The Best Easy Japanese Chicken Yakitori Recipe
This easy Japanese Chicken Yakitori recipe features juicy, tender chicken pieces grilled on skewers and brushed with a sweet and savory soy-based glaze. Perfect as a delicious appetizer or main dish, this authentic yakitori is simple to prepare and bursting with classic Japanese flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 4 servings
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
Ingredients
For the Chicken Yakitori:
- 1 lb (450g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 8-10 bamboo skewers, soaked in water for 30 minutes
- Green onions or scallions, cut into 1-inch pieces (optional, for skewering)
For the Yakitori Sauce (Tare):
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sake
- 2 tbsp sugar
Instructions
- Prepare the Skewers: Soak the bamboo skewers in water for at least 30 minutes to prevent burning during grilling. This also helps the skewers hold moisture while cooking.
- Make the Yakitori Sauce (Tare): In a small saucepan, combine soy sauce, mirin, sake, and sugar. Bring to a simmer over medium heat and cook until the sauce thickens slightly, about 5-7 minutes. Remove from heat and set aside to cool.
- Assemble the Skewers: Thread the chicken pieces onto the soaked bamboo skewers, alternating with pieces of green onion if desired. Make sure the pieces are evenly spaced to ensure even cooking.
- Preheat the Grill: Preheat a grill or grill pan to medium-high heat. Lightly oil the grill grates or pan to prevent sticking.
- Grill the Yakitori: Place the skewers on the grill and cook for about 3-4 minutes per side. During the last few minutes of cooking, generously brush the chicken with the prepared yakitori sauce on all sides to create a flavorful glaze.
- Serve: Once the chicken is cooked through and nicely glazed, remove the skewers from the grill. Serve hot as an appetizer or with steamed rice for a satisfying meal.
Notes
- For extra flavor, marinate the chicken in half of the yakitori sauce for 15-30 minutes before grilling.
- Using chicken thighs provides juicier meat compared to chicken breasts.
- Bamboo skewers need to be soaked well to prevent burning on the grill.
- You can also make this dish under a broiler if a grill is not available.
- Adjust sweetness of sauce by varying sugar amount according to taste.
