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.
Ingredients
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1.1–1.3 lbs boneless chicken breast or 1.5–1.7 lbs boneless chicken thighs
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⅓ cup soy sauce
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¼ cup + 2 tbsp brown sugar
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2 cloves garlic, minced
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1 tbsp fresh ginger, minced
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¼ cup mirin (or red wine)
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1 tbsp rice vinegar (or apple cider vinegar)
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1 tbsp cornstarch + 1 tbsp water (for thickening)
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6–7 wooden skewers, soaked in water for 15–20 minutes
Instructions
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Soak the Skewers: Soak wooden skewers in water for at least 15 minutes to prevent burning.
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Make the Marinade: In a bowl, combine soy sauce, brown sugar, mirin, garlic, ginger, and vinegar. Stir until the sugar dissolves.
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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).
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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.
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Assemble the Skewers: Thread chicken pieces onto skewers, leaving a small gap between each for even cooking.
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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.
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Glaze & Finish: During the last 2–3 minutes of grilling, brush the thickened glaze over the chicken to caramelize.
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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.
Food safety: if you cook the chicken yourself, make sure it reaches an internal temperature of 165°F (74°C), as recommended by the USDA and Health Canada.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course / BBQ
- Method: Grilled
- Cuisine: Japanese