Name: Japanese Chicken Yakitori Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 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; 1/3 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 grilled chicken dish featuring tender, marinated pieces glazed with a savory-sweet sauce. Perfectly caramelized and packed with flavor, it makes a great appetizer or main course for any casual meal or gathering.

The image shows four skewers of grilled meat placed closely on a black sizzling plate. The meat is glazed with a shiny, dark brown sauce and sprinkled with white sesame seeds, giving it a slightly glossy and textured look. The skewers rest on a white marbled surface, while some small green garnishes and a few pieces of thinly sliced carrot are seen around the edges. The focus is on the juicy, caramelized meat, with charred spots adding a rustic texture. 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

For extra flavor, add chopped green onions or sesame seeds as a garnish before serving.
Use chicken thighs for juicier skewers or chicken breast for a leaner option.
If you prefer a smoky flavor, grill the skewers over charcoal instead of broiling.
You can substitute mirin with dry sherry or a splash of sake if you don’t have it on hand.
Make sure to soak the wooden skewers well to avoid burning during cooking.

Storage

Store any leftover cooked yakitori in an airtight container in the refrigerator for up to 2 days. To reheat, warm the skewers in a preheated oven or under a broiler for a few minutes until heated through, basting with any reserved sauce to keep them moist.

How to Serve

The image shows four grilled meat skewers arranged neatly on a dark rectangular plate with a glossy finish. Each skewer has evenly spaced chunks of browned, slightly charred meat glazed with a shiny, sticky sauce that gives a rich, dark caramel color. The meat pieces have a slightly rough texture with visible grill marks and some sprinkled sesame seeds on top. The skewers are set close together, and small green onion slices are scattered lightly around the edges. In the background, a mound of white rice sits next to the skewers, topped with a few green herb leaves. The entire setup rests on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work well and don’t require soaking. However, wooden skewers add a traditional touch and impart a subtle aroma when grilled.

How do I know when the chicken is fully cooked?

The chicken should be cooked until it reaches an internal temperature of 165°F (74°C) and the juices run clear. The glaze should be caramelized but not burnt.