Sake and Soy Chicken Yakitori

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Prep Time: 10 minutes
Cook Time: 4 minutes
Servings: 4 to 5

Yakitori, or skewers of bite-sized pieces of grilled chicken, are prominent on the menus of most izakayas, casual Japanese restaurants that serve drinks and small bites of food, and chef Sylvan Mishima Brackett’s Izakaya Rintaro is no different. Luckily, you don’t have to travel to his restaurant in San Francisco to enjoy his yakitori, since he has created a rich soy and sake grilling glaze exclusively for Williams-Sonoma. At his restaurant, he likes to dip his chicken into the tare, or dipping sauce, two or three times while it’s grilling for a nice “layered shine.” If you can’t find boneless, skin-on chicken thighs at the market, buy about 2 1/2 lb. (1.25 kg) bone-in thighs and cut the pieces from the bone yourself.


  • 2 lb. (1 kg) boneless, skin-on chicken thighs, cut into 1-inch (2.5-cm) pieces
  • 5 green onions, white and light green portions, cut into 1-inch (2.5-cm) pieces
  • 1 jar (10 fl. oz./296 ml) Izakaya Rintaro Sake Soy Grilling Glaze


Soak about eight 6-inch (15-cm) skewers in water to cover for at least 20 minutes.

Prepare a hot fire in a grill.

Thread the chicken onto the skewers alternating with the green onions, dividing the ingredients evenly among the skewers.

Pour the grilling glaze into a tall, narrow container, such as a pint glass. Working with one skewer at a time, dip a skewer in the glaze to coat. Remove, then repeat twice more to thoroughly coat the chicken.

Grill the skewers over direct heat, turning occasionally, until the chicken is lightly charred outside and cooked through and the glaze is caramelized, about 2 minutes per side. Arrange on a platter and serve immediately. Serves 4 to 5.

Sylvan Mishima Brackett, chef/owner, Izakaya Rintaro, San Francisco, CA

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