if you want to make this gluten free recipe)
  • 1 cup sake
  • 1 cup water
  • 2 tbsp packed brown sugar


  1. Preheat oven broiler and arrange bones in a roasting pan. Broil until browned, about 5 minutes on each side. Use tons to turn.
  2. Transfer bones to stockpot and add the remaining ingredients. Bring to a boil over high heat.
  3. Decrease to low and simmer uncovered until liquid is reduced by half, about 1-2 hours. Strain to remove the bones and discard them.
  4. Let sauce come to room temperature before using.