Yakitori no Tare (Yakitori with Sauce)

These grilled chicken skewers are a popular street food in Japan, and make for an easy meal when cooking over a campfire. The sauce can be made ahead of time and stored in a squeeze bottle for transporting to the grill. The basic proportions of the sauce are 5:3:1:1, so it is easy to double or triple the amount.

By / Photography By Sean Kelly Conway | July 17, 2016


Cut chicken thighs into 1 1/2-inch pieces and thread on skewers. Put a piece of green onion between chicken chunks. Salt and pepper skewered chicken. Grill until slightly golden brown. Sauce each skewer and continue grilling until the sauce caramelizes, about 3 minutes.

For Sauce: Cook all ingredients over low heat until the consistency of syrup. For a thicker sauce, dissolve some corn starch in cold water and add little by little to ingredients once they are heated up.



The Art of Campfire Cooking

There is nothing like campfire cooking to evoke the primal spirit. It is a reminder of our simplest needs of warmth, light and a means of cooking food to nourish our bodies.


  • 1 pound boneless, skinless chicken thighs
  • 1/2 bunch green onions
  • 5 parts soy sauce
  • 3 parts raw or brown sugar
  • 1 part sake
  • 1 part mirin (optional)
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