Chicken Yakitori Skewers with Sweet Soy Glaze — The Japanese BBQ Recipe You’ll Crave All Summer

A Taste of Tokyo: Why Chicken Yakitori Belongs on Your Grill

Picture this: it’s a warm evening, your grill’s sizzling, and that unmistakable aroma of sweet soy glaze wafts through the air. That, my friends, is Chicken Yakitori—Japan’s answer to our backyard BBQ. Juicy, flavorful, and oh-so-satisfying, these Japanese skewers turn simple grilled chicken into something spectacular.

What I love about yakitori is how effortlessly it bridges worlds—it’s both street food and elegant party fare. Whether you’re feeding your family on a busy Tuesday night or impressing guests at your next cookout, this BBQ recipe delivers maximum flavor with minimal fuss.

So, grab your skewers and let’s take a little trip to Tokyo (without leaving your backyard). You’ll be amazed at how this sweet soy glaze transforms ordinary chicken into something you’ll want to make on repeat.

Why You’ll Love This Chicken Yakitori

• Quick & Easy: Ready in about 30 minutes—perfect for weeknights.

• Balanced Flavor: Sweet, savory, garlicky, and just the right amount of smoky.

• Crowd-Pleaser: Kids, adults, and even picky eaters can’t resist these glazed beauties.

• Versatile: Works on a grill, grill pan, or even in the oven on a rainy day.

Chicken Yakitori

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• Author: Amanda Hartwellen
• Total Time: 30 minutes
• Yield: 4 servings (6–7 skewers) 1x
• Diet: Halal

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Description

Chicken Yakitori Skewers are Japan’s beloved grilled chicken dish—juicy, smoky, and glazed with a sweet-savory soy sauce that caramelizes beautifully over the grill. Each bite bursts with umami-rich flavor and tender texture, making this recipe perfect for summer BBQs, casual dinners, or anytime you crave authentic Japanese street food right at home.

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Ingredients

Scale 1x2x3x

• 1.1–1.3 lbs boneless chicken breast or 1.5–1.7 lbs boneless chicken thighs

• ⅓ cup soy sauce

• ¼ cup + 2 tbsp brown sugar

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• ¼ cup mirin (or red wine)

• 1 tbsp rice vinegar (or apple cider vinegar)

• 1 tbsp cornstarch + 1 tbsp water (for thickening)

• 6–7 wooden skewers, soaked in water for 15–20 minutes

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Instructions

• Soak the Skewers: Soak wooden skewers in water for at least 15 minutes to prevent burning.

• Make the Marinade: In a bowl, combine soy sauce, brown sugar, mirin, garlic, ginger, and vinegar. Stir until the sugar dissolves.

• Marinate the Chicken: Cut chicken into bite-sized pieces and add to the marinade, reserving 2–3 tbsp of sauce for glazing. Let marinate 10 minutes (up to 2 hours for deeper flavor).

• Prepare the Glaze: In a small saucepan, bring the reserved marinade to a simmer. Stir in cornstarch slurry and cook until the sauce thickens and becomes glossy.

• Assemble the Skewers: Thread chicken pieces onto skewers, leaving a small gap between each for even cooking.

• Grill: Preheat grill to medium-high (about 400°F). Lightly oil the grates. Grill skewers for 8–12 minutes, turning occasionally until golden and cooked through.

• Glaze & Finish: During the last 2–3 minutes of grilling, brush the thickened glaze over the chicken to caramelize.

• Serve: Let rest a few minutes before serving. Garnish with sesame seeds or sliced green onions if desired.

Notes

Best Cut: Chicken thighs are juicier, but breasts give a leaner result.

No Grill Option: Bake at 425°F (220°C) for 15 minutes, flipping halfway through.

Extra Sauce: Double the glaze for dipping or drizzling over rice.

Don’t overcook: Keep turning the skewers for even browning and tenderness.

Storage: Refrigerate leftovers up to 3 days or freeze up to 2 months.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Course / BBQ
• Method: Grilled
• Cuisine: Japanese

Ingredients

• 1.1–1.3 lbs boneless chicken breast or 1.5–1.7 lbs boneless chicken thighs

• ⅓ cup soy sauce

• ¼ cup + 2 tbsp brown sugar

• 2 cloves garlic, minced

• 1 tbsp fresh ginger, minced

• ¼ cup mirin or red wine

• 1 tbsp rice vinegar or apple cider vinegar

• 1 tbsp cornstarch mixed with 1 tbsp water (for thickening)

• 6–7 wooden skewers, soaked 15–20 minutes

How to Make Japanese Chicken Yakitori Skewers

1. Soak the skewers: Keep them from burning by soaking in water for at least 15 minutes.

2. Mix the marinade: Combine soy sauce, mirin, brown sugar, garlic, ginger, and vinegar. Stir until the sugar melts into a sweet-salty harmony.

3. Marinate the chicken: Toss in the chicken pieces, reserving a few tablespoons of the sauce for later. Let it soak up the flavor for at least 10 minutes (up to 2 hours if you have time).

4. Make the glaze: Simmer the reserved marinade in a small pot. Add the cornstarch slurry and cook until thick and glossy.

5. Assemble the skewers: Thread chicken pieces onto skewers, leaving a little space between each chunk for even cooking.

6. Grill: Heat to medium-high (around 400°F), oil lightly, and grill for 8–12 minutes, turning often.

7. Glaze & finish: During the last few minutes, brush on the thickened soy glaze until beautifully caramelized.

8. Serve hot: Let them rest a couple of minutes before serving.

Olivia’s Tips for Perfect Chicken Yakitori

• Thighs vs. Breasts: Chicken thighs stay juicier, but breasts work great if you prefer leaner meat.

• No grill? No problem! Pop them in the oven at 425°F for 15 minutes, flipping halfway.

• Extra glaze = happiness. Make a little extra sauce for dipping—it’s liquid gold!

• Char is charm: Don’t fear a little charring; it adds that irresistible smoky flavor reminiscent of Japanese street food stalls.

And if your glaze seems too thick, just stir in a splash of water and keep whisking. Cooking’s not about perfection; it’s about flavor (and fun).

A Little Story from My Kitchen

I first tried Chicken Yakitori during a street festival in Osaka years ago. Picture rows of tiny food stalls, each sizzling with skewers, laughter, and the hum of excitement. Back home, I missed that taste so much that I recreated it in my kitchen—minus the festival chaos, of course.

Now, every time I fire up my grill, these skewers remind me that food has this wonderful way of taking us places. Even my kids, who once eyed “Japanese skewers” suspiciously, now call them “Mom’s BBQ sticks” and race to grab the first one off the plate. That’s the kind of culinary victory that makes the kitchen my happy place.

What to Serve with Chicken Yakitori

To turn this dish into a full meal, pair it with:

• Steamed Jasmine Rice: Soaks up every drop of that sweet soy glaze.

• Pickled Cucumbers or Radish: Adds a crisp, tangy balance.

• Grilled Vegetables: Bell peppers, zucchini, and mushrooms love that same glaze.

• Green Salad with Sesame Dressing: Light and refreshing alongside the smoky skewers.

For a fun twist, serve your yakitori buffet-style—everyone assembles their own rice bowls with their favorite toppings. Easy, interactive, and perfect for a casual dinner night.

How to Store Leftovers

If (and that’s a big if) you have any leftovers:

• Fridge: Store in an airtight container for up to 3 days.

• Freezer: Wrap tightly in foil or freezer bags—keeps well for up to 2 months.

• Reheat: Microwave or re-grill for a few minutes until warmed through. Brush with a touch of glaze to bring back that glossy finish.

Pro tip: slice leftover yakitori and toss it into fried rice or noodle bowls for an effortless next-day lunch.

FAQs About Chicken Yakitori

Can I make Chicken Yakitori without a grill?

Yes! Bake at 425°F or use a stovetop grill pan for that same caramelized look.

What’s the best chicken cut for yakitori?

Thighs are juicier and more authentic, but breasts work fine for a lighter version.

Can I use the same marinade for veggies?

Absolutely! Try brushing it on mushrooms, zucchini, or even tofu skewers.

Can I prep this ahead of time?

Yes—marinate the chicken overnight, then grill when ready. It only gets better with time.

Grill, Glaze, and Gather

There’s something magical about Chicken Yakitori—it’s simple enough for a quick weeknight dinner yet special enough for entertaining. The sweet soy glaze clings to each juicy piece of grilled chicken, creating that perfect balance of flavor and texture.

So next time you’re craving Japanese skewers or just want to jazz up your BBQ routine, reach for this recipe. It’s easy, satisfying, and brings a little piece of Japan to your home—no passport required.

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