Name: Japanese Chicken Yakitori Recipe – Easy & Delicious Grilled Skewers Recipe
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Cuisine: Japanese
Ingredients: 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs; 2 garlic cloves, minced; 1 tbsp fresh ginger, minced or 1 tsp ginger powder; 1 tsp ground black pepper; 1/4 cup of prepared sauce (see below); 1/3 cup soy sauce; 1/3 cup water; 3 tbsp red wine or mirin (Japanese rice wine); 1/4 cup + 2 tbsp brown sugar; 1 tbsp distilled vinegar or rice vinegar; 1 tbsp cornstarch (for thickening); 6–7 wooden skewers (soaked in water for 10–20 minutes)

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Introduction

Japanese Chicken Yakitori is a delicious and easy-to-make grilled skewer dish that brings authentic flavors to your home kitchen. Tender chicken pieces are marinated in a savory-sweet sauce, grilled to perfection, and glazed for a mouthwatering finish.

The image shows three wooden skewers of grilled chicken glazed with a shiny, dark brown sauce, which has slightly charred spots and is sprinkled with white sesame seeds. The chicken pieces are plump and juicy, arranged side by side on a rectangular black cast iron plate. Behind the skewers, there is a neat mound of white rice garnished with small pieces of green herbs. To the left of the rice, there is a portion of bright red shredded garnish and a small serving of green, sliced vegetables. The entire plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
2 garlic cloves, minced
1 tbsp fresh ginger, minced or 1 tsp ginger powder
1 tsp ground black pepper
1/3 cup soy sauce
1/3 cup water
3 tbsp red wine or mirin (Japanese rice wine)
1/4 cup + 2 tbsp brown sugar
1 tbsp distilled vinegar or rice vinegar
1 tbsp cornstarch (for thickening)
6–7 wooden skewers (soaked in water for 10–20 minutes)

Instructions

Step 1: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
Step 2: In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely.
Step 3: Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
Step 4: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly. Marinate for at least 10 minutes.
Step 5: Pour the remaining sauce into a saucepan and bring it to a boil over medium heat. Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken it. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
Step 6: Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).

Tips & Variations

Marinate the chicken for at least 30 minutes or overnight for deeper flavor.
Soaking the skewers prevents burning and helps with safe grilling.
Keep a close eye on the grill temperature to avoid burning while achieving perfect caramelization.
Baste the chicken regularly during grilling for a glossy, flavorful finish.

Storage

Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently in a skillet or oven to preserve the glaze and texture.

How to Serve

The image shows three wooden skewers topped with glossy, dark brown grilled meat glazed with a shiny sauce and speckled with toasted white sesame seeds. The meat pieces are slightly charred in places, giving a caramelized texture. Behind the skewers, there is a mound of white rice garnished with small green herbs. On the side, there are thin, curly orange strips and sliced green pickled vegetables. All this is served on a white rectangular plate with a subtle black tray texture, placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless chicken thighs are a great option for yakitori as they remain juicy and flavorful when grilled.

How do I prevent the skewers from burning on the grill?

Soak wooden skewers in water for 10-20 minutes before grilling to prevent them from burning. Also, monitor the grill temperature and turn frequently.