Print

Japanese Chicken Yakitori Recipe

Print Recipe

★★★★★

4.7 from 163 reviews

This Japanese Chicken Yakitori recipe features tender, marinated chicken skewers glazed with a sweet and savory sauce made from soy, mirin, and brown sugar. Perfectly grilled or broiled, these juicy skewers offer an authentic taste of Japanese street food that is quick to prepare and bursting with flavor.

Ingredients

Scale

Chicken and Marinade

  • 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)

Instructions

  1. Prepare Skewers: Soak the wooden skewers in water for 10-20 minutes to prevent them from burning during grilling.
  2. Make Base Sauce: In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir until the sugar dissolves completely to create the base sauce.
  3. Prepare Chicken: Trim any excess fat or cartilage from the chicken pieces, then cut them into 1–2 inch chunks. Lightly pound the pieces to tenderize and enhance texture.
  4. Marinate Chicken: Mix minced garlic, ginger, and ground black pepper into 1/4 cup of the prepared sauce. Add the chicken chunks and toss well to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
  5. Thicken Sauce: Pour the remaining sauce into a saucepan and bring it to a gentle boil over medium heat. Create a slurry by mixing 1 tbsp cornstarch with 2 tbsp of the sauce, then whisk this into the boiling sauce. Stir continuously until the sauce thickens to a syrupy consistency, then remove it from heat.
  6. Assemble Skewers and Grill: Thread the marinated chicken pieces onto the soaked skewers. Grill or broil the skewers over medium-high heat for 8-12 minutes, turning them occasionally. While cooking, baste the chicken generously with the thickened sauce to achieve a caramelized glaze. Cook until the chicken is fully done with an internal temperature of 165°F (74°C).

Notes

  • Soaking skewers prevents burning and easier handling during grilling.
  • Mirin can be substituted with red wine if unavailable, but mirin adds authenticity and sweetness.
  • Marinating for longer than 10 minutes will deepen the flavor but is not mandatory for quick preparation.
  • Use a food thermometer to ensure chicken reaches safe cooking temperature.
  • This recipe can be cooked using a grill pan or broiler if an outdoor grill is not available.

Keywords: Japanese chicken yakitori, grilled chicken skewers, yakitori sauce, Japanese street food, easy chicken recipe, soy glaze chicken, mirin chicken

Find it online: https://mjrecipe.com/japanese-chicken-yakitori-recipe/