Chicken Yakitori Recipe
If you are craving a burst of authentic Japanese street food in your own kitchen, this Chicken Yakitori Recipe is just what you need. Juicy, tender chicken thighs are expertly grilled on skewers and glazed with a luscious blend of soy sauce, mirin, sake, and a touch of sweetness that perfectly balances savory and sweet flavors. Whether you serve it as a delightful appetizer or a satisfying main dish, these skewers are irresistibly flavorful and come together effortlessly, making them a favorite for weeknight dinners and special occasions alike.
Ingredients You’ll Need
Gathering these simple ingredients is the first step toward creating a fantastic dish where every component plays a key role—from the tender chicken to the rich, complex sauce that brings it all together with a perfect balance of sweet and umami.
- Boneless, skinless chicken thighs (1 ½ pounds): Chosen for their juicy texture and rich flavor, cut into 1-inch pieces for even grilling.
- Bamboo skewers (8–10, soaked): Soaking prevents burning and makes turning the skewers on the grill easier.
- Soy sauce (½ cup): Provides the salty, savory base for the yakitori glaze.
- Mirin (¼ cup): A sweet Japanese rice wine that adds depth and sweetness to the sauce.
- Sake (¼ cup): Adds a light, slightly floral flavor to balance the marinade.
- Brown sugar (2 tablespoons): Creates a tantalizing caramelization when grilled.
- Garlic cloves (2, minced): Imparts a fresh, aromatic punch.
- Fresh ginger (1 teaspoon, grated): Adds a subtle zing and warmth to the glaze.
- Chopped green onions and sesame seeds (optional): Perfect for garnishing, adding color, texture, and extra flavor.
How to Make Chicken Yakitori Recipe
Step 1: Prepare the Yakitori Sauce
Start by making the signature yakitori glaze that makes this dish unforgettable. Combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger in a small saucepan. Heat it over medium until it simmers gently, stirring regularly to dissolve the sugar. Let it cook for 8 to 10 minutes so the sauce thickens just a bit and all those flavors blossom into a rich, savory-sweet glaze.
Step 2: Skewer the Chicken
While your sauce is cooling slightly, thread the chicken thigh pieces onto the soaked bamboo skewers. Don’t overcrowd the pieces; leaving a bit of space ensures even cooking and those delightful charred edges that make yakitori so special.
Step 3: Grill the Skewers
Preheat your grill or a grill pan to medium-high heat—high enough to give the chicken a beautiful sear without drying it out. Place the skewers on the grill and cook for 3 to 4 minutes per side. During the last few minutes of grilling, generously brush the skewers with the thickened yakitori sauce, letting it caramelize slightly as the chicken finishes cooking. The chicken is done when it reaches an internal temperature of 165°F and has those classic grill marks along with a glossy sauce coating.
How to Serve Chicken Yakitori Recipe
Garnishes
Elevate your Chicken Yakitori Recipe by sprinkling freshly chopped green onions over the hot skewers. A light dusting of toasted sesame seeds not only adds a lovely crunch but also enhances the nutty aroma, creating layers of flavor in every bite.
Side Dishes
To round out your meal, serve these delightful chicken skewers with steamed white rice or fluffy Japanese short-grain rice. Grilled vegetables like asparagus, bell peppers, or shiitake mushrooms complement the dish well, bringing color and a medley of textures to the table.
Creative Ways to Present
For a fun twist, try arranging your chicken yakitori skewers on a platter with a small bowl of extra sauce for dipping. Pair them with pickled ginger or a simple salad of cucumber and daikon radish to offer a refreshing contrast. This presentation makes for an inviting appetizer at any gathering or a visually stunning dinner centerpiece.
Make Ahead and Storage
Storing Leftovers
Place any leftover chicken yakitori skewers in an airtight container and store them in the refrigerator. They will stay fresh for up to 2 days without losing their delicious flavor, making them perfect for a quick lunch or snack.
Freezing
If you want to keep the Chicken Yakitori Recipe on hand longer, remove the skewers from the sticks and freeze the cooked chicken pieces in a freezer-safe container or bag. They’ll maintain quality for up to 1 month and can be thawed easily when needed.
Reheating
To reheat, gently warm the chicken skewers either in a preheated oven at 350°F for about 10 minutes or on a grill pan to revive that grilled char. Avoid microwaving if possible, as it can make the chicken rubbery and less enjoyable.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast can be used for a leaner option, but be mindful it cooks faster and can dry out if overgrilled. Marinating briefly before skewering can help maintain moisture.
What if I don’t have mirin or sake?
You can substitute mirin with a combination of sweet white wine and a pinch of sugar, and replace sake with dry sherry or a light white wine. These alternatives will still give you a delicious sauce with a slightly different but pleasant flavor.
How do I prevent bamboo skewers from burning on the grill?
Soak the bamboo skewers in water for at least 30 minutes before grilling. This simple step ensures they stay moist and less likely to catch fire during the cooking process.
Is Chicken Yakitori Recipe gluten-free?
Traditional soy sauce contains gluten, but you can easily make this recipe gluten-free by using tamari, a gluten-free soy sauce alternative, without compromising the savory taste.
Can I cook Chicken Yakitori indoors without a grill?
Yes! Use a grill pan or cast-iron skillet on your stovetop to get lovely grill marks and flavor. Just be sure to oil the pan lightly and cook over medium-high heat.
Final Thoughts
There is something truly special about mastering this Chicken Yakitori Recipe that brings a little piece of Japanese street food culture right into your home. It’s approachable, deeply flavorful, and absolutely crowd-pleasing every time. Whether you’re cooking for family, friends, or just yourself, these skewers are bound to become a cherished favorite. Don’t hesitate—get grilling and enjoy every juicy, savory bite!
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Chicken Yakitori Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Gluten Free
Description
Chicken Yakitori is a classic Japanese street food featuring juicy grilled chicken skewers glazed in a sweet and savory soy-based sauce. Perfect as an appetizer or main dish, these skewers are simple, flavorful, and best served hot off the grill with a sprinkle of green onions or sesame seeds.
Ingredients
Chicken
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 8–10 bamboo skewers, soaked in water for 30 minutes
Sauce
- ½ cup soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- ¼ cup sake
- 2 tablespoons brown sugar
- 2 garlic cloves, minced
- 1 teaspoon grated fresh ginger
Garnish (optional)
- Chopped green onions
- Sesame seeds
Instructions
- Prepare the sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring the mixture to a simmer over medium heat, stirring occasionally until the sugar dissolves. Let it simmer gently for 8–10 minutes until the sauce thickens slightly, then remove from heat and set aside.
- Skewer the chicken: Thread the cut chicken thigh pieces onto the soaked bamboo skewers ensuring they are evenly spaced for uniform cooking.
- Preheat the grill: Heat a grill or grill pan over medium-high heat until hot and ready for cooking.
- Grill the chicken skewers: Place the skewers on the grill and cook for about 3–4 minutes on each side. During the last few minutes, brush the skewers generously with the prepared sauce to glaze the chicken, allowing it to develop a slightly charred, caramelized surface while ensuring the chicken is fully cooked.
- Serve: Remove skewers from the grill and brush with a final coat of sauce. Garnish with chopped green onions and sesame seeds if desired. Serve hot, ideally accompanied by steamed rice and grilled vegetables for a complete meal.
Notes
- Chicken thighs are preferred for their tenderness and juiciness, but chicken breasts can be used for a leaner option.
- Soaking bamboo skewers in water prevents them from burning on the grill.
- For a gluten-free version, substitute soy sauce with tamari.
- Serve with steamed rice and grilled vegetables to make a balanced meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course, Appetizer
- Method: Grilling
- Cuisine: Japanese
