Chicken Yakitori is the ultimate Japanese grilled skewer dish, packing a perfect punch of sweet, savory, and smoky flavors with every bite. There’s something undeniably satisfying about threading juicy chicken and tender green onions onto skewers, slathering them with a glossy, homemade yakitori sauce, and watching them sizzle to caramelized perfection. Whether you’re sharing them as an appetizer, serving them with rice for dinner, or just snacking straight off the grill, Chicken Yakitori is the kind of crowd-pleaser you’ll come back to again and again.
Ingredients You’ll Need
The ingredient list for Chicken Yakitori is refreshingly short, but each item plays a crucial role in delivering authentic flavor and deliciously juicy morsels. Gather these essentials and you’ll be ready to create skewers that stand out at any table.
- Boneless, skinless chicken thighs: Dark meat keeps the skewers juicy and flavorful; cut them into uniform 1-inch pieces for even grilling.
- Low-sodium soy sauce: This forms the salty-sweet backbone of the yakitori glaze and helps keep things balanced.
- Mirin (Japanese sweet rice wine): Brings subtle sweetness and a hint of tang; if you can’t find mirin, a mix of white wine and sugar makes a decent stand-in.
- Sake: Adds complexity and depth to the sauce; if sake isn’t handy, dry white wine can pinch-hit in a pinch.
- Brown sugar: Caramelizes beautifully, giving the glaze its signature sheen and layered sweetness.
- Freshly grated ginger: Brightens the sauce, providing that tingling, aromatic lift every good yakitori needs.
- Garlic cloves: Minced garlic infuses the sauce with savory warmth that lingers.
- Vegetable oil: Brushed on the skewers keeps the chicken moist and helps prevent sticking to the grill.
- Green onions: Cut into 1-inch pieces, they add a mild, oniony crunch and a pop of color.
- Bamboo or metal skewers: If you use bamboo, remember to soak them in water for 30 minutes so they don’t burn.
How to Make Chicken Yakitori
Step 1: Make the Yakitori Sauce
Start by preparing the magical yakitori sauce that’s at the heart of this recipe. In a small saucepan, combine the soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic. Bring everything to a gentle simmer over medium heat—give it a few stirs so the sugar fully dissolves. Once bubbling, reduce the heat to low and let it cook for 10 minutes. You want a slightly thickened, aromatic sauce that will cling beautifully to the chicken. Let it cool before using for the best flavor and texture.
Step 2: Thread the Skewers
Next, let’s get hands-on. Take your cut chicken thigh pieces and alternately thread them with the green onion chunks onto your soaked bamboo or metal skewers. This alternating pattern ensures every bite delivers juicy chicken and a satisfying crunch of onion. Once assembled, lightly brush the skewers all over with vegetable oil. This little step guarantees each skewer will come off the grill golden and succulent, never dry or stuck.
Step 3: Grill Like a Yakitori Master
Preheat your grill or grill pan over medium-high heat. When hot, lay the skewers down and grill them for about 3 minutes per side. Keep things moving—turn the skewers occasionally to get a lovely all-over char. Once the chicken is just barely cooked through, brush each skewer generously with your homemade yakitori sauce.
Step 4: Baste, Grill, and Glaze
Now the fun part—layering up those rich flavors. Grill the sauced skewers for another 2 to 3 minutes, turning and basting as you go. The sauce should bubble and caramelize, giving the chicken a shiny, lacquered finish that’s completely irresistible. When the chicken is glossy and fully cooked, transfer the skewers to a platter and give them one last brush with any remaining sauce.
How to Serve Chicken Yakitori
Garnishes
Chicken Yakitori is excellent straight off the grill, but it truly shines with a few thoughtful garnishes. Try a sprinkle of toasted sesame seeds for nutty crunch, a scattering of sliced green onions for sharp freshness, or a dash of shichimi togarashi (Japanese seven-spice) for gentle heat. A light brush of extra sauce just before serving gives an extra glossy finish.
Side Dishes
Round out your Chicken Yakitori experience with classic accompaniments. Steamed white rice soaks up every drop of sauce. A crisp cucumber salad or pickled daikon refreshes the palate, while miso soup or chilled soba noodles makes it a full Japanese feast. You can also serve the skewers as a tasty starter before sushi or ramen.
Creative Ways to Present
For a spirited gathering, serve Chicken Yakitori party-style: arrange them on a platter over a bed of shredded cabbage, or stick them upright in a bed of rice for a fun, edible “bouquet.” For bento boxes or lunch prep, tuck cooled skewers alongside rice balls and crisp veggies—portable, charming, and just as delicious cold as hot.
Make Ahead and Storage
Storing Leftovers
If you happen to have extra Chicken Yakitori, let the skewers cool completely before transferring to an airtight container. Store them in the refrigerator for up to 3 days—just remove wooden skewers if space is tight. This makes next-day meals a breeze!
Freezing
Chicken Yakitori freezes surprisingly well. Wrap cooled skewers tightly in foil or plastic wrap, then seal inside a freezer bag. Freeze for up to 2 months. Thaw overnight in the fridge for best results—this helps maintain both flavor and texture.
Reheating
To revive leftover Chicken Yakitori, place the skewers on a baking sheet and heat them in a 350°F oven until warmed through, about 10 minutes. You can also warm them gently in a skillet over medium-low heat. If you have extra yakitori sauce, brush it on before reheating for extra lusciousness.
FAQs
What makes Chicken Yakitori different from other grilled chicken recipes?
Chicken Yakitori stands out thanks to its signature sweet-savory glaze and the combination of chicken with lightly charred green onion. The traditional Japanese method of skewering and basting with a glossy tare sauce sets it apart from typical grilled chicken dishes.
Can I use chicken breast instead of thighs?
Absolutely! While thighs deliver juicier, more flavorful results, chicken breast will work if you prefer leaner meat. Just be sure to cut the breast into equal pieces and grill carefully—it tends to cook faster and can dry out, so keep an eye on it during grilling.
Is it possible to make Chicken Yakitori without a grill?
Yes! A grill pan or even your oven’s broiler can make a great substitute. Just arrange the skewers on a foil-lined sheet, broil them 6 inches from the heat, and baste with the sauce as you would on a grill. You’ll still get wonderful flavor and caramelization.
What kind of skewers should I use for Chicken Yakitori?
Both bamboo and metal skewers work well. If opting for bamboo, soak them in water for at least 30 minutes before threading the chicken and green onions. This prevents burning and splintering on the grill, ensuring perfectly cooked skewers every time.
Can the yakitori sauce be made in advance?
Definitely! The sauce for Chicken Yakitori can be made up to a week ahead and stored in a sealed jar in the refrigerator. A quick stir before brushing on the skewers is all it needs, making it ideal for meal prep or spontaneous grilling nights.
Final Thoughts
If you’ve never tried making Chicken Yakitori at home, you’re in for a seriously tasty adventure. Crisp, caramelized, and bursting with umami, these Japanese skewers are sure to become a staple in your grilling routine. Fire up the grill, gather your favorite people, and let the irresistible aroma of Chicken Yakitori fill the air tonight!
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Chicken Yakitori Recipe
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
- Diet: Non-Vegetarian
Description
Chicken Yakitori is a classic Japanese dish of skewered and grilled chicken basted with a savory-sweet soy-based sauce. This recipe yields tender and flavorful chicken skewers perfect for a main course or appetizer.
Ingredients
For the Yakitori Sauce:
- ½ cup low-sodium soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup sake
- 2 tablespoons brown sugar
- 2 teaspoons freshly grated ginger
- 2 garlic cloves, minced
For the Chicken Skewers:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tablespoon vegetable oil
- 6 green onions, cut into 1-inch pieces
- Bamboo or metal skewers (if using bamboo, soak in water for 30 minutes)
Instructions
- Prepare the Yakitori Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, ginger, and garlic. Simmer over medium heat, then cook on low for 10 minutes until slightly thickened. Set aside to cool.
- Thread the Skewers: Alternate threading chicken and green onion pieces onto skewers. Brush lightly with vegetable oil.
- Grill the Skewers: Preheat a grill or grill pan over medium-high heat. Grill skewers for 3 minutes per side until nearly cooked through. Brush with yakitori sauce and grill for another 2-3 minutes, basting and turning until fully cooked and glossy.
- Serve: Remove from grill, brush with remaining sauce, and serve hot.
Notes
- For a more traditional version, use chicken skin or cartilage pieces.
- Substitute mirin with a mix of white wine and sugar if needed.
- Serve over rice or as an appetizer.
Nutrition
- Serving Size: 2 skewers
- Calories: 310
- Sugar: 7g
- Sodium: 860mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 115mg
