Tare is the glaze that gives yakitori its shine. Here it is soy sauce, mirin, sake, water and a little brown sugar or honey, simmered with the green leek tops until reduced and sticky.

Where do the skewers go in the Charlie Oven?

On the Charlie Turkish Skewer Rack, positioned in the lower third of the oven at 200°C/390°F. They take around 8 to 10 minutes.

Can I use bamboo skewers instead?

Yes. The recipe uses Charlie Turkish skewers, but large bamboo skewers work just as well.

Can I make the tare sauce in advance?

Yes. It is made separately in a pan and reduced. Keep some back to brush over the skewers once they are cooked.

Outdoor Cooking & Charcoal Oven Recipes / Chicken

Yakitori chicken and leek skewers glazed with tare sauce

Cooked in the Charlie Charcoal Oven

Yakitori Chicken and Leeks with Sticky Tare Sauce

Name: Yakitori Chicken and Leeks with Sticky Tare Sauce
Prep time: 25 min
Cook time: 20 min
Yield: 6
Cuisine: Japanese
Ingredients: 6 Charlie Turkish skewers (or large bamboo skewers if preferred); 6 skinless, boneless chicken thighs; 2 medium leeks (use firm white and pale green parts); 120ml soy sauce; 120ml mirin; 60ml sake; 60ml water; 20g brown sugar or honey (15g honey + 5g sugar is ideal); Green tops of the leeks (use white parts for skewers), Use the green tops from the same two leeks listed for the skewers; ½ tsp Shichimi togarashi (Japanese 7 spice), optional; 1 lemon, cut into wedges

Chicken and leeks take turns along the skewer, brushed with sticky tare as they grill over charcoal. The glaze catches at the edges and the leeks soften between the pieces of chicken. Sweet, salty and good with a squeeze of lemon.

Kate FortescueLeiths trained chef and nutrition expert

Grill

Prep25 minutes

Cook20 minutes

Serves6

DifficultyMedium

Oven temperature200°C (390°F)

RackTurkish Skewer Rack in the lower third of the oven

CharcoalHalf a football of good quality lumpwood charcoal

Method

Setting up Charlie

Light the charcoal and bring the oven up to 200°C (390°F). Place the Charlie Turkish Skewer Rack in the lower third of the oven. Lightly oil the skewers to prevent sticking.

Charlie Oven Setup

Light a basket of good quality lumpwood charcoal and bring the oven up to 200°C (390°F). Place the Charlie Turkish Skewer Rack in the lower third of the oven. Lightly oil the skewers to prevent sticking.

Method

Prepare the skewers: Cut the leeks into 3 to 4cm pieces, keeping the white and pale green parts for skewering and reserving the darker tops for the sauce. Cut chicken thighs into bite-sized pieces.
Make the tare sauce: Combine soy sauce, mirin, sake, water, sugar/honey and the leek tops in a small pan. Bring to the boil, then simmer until reduced to one-third of its volume. Strain and divide into two portions: ⅔ for basting during cooking and ⅓ reserved for finishing.
Assemble the skewers: Thread chicken and leek pieces alternately onto the Charlie skewers. Brush all over with tare sauce.
Cook in the Charlie Oven: Place the skewers onto the Charlie Turkish Skewer Rack positioned in the lower third of the oven. Cook for around 8 to 10 minutes, giving each skewer a quarter turn every few minutes until cooked evenly on all sides. The Charlie skewers are made from solid stainless steel, so they conduct heat through the centre of the meat, helping it cook quickly and evenly from the inside as well as the outside. Baste with tare sauce each time you turn the skewers to build up a glossy, sticky glaze.
Finish and serve: Once cooked through and lightly caramelised, brush with the reserved tare sauce. Serve hot with lemon wedges and a sprinkle of shichimi togarashi.

Tips

The even heat and gentle charcoal smoke help caramelise the tare beautifully while keeping the chicken juicy inside. Rotate the skewers regularly so they colour evenly on all sides, and baste each time you turn them to build a sticky glaze. The Charlie skewers conduct heat through the centre of the meat, helping it cook quickly and evenly from the inside as well as the outside.

More recipes

The cook

Kate Fortescue

Leiths trained chef and nutrition expert

Kate Fortescue is a Leiths trained chef and nutrition expert who swapped a successful career as a barrister for her lifelong love of food. Her cooking is all about great seasonal ingredients, good nutrition and making delicious food without unnecessary fuss.

More recipes by Kate Fortescue

Frequently asked questions

What is tare sauce?

Tare is the glaze that gives yakitori its shine. Here it is soy sauce, mirin, sake, water and a little brown sugar or honey, simmered with the green leek tops until reduced and sticky.
Where do the skewers go in the Charlie Oven?

On the Charlie Turkish Skewer Rack, positioned in the lower third of the oven at 200°C/390°F. They take around 8 to 10 minutes.
Can I use bamboo skewers instead?

Yes. The recipe uses Charlie Turkish skewers, but large bamboo skewers work just as well.
Can I make the tare sauce in advance?

Yes. It is made separately in a pan and reduced. Keep some back to brush over the skewers once they are cooked.

Yakitori Chicken and Leeks with Sticky Tare Sauce

Ingredients

Skewers

Tare Sauce

Garnish

Equipment