Japanese Chicken Yakitori Recipe – Easy & Delicious Grilled Skewers Recipe
This Japanese Chicken Yakitori recipe features tender, flavorful grilled chicken skewers glazed in a savory-sweet homemade sauce. Perfect for a quick and delicious meal, these skewers combine marinated boneless chicken grilled to perfection with a rich, caramelized yakitori sauce made from soy sauce, mirin, and brown sugar.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 5-6 skewers 1x
- Category: Main
- Method: Grilling
- Cuisine: Japanese
Ingredients
Scale
Chicken and Marinade
- 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)
Yakitori Sauce
- 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
Other
- 1 tbsp cornstarch (for thickening)
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Prepare Skewers: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- Make Yakitori Sauce: In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely.
- Prepare Chicken: Trim any excess fat or cartilage from the chicken, then cut into 1–2 inch chunks. Lightly pound the pieces to tenderize.
- Marinate Chicken: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add chicken and toss to coat evenly. Marinate for at least 10 minutes.
- Thicken Sauce: Pour the remaining sauce into a saucepan and bring to a boil over medium heat. Mix 1 tbsp cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken. Simmer until syrupy, then remove from heat.
- Assemble and Grill: Thread marinated chicken onto soaked skewers. Grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce throughout cooking until chicken is cooked through and caramelized, with an internal temperature of 165°F (74°C).
Notes
- Soak skewers beforehand to prevent burning during grilling.
- For deeper flavor, marinate chicken for at least 30 minutes or overnight.
- Keep an eye on grill temperature to avoid burning while achieving proper caramelization.
- Baste chicken regularly during grilling for a glossy, flavorful finish.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
Keywords: Japanese Yakitori, Chicken Skewers, Grilled Chicken, Yakitori Sauce, Japanese BBQ, Easy Chicken Recipe, Grilled Skewers
