Japanese Chicken Yakitori

This Japanese chicken yakitori brings authentic Asian street food flavors right to your backyard grill. The sweet and savory glaze creates the perfect caramelized exterior while keeping the chicken juicy and tender inside.

I first made these yakitori skewers for a neighborhood potluck and everyone demanded the recipe. Now they've become our go to option when we want something that feels special but doesn't require hours in the kitchen.

Ingredients

• Boneless chicken: 5 to 6 breast pieces or 6 to 8 thigh pieces. Thighs provide more flavor and moisture but breasts work wonderfully for a leaner option.
• Soy sauce: 1/3 cup. Creates the umami base for the marinade, look for naturally brewed varieties for best flavor.
• Brown sugar: 1/4 cup plus 2 tablespoons. Balances the saltiness and helps create that signature caramelized coating.
• Fresh garlic: 2 cloves, minced. Always use fresh rather than pre-minced for brighter flavor.
• Fresh ginger: 1 tablespoon, minced. Adds a warming spicy note that defines Japanese cooking.
• Wooden skewers: 6 to 7 pieces. Be sure to soak these in water to prevent burning during grilling.

Step-by-Step Instructions

Prepare the skewers:

Soak your wooden skewers in water for a full 10 to 20 minutes. This critical step prevents them from catching fire on the grill and ensures even cooking throughout the process.

Make the sauce:

Combine soy sauce, water, red wine or mirin, brown sugar, and vinegar in a bowl and stir until the sugar completely dissolves. The mixture should be smooth with no sugar granules remaining at the bottom.

Prepare and marinate chicken:

Trim any excess fat from the chicken and cut into uniform 1 to 2 inch chunks for even cooking. Place in a bowl with the minced garlic, ginger, ground pepper, and a portion of your sauce mixture. Allow to marinate for at least 10 minutes—the longer the better for flavor development.

Thicken the sauce:

Pour the remaining sauce into a small saucepan and bring to a gentle simmer. Create a cornstarch slurry by mixing cornstarch with a small amount of cold water then slowly whisk into the simmering sauce until it reaches a glossy thickened consistency.

Grill to perfection:

Thread the marinated chicken pieces onto your pre-soaked skewers leaving small spaces between pieces for even heat circulation. Grill over medium-high heat for 8 to 12 minutes, turning occasionally and basting frequently with your thickened sauce. Look for light charring on the edges and internal temperature of 165°F.

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The ginger in this recipe is truly the secret weapon. My grandmother taught me that grating fresh ginger rather than mincing it releases more of its aromatic oils creating a more authentic flavor profile. Every time I make this dish I think of her kitchen in Kyoto where she would patiently teach me traditional Japanese cooking techniques.

Make Ahead Options

Yakitori can be prepped entirely in advance making it perfect for entertaining. Marinate the chicken and prepare the sauce up to 24 hours ahead, storing separately in airtight containers in the refrigerator. The flavors will actually intensify overnight creating an even more delicious end result. When ready to cook, simply thread onto skewers and grill.

Perfect Pairings

Traditional yakitori is often served with simple sides that complement without overwhelming the flavors. Try serving with steamed short-grain rice, a simple cucumber salad dressed with rice vinegar, or grilled vegetables brushed with the same glaze. For a complete Japanese-inspired meal, add miso soup and pickled ginger on the side.

Historical Context

Yakitori literally translates to grilled chicken in Japanese and has been a beloved street food throughout Japan for centuries. Originally popular among workers looking for affordable, quick meals, it has evolved into a sophisticated cuisine with specialized yakitori restaurants called yakitoriya. This homemade version captures the essence of this cultural tradition while adapting it for the home cook.

Recipe FAQs

→ What cut of chicken works best for yakitori?

Both chicken breast and thighs work well for yakitori, but thighs are traditionally preferred for their higher fat content which helps keep the meat juicy during grilling. If using breast meat, be careful not to overcook as it can dry out more easily than thighs.

→ Why do I need to soak the wooden skewers?

Soaking wooden skewers in water for 10-20 minutes before use prevents them from burning or catching fire during the grilling process. The absorbed water helps the skewers withstand the high heat of the grill.

→ Can yakitori be prepared in advance?

You can marinate the chicken up to 24 hours in advance for even more flavor development. You can also prepare the sauce ahead of time and store it separately in the refrigerator. However, for best results, the skewering and grilling should be done just before serving.

→ What can I serve with chicken yakitori?

Chicken yakitori pairs wonderfully with steamed rice, a simple cucumber salad, miso soup, or pickled vegetables. For a complete Japanese meal, serve alongside other small dishes like edamame, gyoza, or a seaweed salad.

→ Can yakitori be cooked without a grill?

Yes! While traditionally grilled, yakitori can be cooked under a broiler, on a grill pan, or even in an air fryer. The key is to achieve some charring while ensuring the chicken cooks through completely and the sauce caramelizes nicely.

→ What is the difference between teriyaki and yakitori?

While both feature sweet-savory soy-based sauces, yakitori specifically refers to skewered and grilled chicken, while teriyaki is a cooking method that can be applied to various proteins. Yakitori sauce is typically less sweet than teriyaki sauce and often includes mirin for its distinct flavor.