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Chicken Yakitori

Makes 8 portions

Chicken Skewers

Yakitori Sauce



  • 8 (8-inch) bamboo skewers
  • 1 lb chicken livers, cut into 3/4-in pieces
  • 2 lb boneless, skinless chicken thighs, cut into 3/4-in pieces
  • 8 green onions, cut into 3/4-in pieces


  • 3/4 cup sake
  • 1 cup mirin
  • 1/4 cup sugar
  • 2 tablespoons dark soy sauce
  • 1/2 cup light soy sauce, not low-sodium
  • Ground sansho pepper, as needed
  • Japanese seven-spice (shichimi togarashi), as needed


  1. Soak the bamboo skewers for at least 15 minutes.
  2. Skewer the chicken livers, chicken thighs, and green onions alternately onto the skewers.
  3. For the sauce, combine the sake, mirin, sugar, soy sauces, sansho, and seven-spice and allow it to simmer until it has reduced by a one-quarter, 5 to 10 minutes.
  4. Prepare a grill for high-heat cooking. Grill the skewers, turning occasionally, until they are cooked to an internal temperature, about 5 minutes.
  5. During the last minute on the grill, brush the yakitori sauce onto the skewers and allow to caramelize slightly.
  6. Remove from the grill, and sprinkle with sansho pepper and Japanese seven-spice.

Copyright © 2019 The Culinary Institute of America

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