If there’s one Japanese food I could eat every week, it’s this Chicken Yakitori Recipe. These irresistible skewers are grilled to tender perfection, coated in a glossy-sweet glaze that turns smoky and irresistibly sticky under the heat. Each bite is a perfect contrast: juicy chicken, hints of caramelization, and that signature savory sauce that just begs to be devoured hot off the grill. Whether you’re hosting friends or looking for a new weeknight favorite, this is the kind of dish that transforms even a simple gathering into a celebration.
Ingredients You’ll Need
Making authentic Chicken Yakitori Recipe is delightfully straightforward—each ingredient serves a purpose that builds layers of flavor, from the salty-sweet sauce to the juicy, charred chicken. Don’t skip anything here if you want that classic taste and texture every time!
- Chicken thighs: These are the star for a reason—juicy, flavorful, and they stay tender even with high-heat grilling.
- Soy sauce: Provides deep umami and saltiness, setting the savory base for the glaze.
- Mirin: This sweet rice wine softens the salty edge and lends a delicate sweetness.
- Sake: A splash of sake boosts aroma and adds a subtle complexity to the sauce.
- Brown sugar: Melted into the sauce, it caramelizes beautifully on the grill and balances out the saltiness.
- Green onions (optional): Threaded between chicken pieces, they add color and a pop of freshness.
- Bamboo skewers: Soaking prevents scorching, and makes grilling and serving a breeze.
- Sesame seeds and sliced green onions (optional): These garnishes make the finished skewers restaurant-worthy in looks and flavor.
How to Make Chicken Yakitori Recipe
Step 1: Make the Yakitori Sauce
Begin by combining the soy sauce, mirin, sake, and brown sugar in a small saucepan over medium heat. Stir everything together and bring the mixture to a gentle simmer. This is where the magic starts—the sauce will bubble, the sugar completely dissolves, and after about 10 minutes you’ll notice it’s just a bit thicker and stunningly glossy. Don’t overcook; you want a sauce that’s easy to brush but not watery.
Step 2: Prep the Skewers
While your sauce cools a bit, thread the cut chicken pieces onto your soaked bamboo skewers. If you’re using green onions, alternate them with the chicken for a gorgeous pop of green and an extra hint of crispness that tastes amazing right from the grill. Make sure the chicken is snug but not jammed together, ensuring even cooking.
Step 3: Grill to Perfection
Preheat your grill or grill pan over medium-high and lightly oil the grates to prevent sticking. Lay down the chicken skewers and let them sear for 3 to 4 minutes per side. You’ll notice the chicken start to brown and develop those irresistible grill marks—this is your cue to begin brushing on that reserved yakitori sauce. Baste generously during the final minutes so the sauce caramelizes just so, turning each skewer into sticky, shiny perfection. Grill until the chicken is cooked through (juices run clear) and slightly charred in places.
Step 4: Rest and Serve
Once grilled, remove the skewers and let them sit for a minute. This brief rest keeps the meat juicy and absorbs every drop of the flavorful sauce. Finish with a sprinkle of toasted sesame seeds and sliced green onions if you like, and bring the Chicken Yakitori Recipe straight from the grill to your table.
How to Serve Chicken Yakitori Recipe
Garnishes
The finishing touches truly elevate your Chicken Yakitori Recipe! Scatter a handful of sesame seeds and a generous sprinkle of sliced green onions on top. They add crunch, color, and a fresh bite that perfectly contrasts the deep, sticky glaze.
Side Dishes
Yakitori pairs beautifully with a simple bowl of steamed rice or fluffy Japanese rice to soak up the extra sauce. Enjoy with a side of crisp pickled vegetables, Japanese cucumber salad, or even miso soup for a complete and balanced meal that mirrors what you’d find in an izakaya.
Creative Ways to Present
For fun parties, serve skewers upright in a tall glass or jar lined with lettuce leaves so your guests can grab and go. Arrange smaller skewers on a platter with mini cups of extra yakitori sauce for dipping. Occasionally, I’ll toss the grilled chicken pieces (removed from the skewer) into a hearty salad or wrap for a playful spin!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Yakitori Recipe can easily be kept in an airtight container in the fridge for up to three days. The flavors even deepen overnight, making tomorrow’s lunch pretty exciting!
Freezing
If you want to prep ahead, grilled (or even raw, skewered) chicken yakitori can be wrapped securely and frozen for up to two months. Let the skewers cool completely before freezing to prevent ice crystals, and always thaw overnight in the refrigerator before reheating or finishing on the grill.
Reheating
Reheat chicken yakitori in a hot oven at 350°F until just warmed through, brushing with extra sauce if you have any left. Alternatively, a quick pass on a grill or grill pan will revive the caramelized surface and restore that signature smokiness.
FAQs
Can I use chicken breast instead of thighs for this Chicken Yakitori Recipe?
Absolutely! Chicken breast will work, though it cooks faster and can be less juicy than thighs. Make sure not to overcook breast meat and consider marinating a bit longer to add moisture.
What if I don’t have sake or mirin?
If you can’t find sake or mirin, try substituting dry sherry or even white wine for sake, and a mix of honey plus a splash of white wine for mirin. The flavor will change slightly, but the result is still delicious.
Is this Chicken Yakitori Recipe gluten-free?
Yes, as long as you substitute gluten-free tamari for regular soy sauce, this recipe is totally gluten-free and safe for those with gluten sensitivities.
Can I make this Chicken Yakitori Recipe indoors if I don’t have a grill?
Of course! A grill pan works beautifully, or you can broil the skewers in the oven on a wire rack set over a baking sheet. Just watch closely to avoid burning the glaze.
How do I prevent the skewers from burning?
The key is soaking your bamboo skewers in water for at least 30 minutes before grilling. This helps them withstand the heat and keeps your delicious yakitori from sticking or burning too quickly.
Final Thoughts
This Chicken Yakitori Recipe is simply too good not to try—once you grill up a batch, you’ll find yourself making it again and again. It’s the kind of dish that brings people together, and I promise every skewer will be polished off in no time. Enjoy the process, share with good company, and make it your own!
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Chicken Yakitori Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Learn how to make delicious Chicken Yakitori at home with this easy recipe. Perfectly grilled chicken skewers with a sweet and savory glaze, garnished with sesame seeds and green onions.
Ingredients
Chicken Yakitori:
- 1 ½ pounds boneless, skinless chicken thighs, cut into 1-inch pieces
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake
- 2 tablespoons brown sugar
- 2 green onions, cut into 1-inch pieces (optional)
- bamboo skewers, soaked in water for 30 minutes
- sesame seeds and sliced green onions for garnish (optional)
Instructions
- Prepare Yakitori Sauce: In a saucepan, combine soy sauce, mirin, sake, and brown sugar. Simmer until slightly thickened.
- Skewer Chicken: Thread chicken and green onions onto soaked skewers.
- Grill: Grill skewers, basting with sauce, until cooked through and caramelized.
- Finish and Serve: Garnish with sesame seeds and green onions before serving hot.
Notes
- Marinate chicken in yakitori sauce for extra flavor.
- Do not overcook the sauce to maintain proper consistency.
- Chicken thighs are recommended for juiciness.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 skewers
- Calories: 260
- Sugar: 8g
- Sodium: 780mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 130mg
