Japanese Chicken Yakitori Recipe

Ingredients

For the Chicken Skewers:

• 1 ½ lbs (700 g) boneless, skinless chicken thighs or breasts

• 1 tablespoon vegetable or sesame oil (for brushing)

• ½ teaspoon salt and pepper (optional, for seasoning)

• 6–8 bamboo skewers (soaked in water for 30 minutes to prevent burning)

For the Yakitori Sauce (Tare):

• ½ cup soy sauce

• ¼ cup mirin (sweet Japanese rice wine)

• ¼ cup sake (or sub with dry white wine)

• 3 tablespoons brown sugar

• 1 garlic clove, minced

• 1 small piece fresh ginger (about 1 teaspoon), grated

(Optional for extra shine: 1 teaspoon cornstarch mixed with 2 teaspoons water)

Garnish (Optional):

• Chopped green onions

• Toasted sesame seeds

🧑‍🍳 Instructions

1. Make the Yakitori Sauce (Tare):

• Combine soy sauce, mirin, sake, brown sugar, garlic, and ginger in a small saucepan.

• Bring to a simmer over medium heat and cook for 8–10 minutes, stirring occasionally, until slightly thickened.

• (Optional) For a thicker glaze, stir in cornstarch slurry and simmer 1–2 more minutes.

• Set aside and let cool slightly — the sauce will thicken as it cools.

2. Prepare the Chicken:

• Cut chicken into bite-sized pieces (about 1-inch cubes).

• Thread onto soaked skewers — about 4–5 pieces per skewer.

• Lightly brush with oil and season with salt and pepper if desired.

3. Cook the Yakitori:

Grill Method (Authentic):

• Preheat grill to medium-high heat.

• Grill skewers for 3–4 minutes per side, brushing with yakitori sauce frequently during the last few minutes until caramelized and slightly charred.

Stovetop / Grill Pan Method:

• Heat grill pan or skillet over medium-high heat and brush with oil.

• Cook chicken 3–4 minutes per side until nearly cooked through.

• Brush generously with sauce and cook another minute per side to glaze.

Oven Method:

• Preheat oven to 425°F (220°C).

• Arrange skewers on a parchment-lined baking sheet.

• Bake for 15–18 minutes, brushing with sauce 2–3 times during baking, and once more right before serving.

4. Serve:

• Arrange skewers on a plate and drizzle with extra sauce.

• Garnish with sesame seeds and chopped green onions if desired.

• Serve immediately with steamed rice or over noodles.

🍚 Serving Ideas:

• Serve alongside miso soup, cucumber salad, or steamed edamame.

• Try negima yakitori — alternate chicken and scallion pieces on the skewer for extra flavor.

✅ Tips:

• Chicken thighs stay juicier than breasts — preferred for traditional yakitori.

• Don’t overcrowd the skewers; this ensures even caramelization.

• Make extra tare sauce — it keeps for up to 1 week in the fridge and works great on grilled veggies or tofu.