Description
This Easy Japanese Chicken Yakitori recipe brings the authentic flavors of Japan right to your kitchen with tender chicken skewers grilled to perfection and glazed with a savory-sweet yakitori sauce. Perfect for a quick weeknight dinner or an impressive appetizer, these grilled chicken skewers are juicy, flavorful, and beautifully caramelized.
Ingredients
Scale
Chicken and Skewers
- 1.5 pounds Boneless Chicken (breast or thighs)
- 10-12 pieces Wooden Skewers (soaked in water for 10–20 minutes)
Marinade and Sauce
- 2 cloves Garlic (minced)
- 1 tablespoon Ginger (freshly grated or powdered)
- 1/2 cup Soy Sauce (or tamari for gluten-free option)
- 1/4 cup Red Wine or Mirin (or white wine and sugar mix as substitute)
- 1 tablespoon Brown Sugar
- 2 tablespoons Rice Vinegar (or distilled vinegar)
- 1 tablespoon Cornstarch (for thickening the sauce)
Instructions
- Soak Skewers: Soak the wooden skewers in a bowl of water for 10 to 20 minutes to prevent them from burning during grilling.
- Prepare Yakitori Sauce: In a medium bowl, combine soy sauce, water, red wine or mirin, brown sugar, and rice vinegar. Set aside 1/4 cup of this mixture for marinating the chicken.
- Prep Chicken: Trim any excess fat from the chicken and cut it into 1-2 inch chunks. Lightly pound the pieces to ensure even thickness for cooking.
- Marinate Chicken: In a large bowl, combine the chicken chunks with minced garlic, grated ginger, and the reserved 1/4 cup yakitori sauce. Let it marinate for at least 10 minutes to infuse flavors.
- Thicken Sauce: Pour the remaining yakitori sauce into a saucepan, bring to a boil over medium heat, and thicken it with a cornstarch slurry (cornstarch mixed with a bit of water) while stirring constantly. Remove from heat once thickened.
- Thread Chicken onto Skewers: Carefully thread the marinated chicken pieces onto the soaked skewers, leaving space between each piece for even cooking.
- Grill Skewers: Preheat your grill or broiler to medium-high heat (around 400°F). Grill the chicken skewers for 8 to 12 minutes, turning occasionally and basting with the thickened yakitori sauce to build a glossy glaze.
- Check Doneness: Ensure the chicken is cooked through and reaches an internal temperature of 165°F. The skewers should look golden brown and shiny from the sauce.
- Serve: Remove the skewers from the grill, drizzle with any remaining yakitori sauce, serve warm, and enjoy the flavorful authentic taste of Japanese yakitori!
Notes
- Soaking wooden skewers before grilling prevents them from burning.
- If you prefer gluten-free, substitute tamari for soy sauce and ensure other ingredients are gluten-free.
- Use chicken thighs for juicier results, chicken breasts for leaner skewers.
- Adjust sweetness by modifying the amount of brown sugar in the sauce.
- Leftover sauce can be refrigerated and used as a dipping sauce or glaze for other grilled meats.
