Japanese Chicken Yakitori Recipe – Easy & Delicious Grilled Skewers Recipe
This Japanese Chicken Yakitori recipe offers tender, juicy grilled chicken skewers glazed with a sweet and savory homemade sauce. Featuring a simple marinade and homemade thickened sauce, these skewers are perfect for an easy weeknight dinner or entertaining guests with authentic Japanese flavors.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 6-7 skewers (serves 3-4 people) 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Ingredients
Scale
Chicken
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
Marinade & Sauce
- 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)
Others
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak Skewers: Soak the wooden skewers in water for 10-20 minutes to prevent them from burning during grilling.
- Prepare Sauce Base: In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely, forming the base sauce.
- Prepare Chicken: Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks. Lightly pound the pieces to tenderize the meat evenly.
- Marinate Chicken: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken pieces and toss to coat evenly. Marinate for at least 10 minutes to infuse flavor.
- Thicken Sauce: Pour the remaining sauce into a saucepan and bring it to a boil over medium heat. Mix 1 tablespoon of cornstarch with 2 tablespoons 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.
- Thread and Grill: Thread the marinated chicken pieces onto the soaked skewers, ensuring even spacing. Grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste the chicken with the thickened sauce as it cooks for a caramelized glaze. Cook until the internal temperature reaches 165°F (74°C) and the chicken is cooked through.
Notes
- Soaking the wooden skewers prevents them from burning on the grill.
- Using chicken thighs will result in juicier skewers compared to breast meat.
- Mirin is a sweet Japanese rice wine; red wine can substitute if unavailable, but mirin provides authentic flavor.
- Ensure to cook chicken to an internal temperature of 165°F (74°C) for food safety.
- Leftover thickened sauce can be refrigerated and used as a glaze or dipping sauce.
Keywords: Japanese chicken yakitori, grilled chicken skewers, yakitori recipe, Japanese BBQ chicken, easy chicken skewers, homemade yakitori sauce
