Why You’ll Love The Best Japanese Chicken Yakitori Recipe You’ll Love Recipe
This yakitori recipe shines for several reasons:
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It’s incredibly approachable — even if you’re fairly new to grilling, you’ll manage this with confidence.
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The flavor profile hits that delicious sweet‑and‑savory balance (thanks to mirin and soy sauce) while delivering enough umami and caramelization to feel special.
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The skewer presentation is visually appealing and fun to eat, making it perfect for serving guests or lively weeknight dinners.
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There’s versatility built in: whether you have a grill, broiler, or indoor pan, you can adapt this recipe and still get fantastic results.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
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Boneless, skinless chicken thighs
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Low‑sodium soy sauce
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Sake (or a white‑wine substitute)
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Mirin (sweet rice wine)
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Brown sugar
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Green onions, cut into segments
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Garlic, minced
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Fresh ginger, grated (optional but recommended)
Directions
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In a bowl, whisk together the soy sauce, sake, mirin, brown sugar, garlic and ginger to create the marinade.
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Cut the chicken thighs into bite‐sized pieces and add them to the marinade. Let the chicken soak up the flavours for at least 30 minutes.
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Thread the marinated chicken pieces onto skewers, alternating with green onion pieces. Avoid overcrowding so the pieces grill evenly.
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Preheat your grill (or oven broiler) to medium‑high (around 190 °C / 375 °F). Lightly oil the grill grates (or broiler pan) to prevent sticking.
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Place the skewers on the grill and cook for about 4‑5 minutes on each side, until golden brown, cooked through, and nicely caramelized. During the last minutes of cooking, brush leftover marinade over the skewers for extra glaze.
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Transfer the skewers to a platter, drizzle with any extra sauce if desired, and serve immediately (for example with steamed rice or noodles).
Servings and timing
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Yield: Approximately 6 servings.
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Prep time: ~30 minutes (including marination).
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Cook time: ~15 minutes.
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Total time: ~45 minutes.
Variations
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Swap chicken thighs for chicken breast if you prefer leaner meat, though thighs retain more juiciness.
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Replace chicken entirely with beef strips, pork cubes or tofu (for a vegetarian version) — just adjust cooking time accordingly.
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Add vegetables on the skewers such as bell pepper chunks, zucchini slices, or mushrooms alongside the chicken pieces.
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Modify the marinade by adding a bit of chili paste or gochujang for a spicy kick; or switch out brown sugar for honey for a different sweetness profile.
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Use the same glaze (tare) to brush on grilled seafood or vegetables for a complementary side.
Storage/Reheating
Store any leftover yakitori in an airtight container in the refrigerator for up to three days. To reheat, warm the skewers gently in a skillet over medium heat until heated through — this helps preserve the chicken’s juiciness and the caramelized glaze. Avoid microwaving if possible, as it can make the chicken rubbery and the glaze soggy.
FAQs
What is the best way to serve this yakitori?
Serve the skewers hot off the grill, garnished with sliced green onions and optional sesame seeds. Pair with steamed rice or noodles and perhaps a light salad or grilled vegetables for a complete meal.
Can I use other meats for this yakitori recipe?
Yes — while the recipe is designed for chicken thighs, you can experiment with beef, pork or even tofu. Just make sure to adjust cooking time and marinade penetration as needed.
How do I achieve the perfect glaze on my yakitori?
Brush the leftover marinade (or a “tare” sauce) onto the skewers during the final minutes of grilling. Applying it every minute or two helps the glaze caramelize without burning.
Can I make yakitori in the oven instead of on the grill?
Absolutely. Preheat your oven to around 200 °C (400 °F), place the skewers on a lined baking sheet and bake for approximately 15‑20 minutes, turning halfway and brushing with sauce for glaze.
Do I need to soak the skewers in water beforehand?
Yes — if you’re using wooden skewers, it’s best to soak them in water for at least 30 minutes prior to grilling to minimize the risk of burning or charring.
How long should I marinate the chicken?
At minimum 30 minutes gives good flavour. For even better results, marinate for several hours or overnight in the refrigerator — the longer marinade time allows deeper flavour penetration and tenderness.
Is it essential to use mirin and sake?
Mirin is highly recommended for that authentic sweet‑rice wine flavour; sake adds depth. If you’re unable to find them, you can substitute white wine for sake and a combination of sugar + water for mirin, though the flavour will be a little different.
What if I don’t have a grill or broiler?
You can use a heavy skillet or grill pan indoors on the stovetop. Just preheat the pan, add a little oil, and cook the skewers, turning often to get caramelization. It won’t have the same smoky flavour, but you’ll still get a tasty result.
How can I add vegetables to the skewers without overcooking them?
Thread vegetables that have similar cook times as the chicken, or add them after the chicken has been grilling for a few minutes. Alternating chicken‑veggie‑chicken helps maintain even cooking. You can also par‑cook tougher veggies (like zucchini or peppers) before skewering.
Is this dish suitable for meal prep?
Yes — you can grill the skewers ahead of time, store them chilled, and reheat when ready to serve. It’s convenient for lunches or dinner leftovers. Just be sure to reheat gently so you retain flavour and texture.
Conclusion
This Japanese chicken yakitori recipe offers a deliciously simple way to bring bold, comforting flavours to your table. With an easy marinade, straightforward cooking steps, and the flexibility to adapt based on what you have, it’s perfect for weeknight meals or entertaining. Whether grilled outdoors or broiled in your oven, you’ll enjoy juicy, flavorful skewers that look as good as they taste — and your guests (or your family) will absolutely love them.
