Japanese Chicken Yakitori Recipe

Introduction

Japanese Chicken Yakitori is a delicious skewered grilled chicken dish, glazed with a savory-sweet sauce that perfectly balances flavors. It’s a popular street food and a great option for a quick, satisfying meal at home.

Ingredients

• 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
• 1/3 cup soy sauce
• 1/4 cup + 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• 6–7 wooden skewers (soaked in water)
• Water (for sauce and soaking skewers)
• Optional: red wine or mirin, vinegar (for sauce)
• Cornstarch (for thickening sauce)
• Ground pepper (to taste)

Instructions

1. Step 1: Soak the wooden skewers in water for 10–20 minutes to prevent burning during grilling.
2. Step 2: In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir until the sugar dissolves completely.
3. Step 3: Trim any excess fat from the chicken and cut it into 1–2 inch chunks. Marinate the chicken with minced garlic, ginger, ground pepper, and some of the prepared sauce. Let it sit for at least 10 minutes.
4. Step 4: Pour the remaining sauce into a saucepan. Mix some cornstarch with water to make a slurry, then cook the sauce over medium heat, stirring until it thickens.
5. Step 5: Thread the marinated chicken pieces onto the soaked skewers. Grill over medium-high heat for 8–12 minutes, turning occasionally and basting with the thickened sauce for a glossy finish.

Tips & Variations

• Use chicken thighs for juicier, more flavorful yakitori compared to chicken breast.
• Soaking the skewers well helps prevent them from burning on the grill.
• Add chopped green onions or sprinkle sesame seeds on top before serving for extra flavor.
• For a more authentic taste, substitute red wine with mirin, a sweet rice wine.
• Use a grill pan or broiler if you don’t have access to an outdoor grill.

Storage

Store leftover yakitori in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to keep the chicken moist and preserve the sauce’s flavor. Avoid microwaving as it can dry out the meat.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of meat for yakitori?

Yes, yakitori traditionally uses various parts of chicken including wings and liver, but you can also try pork or beef on skewers for a different twist.

Do I need to marinate the chicken for a long time?

While a quick 10-minute marinade is enough to infuse flavor, marinating for up to an hour can deepen the taste. Avoid marinating too long to keep the texture tender.

Japanese Chicken Yakitori Recipe

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★★★★★

4.9 from 110 reviews

Authentic Japanese Chicken Yakitori is a delightful grilled chicken skewer dish, featuring tender chicken pieces marinated in a sweet and savory sauce made with soy sauce, ginger, garlic, and brown sugar. Perfect for a quick yet flavorful appetizer or main course, this recipe balances the richness of grilled meat with a luscious glaze that’s thickened to perfection.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 6 skewers 1x
• Category: Appetizer
• Method: Grilling
• Cuisine: Japanese

Ingredients

Scale 1x2x3x

Chicken

• 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs

Marinade & Sauce

• 1/3 cup soy sauce
• 1/4 cup + 2 tbsp brown sugar
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced
• Water (quantity unspecified, adjust for sauce consistency)
• Red wine or mirin (quantity unspecified, approximately 2 tbsp recommended)
• Vinegar (quantity unspecified, approximately 1 tbsp recommended)
• Cornstarch slurry (cornstarch mixed with water, amount as needed for thickening)

Other

• 6–7 wooden skewers (soaked in water for 10–20 minutes)

Instructions

1. Soak skewers: Soak the wooden skewers in water for 10 to 20 minutes to prevent them from burning during grilling.
2. Prepare the sauce: In a bowl, mix the soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar fully dissolves, creating a balanced sweet and savory base.
3. Marinate chicken: Trim and cut the chicken into 1 to 2 inch chunks. Combine the chicken with minced garlic, fresh ginger, ground pepper, and some of the prepared sauce. Allow the chicken to marinate for at least 10 minutes to absorb the flavors.
4. Thicken sauce: Pour the remaining sauce into a saucepan and cook over medium heat. Add a cornstarch slurry gradually and stir continuously until the sauce thickens to a glaze consistency.
5. Grill chicken skewers: Thread the marinated chicken pieces onto the soaked skewers. Grill the skewers over medium-high heat for 8 to 12 minutes, turning occasionally. During grilling, baste the pieces frequently with the thickened sauce to build a flavorful, sticky coating.

Notes

• Soaking the wooden skewers is essential to prevent them from burning on the grill.
• Adjust the sweetness and saltiness of the sauce by varying brown sugar and soy sauce proportions to taste.
• If red wine is unavailable, mirin is the traditional sweet rice wine that enhances the authentic flavor.
• Ensure chicken is cooked through but remain juicy by monitoring grilling time.
• Cornstarch slurry should be added slowly to avoid lumps and create a smooth glaze.

Keywords: Japanese chicken yakitori, grilled chicken skewers, yakitori recipe, Japanese appetizer, soy glaze chicken