Japanese Chicken Yakitori Recipe
This Japanese Chicken Yakitori recipe features tender chunks of marinated chicken grilled to perfection and glazed with a sweet and savory homemade sauce. Perfect as a flavorful appetizer or a main dish, these skewers combine traditional Japanese flavors such as soy sauce, mirin, and ginger, offering a deliciously caramelized finish that’s sure to impress.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 4 servings 1x
- Category: Appetizer
- Method: Grilling
- Cuisine: Japanese
Ingredients
Scale
Chicken
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
Marinade & Sauce
- 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)
Other
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Prepare the skewers: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling. This step ensures the skewers won’t catch fire and keeps them sturdy.
- Make the sauce: In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely. This mixture forms the base of the savory-sweet glaze.
- Prepare the chicken: Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks. Lightly pound the pieces to tenderize them, helping the marinade to penetrate better and ensuring a juicy texture.
- Marinate the chicken: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken pieces and toss to coat them evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Thicken the sauce: Pour the remaining sauce into a saucepan and bring it to a boil over medium heat. Mix 1 tablespoon of cornstarch with 2 tablespoons of the sauce to create a slurry, then stir it into the boiling sauce to thicken. Let it simmer until it reaches a syrupy consistency, then remove from heat. This thickened sauce will be used for basting.
- Skewer and grill the chicken: Thread the marinated chicken chunks onto the soaked skewers. Grill or broil them over medium-high heat for 8-12 minutes, turning occasionally for even cooking. Baste frequently with the thickened sauce to create a caramelized, flavorful coating. Cook until the internal temperature of the chicken reaches 165°F (74°C).
Notes
- Soaking the wooden skewers prevents them from burning on the grill or under the broiler.
- Use chicken thighs if you prefer juicier, more flavorful meat over chicken breasts.
- Mirin adds authentic sweetness and depth; if unavailable, red wine is a good substitute.
- Ensure each chicken piece is coated well with marinade and sauce for best flavor and caramelization.
- Turn skewers frequently and baste often to prevent drying out and to develop a glossy glaze.
- Check for doneness by using a meat thermometer to ensure food safety.
Keywords: Japanese chicken yakitori, grilled chicken skewers, yakitori recipe, Japanese cuisine, grilled chicken, homemade yakitori sauce, easy chicken recipe
Find it online: https://busyrecipe.com/japanese-chicken-yakitori-recipe/