Name: Japanese Chicken Yakitori 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; 1/3 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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If you’ve ever craved that perfect bite of Japanese street food, then you’re going to love this Japanese Chicken Yakitori Recipe. It’s one of those dishes that feels fancy enough for a weekend cookout but simple enough for a weeknight meal. What makes it so special is the balance of savory, sweet, and tangy flavors, combined with tender chicken grilled just right—each skewer bursting with mouthwatering goodness.

Whenever I make this recipe, it reminds me of those cozy izakaya evenings with friends, sharing small plates and stories. The best part? You don’t need a fancy grill—your oven broiler or a simple grill pan works perfectly. I’m excited to walk you through this recipe so you can enjoy authentic Japanese Chicken Yakitori right in your kitchen.

Ingredients You’ll Need

Every ingredient here plays a role in building that iconic yakitori flavor that’s savory, slightly sweet, and deeply satisfying. Plus, these components are easy to find, and I’ll share some tips so your shopping is effortless.

Boneless chicken breast or thighs: I prefer thighs for juiciness, but breasts work if you like leaner meat.
Garlic cloves: Freshly minced garlic gives that punchy aroma you can’t skip.
Fresh ginger or ginger powder: Fresh ginger adds zest, but powdered is fine in a pinch.
Ground black pepper: Just a touch to add depth to the marinade.
Soy sauce: The salty backbone of the sauce; go for a naturally brewed one for best flavor.
Water: Balances the marinade, keeping it light yet flavorful.
Red wine or mirin: Mirin gives it that authentic sweetness and mild acidity, but red wine is a good alternative.
Brown sugar: Essential for the caramelized glaze on the chicken.
Distilled vinegar or rice vinegar: Adds a touch of tanginess to brighten the sauce.
Cornstarch: Thickens the sauce so it clings beautifully to the chicken.
Wooden skewers: Soak these in water before grilling to prevent burning and make flipping easier.

Variations

I always encourage making recipes your own. With this Japanese Chicken Yakitori Recipe, I’ve tried a few tweaks based on what’s in my fridge or to suit different tastes. Feel free to explore!

Spicy Yakitori: Add a teaspoon of chili flakes or a splash of sriracha to the marinade for some heat—I love this twist on cooler evenings.
Vegetarian version: Swap chicken for firm tofu or mushrooms like shiitake on skewers; marinate them the same way for a smoky vegan delight.
Low-sodium option: Use low-sodium soy sauce and reduce brown sugar slightly to keep sweetness but curb saltiness.
Sweet soy glaze: Double the brown sugar and mirin for an extra sticky, caramelized finish—great for special occasions when you want things to stand out.

How to Make Japanese Chicken Yakitori Recipe

Step 1: Prepare Your Skewers and Marinade

Start by soaking your wooden skewers in water for about 10-20 minutes. This is a simple trick to keep them from catching fire when you grill. Meanwhile, mix up your yakitori sauce by combining soy sauce, water, red wine or mirin, brown sugar, and vinegar in a bowl. Stir until the sugar dissolves completely—this ensures a smooth, well-balanced marinade and glaze later on.

Step 2: Prep the Chicken

Trim any excess fat or cartilage from your chicken pieces and cut them into 1 to 2-inch chunks. Lightly pounding the pieces with a meat mallet or the back of a knife helps tenderize them and lets the marinade soak in deeper. Toss the chicken in a bowl with minced garlic, ginger, black pepper, and about 1/4 cup of the prepared sauce. Let it marinate for at least 10 minutes—if you’ve got more time, I’d say even up to an hour enhances the flavor wonderfully.

Step 3: Make the Thickened Sauce

Pour the remaining marinade into a small saucepan and bring it to a gentle boil over medium heat. To thicken the sauce, mix 1 tablespoon of cornstarch with 2 tablespoons of the sauce to form a slurry. Stir this into the boiling sauce and let it simmer, whisking frequently, until it becomes syrupy and glossy. This thick glaze will coat the chicken beautifully, so don’t skip this step!

Step 4: Skewer and Grill the Chicken

Thread the marinated chicken chunks onto your soaked skewers, packing them snugly but not too tight. Grill or broil them over medium-high heat for about 8 to 12 minutes, turning occasionally. Baste generously with your thickened sauce as the chicken cooks—this layering of glaze creates that irresistible-charred, caramelized finish. Make sure the internal temperature hits 165°F (74°C) for perfectly cooked chicken every time!

How to Serve Japanese Chicken Yakitori Recipe

The image shows four skewers of grilled chicken with a shiny brown glaze and slightly charred spots, laid side by side on a wooden board. To the upper right of the skewers, there is a neatly shaped mound of white rice topped with finely chopped green herbs. Next to the rice, there is a small black bowl filled with dark soy sauce. A few thin slices of bright orange pickled vegetables are placed to the left of the skewers on the wooden board. The entire setup is on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I love topping my yakitori with finely chopped scallions and a sprinkle of toasted sesame seeds. It adds a fresh and nutty crunch that pairs so well with the savory glaze. A little sprinkle of shichimi togarashi spice powder on top can also bring a delightful zing if you like a bit of heat.

Side Dishes

Japanese Chicken Yakitori is super versatile when it comes to sides. I often enjoy it alongside steamed white rice, a simple cucumber salad, or a bowl of miso soup for a balanced meal. If you want to keep it casual, some pickled vegetables make for a fantastic palate cleanser.

Creative Ways to Present

When I’ve hosted friends, I like to serve these skewers on a wooden board with small dipping bowls filled with leftover yakitori sauce and a wedge of lemon. It adds a rustic, interactive touch that everyone appreciates. You can also place the skewers over a bed of shredded cabbage or radish to add some texture and color to your presentation.

Make Ahead and Storage

Storing Leftovers

I usually store any leftover cooked yakitori in an airtight container in the fridge, and it keeps well for up to 2 days. Just make sure to keep the sauce and chicken together so the meat stays flavorful and moist rather than drying out.

Freezing

Freezing yakitori is possible but a bit tricky because the delicate sauce can change texture. If you want to freeze, I recommend freezing the grilled chicken and sauce separately. Wrap the skewers tightly with plastic wrap and freeze in a freezer-safe bag. The sauce can go in a separate container. Thaw both in the fridge overnight before reheating.

Reheating

To reheat, I gently warm the skewers under a broiler or on a grill pan, brushing with reserved sauce to restore that glaze. You can also microwave briefly but be careful not to overcook, as the chicken might dry out. Adding a quick sprinkle of water or sauce before reheating can help keep it juicy.

FAQs

Can I use chicken wings instead of chicken breast or thighs for this Japanese Chicken Yakitori Recipe?

Absolutely! Chicken wings make a delicious alternative and bring an extra crispy texture due to their skin. You’ll just want to adjust the cooking time slightly to ensure they’re crispy on the outside and cooked through inside. It’s great if you like a bit more bite and finger food fun.
Do I need to marinate the chicken overnight for this recipe?

Not at all! While longer marinating helps deepen flavor, even 10 to 30 minutes is enough to get great taste thanks to the potent marinade. If you’re short on time, a quick soak still results in tasty yakitori.
Can I make the sauce without mirin?

Yes! Mirin adds sweetness and a hint of acidity, but if you don’t have it on hand, red wine or a mix of sugar and a splash of sake or white wine vinegar can work as substitutes. Just adjust the sweetness to taste.
What if I don’t have a grill or broiler?

No worries. You can cook yakitori in a hot grill pan or even bake it in your oven on a high temperature, turning regularly and basting with sauce to get those nice caramelized edges. It won’t be exactly the same smoky experience but still delicious!
How do I know when the chicken is cooked perfectly?

Using a meat thermometer is the best way—aim for an internal temperature of 165°F (74°C). If you don’t have one, the chicken should be firm and juices should run clear when pierced. Avoid overcooking to keep it juicy and tender.

Final Thoughts

I honestly think this Japanese Chicken Yakitori Recipe is one of those dishes that, once you nail it, you’ll find yourself coming back to again and again. It’s simple, packed with flavor, and feels so rewarding, especially when shared. Trust me—you’ll love the smoky, sweet glaze paired with that tender chicken. So grab those skewers, fire up your grill or broiler, and enjoy a little bite of Japan right from your home kitchen. You’ve got this!