Japanese cuisine often balances simplicity and flavor beautifully, and Chicken Yakitori is a prime example. This dish consists of tender chicken skewers glazed with a savory-sweet sauce and grilled to perfection. Whether you want a quick weeknight dinner, an appetizer for gatherings, or a taste of Japanese street food at home, Chicken Yakitori delivers. With straightforward ingredients and simple techniques, anyone can master this dish without professional cooking skills.
Ingredients
To make Easy Chicken Yakitori, gather the following:
For the Chicken Skewers
500 g (1 lb) boneless, skinless chicken thighs
2 spring onions (scallions), cut into 1-inch pieces
Bamboo or metal skewers (if using bamboo, soak in water for at least 30 minutes)
For the Yakitori Sauce (Tare)
½ cup (120 ml) soy sauce
¼ cup (60 ml) mirin
¼ cup (60 ml) sake (Japanese rice wine)
2 tablespoons brown sugar
1 garlic clove, minced
1 teaspoon fresh ginger, grated
Optional Garnishes
Sesame seeds
Shichimi togarashi (Japanese seven-spice)
Finely sliced spring onions
Instructions
Step 1: Prepare the Chicken
Wash and pat dry the chicken thighs.
Cut the meat into bite-sized chunks, about 1 to 1.5 inches each. Consistent size ensures even cooking.
Step 2: Assemble the Skewers
Thread chicken pieces onto skewers, alternating with pieces of spring onion.
Avoid packing them too tightly, since air circulation helps achieve even grilling.
Step 3: Make the Yakitori Sauce
Combine soy sauce, mirin, sake, brown sugar, garlic, and ginger in a small saucepan.
Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes until slightly thickened. Stir occasionally to prevent sticking.
Once ready, divide the sauce into two portions: one for basting and one for serving. This prevents cross-contamination.
Step 4: Grill the Skewers
Preheat a grill, grill pan, or broiler to medium-high heat.
Place the skewers on the grill and cook for 3–4 minutes on each side.
Brush generously with the prepared yakitori sauce during cooking to build up a flavorful glaze.
Repeat brushing and turning until the chicken is fully cooked (internal temperature: 75°C or 165°F).
Step 5: Serve
Transfer the skewers to a plate.
Drizzle with extra sauce, sprinkle sesame seeds, or dust with shichimi togarashi if desired.
Conservation and Storage
Refrigeration: Store leftover chicken yakitori in an airtight container for up to 3 days.
Freezing: Place cooled skewers in a freezer-safe container for up to 1 month. Thaw overnight in the refrigerator before reheating.
Reheating: Warm in a skillet over medium heat or reheat under a broiler. Avoid microwaving, which makes the chicken rubbery.
Variations
Chicken Breast Version: Use boneless chicken breast instead of thighs for a leaner option. Adjust cooking time since breast meat cooks faster.
Vegetable Yakitori: Substitute chicken with mushrooms, zucchini, or bell peppers. Brush with the same tare sauce for a vegetarian version.
Spicy Yakitori: Add chili paste or sriracha to the sauce for heat.
Teriyaki Twist: Replace the yakitori sauce with a thicker teriyaki glaze if you prefer a sweeter flavor.
Fusion Style: Try skewering pineapple chunks or using different marinades like honey-garlic.
Serving Suggestions
As a Main Dish: Serve over a bowl of steamed white rice for a complete meal.
Appetizer Style: Present skewers on a platter for sharing at parties or gatherings.
With Noodles: Pair with soba or udon noodles tossed in soy and sesame oil.
Bento Box Addition: Add yakitori skewers to a lunchbox alongside pickled vegetables and rice balls.
Street Food Style: Enjoy simply with a cold beer or green tea, just like in Japanese izakayas.
Tips for Perfecting the Dish
Use Chicken Thighs: They stay juicier than chicken breast.
Control Heat: Medium-high heat caramelizes the sauce without burning.
Soak Bamboo Skewers: Prevents burning during grilling.
Double Sauce Portions: Always keep one portion of sauce separate for drizzling to avoid contamination.
Don’t Overcrowd the Pan: If using a grill pan, cook in batches for best results.
Conclusion
Chicken Yakitori proves that simple ingredients can create extraordinary flavors. With tender chicken, a glossy sweet-savory glaze, and countless serving possibilities, it works as a main dish, party snack, or side. Its adaptability makes it ideal for both casual meals and special occasions. By following this guide, you can recreate a taste of Japan at home, bringing smoky, saucy, and satisfying flavors straight to your table.
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Easy Chicken Yakitori Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Juicy chicken skewers glazed with a savory-sweet yakitori sauce, grilled to perfection. A simple Japanese dish you can make at home with everyday ingredients.
Ingredients
For Chicken Skewers
500 g (1 lb) boneless, skinless chicken thighs
2 spring onions (scallions), cut into 1-inch pieces
Bamboo or metal skewers
For Yakitori Sauce (Tare)
½ cup (120 ml) soy sauce
¼ cup (60 ml) mirin
¼ cup (60 ml) sake
2 tbsp brown sugar
1 garlic clove, minced
1 tsp fresh ginger, grated
Optional Garnishes
Sesame seeds
Shichimi togarashi
Finely sliced spring onions
Instructions
Prepare Chicken: Wash and pat dry chicken thighs. Cut into 1–1.5 inch chunks.
Assemble Skewers: Thread chicken and spring onions alternately onto skewers. Do not overcrowd.
Make Sauce: In a saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Simmer 10 minutes until slightly thickened. Separate into two bowls (one for basting, one for serving).
Grill Skewers: Preheat grill or broiler to medium-high. Cook skewers 3–4 minutes per side, brushing with sauce as they cook. Continue until chicken reaches 75°C (165°F).
Serve: Plate skewers, drizzle with extra sauce, and garnish with sesame seeds or chili powder.
Notes
Soak bamboo skewers for 30 minutes to prevent burning.
Use chicken thighs for juicier results; chicken breast works but cooks faster.
Always keep a separate sauce portion for drizzling to avoid contamination.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish / Appetizer
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (based on 4 servings)
- Calories: 250 kcal
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 85 mg
Keywords: Easy Chicken Yakitori, Japanese chicken skewers, yakitori recipe, grilled chicken skewers