Name: Japanese Chicken Yakitori Recipe – Easy & Delicious Grilled Skewers Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Japanese
Ingredients: 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)

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Introduction

Japanese Chicken Yakitori is a flavorful and easy grilled skewer dish that perfectly balances savory and sweet notes. Ideal for a quick weeknight meal or a tasty appetizer, these tender chicken pieces glazed with a rich sauce are sure to delight your taste buds.

The image shows three wooden skewers with grilled chicken pieces that have a shiny, dark brown glaze with charred edges and white sesame seeds sprinkled on top. These skewers lie on a black rectangular plate. Behind the skewers, there is a neat mound of white rice garnished with small green onion pieces, and some bright orange shredded carrots and green vegetables are partially visible on the side. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Step 1: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
Step 2: In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely.
Step 3: Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
Step 4: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly. Marinate for at least 10 minutes.
Step 5: Pour the remaining sauce into a saucepan and bring it to a boil over medium heat. Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
Step 6: Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through and caramelized. Ensure the internal temperature reaches 165°F (74°C).

Tips & Variations

Use chicken thighs for juicier skewers or breasts for a leaner option.
Substitute red wine with mirin for a more authentic Japanese flavor.
Marinate the chicken longer, up to 1 hour, for deeper flavor.
Serve with steamed rice or grilled vegetables for a complete meal.

Storage

Store leftover cooked yakitori in an airtight container in the refrigerator for up to 3 days. Reheat gently in a microwave or in a skillet over low heat to keep the chicken moist. The sauce may thicken further when chilled; you can thin it slightly with a little water when reheating.

How to Serve

Three wooden skewers of grilled chicken with a shiny, dark brown glaze and charred spots rest diagonally on a sizzling black tray. The chicken pieces are coated with white sesame seeds scattered on top. Behind the skewers is a neat mound of white rice sprinkled with small green onion slices. To the left, vibrant orange shredded carrots and green cucumber slices add color, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work well and don’t require soaking. Just be cautious when handling them as they get hot quickly.

How do I know when the chicken is fully cooked?

The chicken is safely cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. Using a meat thermometer is the most reliable method.