Name: Chicken Yakitori
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: Japanese
Ingredients: 450 g (1 lb) boneless chicken thighs, cut into bite-sized pieces; 60 ml (¼ cup) soy sauce; 60 ml (¼ cup) mirin (Japanese sweet rice wine); 30 ml (2 tbsp) sake; 12 g (1 tbsp) sugar; 1 garlic clove, minced; 1 tsp grated fresh ginger; Bamboo skewers, soaked in water for 30 minutes; Optional: chopped spring onions or scallions for garnish

Jump to Recipe

There’s something magical about food on a stick, isn’t there? Especially when it’s hot off the grill, glazed with a sweet-savory sauce, and begging to be devoured straight from the skewer. Enter Chicken Yakitori—a Japanese classic that’s simple to make and absolutely bursting with flavor.

Whether you’re planning a backyard barbecue, a cozy indoor grill night, or just craving something different for dinner, these Japanese chicken skewers bring smoky, sticky goodness with every bite. And the best part? You don’t need a fancy setup or hard-to-find ingredients. This recipe is weeknight-friendly and totally customizable.

Let’s dive into this easy yakitori recipe and show your taste buds a little international love.

Why You’ll Love This Chicken Yakitori

Quick & easy: Ready in under 30 minutes from start to finish.
Big flavor, minimal ingredients: A few pantry staples transform into a glossy, umami-rich tare sauce.
Customizable: Grill it indoors or out, swap chicken cuts, or skip the garnish—it all works.
Crowd-pleaser: Great for family dinners or impressing guests without the stress.

Ingredients

450 g (1 lb) boneless chicken thighs, cut into bite-sized pieces
60 ml (¼ cup) soy sauce
60 ml (¼ cup) mirin (Japanese sweet rice wine)
30 ml (2 tbsp) sake
12 g (1 tbsp) sugar
1 garlic clove, minced
1 tsp grated fresh ginger
Bamboo skewers, soaked in water for 30 minutes
Optional: chopped spring onions or scallions for garnish

Step-by-Step Instructions

Make the tare sauce.
In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a gentle boil over medium heat, then reduce to a simmer. Let it bubble away for about 10 minutes until slightly thickened. Set aside to cool—this will be your magical glaze.
Skewer the chicken.
Thread the chicken thigh pieces onto soaked bamboo skewers. Don’t jam them too tight—give them a little breathing room so they cook evenly.
Fire up the grill.
Preheat your grill or a stovetop grill pan over medium-high heat. Lightly oil the grates so nothing sticks.
Grill and glaze.
Place your chicken skewers on the hot grill. Cook for 3–4 minutes per side. In the final minutes, brush the tare sauce generously over the skewers. Let it caramelize into a glossy, sticky coating—this is where the magic happens!
Serve it hot.
Remove from the grill and serve immediately. Sprinkle with chopped spring onions for a fresh pop of color and flavor.

Tips for Perfect Chicken Yakitori (That Don’t Involve a Trip to Tokyo)

Use chicken thighs for maximum juiciness. Breast meat can dry out quickly, especially on a grill.
Soak your skewers! It’s tempting to skip, but trust me—nobody wants a charred bamboo splinter in their dinner.
Brush in layers. Don’t dump all the sauce on at once. A few light brushings let the glaze build up without burning.
Indoor grilling? A grill pan or even a broiler works beautifully if the weather isn’t on your side.
Tare too thick? Add a splash of water and reheat gently to loosen it up.

A Little Story from My Kitchen (and Heart)

The first time I made Chicken Yakitori, it was a last-minute weeknight experiment. I’d just come back from a trip where I tried real yakitori at a tiny street cart in Tokyo—charcoal smoke curling into the night air, the cook brushing sauce over skewers with quiet precision. I was hooked.

Back at home, I tried to recreate it with what I had in my pantry—and you know what? It wasn’t exact, but it was delicious. My kids gobbled them up off the skewers, giggling about how “fancy” dinner felt even though it was just chicken and sauce. That’s when I realized: you don’t need perfection. You just need a little care, a hot grill, and a great sauce.

Now, this is a go-to dish in our house—simple, flavorful, and packed with memories. I hope it becomes that for you, too.

What to Serve with Chicken Yakitori

Steamed white rice or sticky sushi rice—perfect for soaking up extra tare sauce.
Japanese-style cucumber salad (sunomono) for a refreshing contrast.
Miso soup or clear broth with seaweed adds a warm, savory side.
Grilled vegetables like bell peppers or zucchini, brushed with leftover sauce.
Pickled ginger or daikon for a little zing on the side.

You could even make a yakitori platter with different skewers—try some mushrooms, scallions, or even pineapple chunks to mix it up!

How to Store Leftovers

Refrigerate: Let the skewers cool completely, then store in an airtight container for up to 3 days.
Reheat: For best results, reheat in a skillet or grill pan over low heat, brushing with leftover tare sauce as needed. Microwave in a pinch, but the texture may soften.
Freeze: You can freeze cooked skewers (without sauce) for up to 2 months. Thaw overnight and reheat gently, adding fresh sauce if possible.
Extra tare sauce? Store it in the fridge in a sealed jar. It makes a great marinade or dip for future meals!

FAQs

What is tare sauce exactly?

Tare is a Japanese glaze made from soy sauce, mirin, sake, sugar, and aromatics like garlic and ginger. It’s sweet, salty, and umami-rich—basically, the flavor glue of yakitori!

Can I use chicken breast instead of thighs?

Sure! Just watch your cooking time closely. Breast meat cooks faster and can dry out more easily, so don’t overdo it.

Can I make Chicken Yakitori without a grill?

Absolutely. Use a stovetop grill pan or even a broiler. Just keep an eye on the skewers and flip often for even caramelization.

Is mirin necessary?

It adds sweetness and depth, but if you can’t find it, a mix of rice vinegar and a bit more sugar can substitute in a pinch.

Can I make this ahead of time?

Yes! Marinate the chicken pieces (without the sauce) and refrigerate for up to a day. You can also make the sauce ahead and reheat it before brushing.

Let’s Bring It Home

This Chicken Yakitori recipe proves that simple ingredients and a hot grill can transport your dinner table straight to a Tokyo street corner. Whether you’re craving a little weeknight adventure or planning a cookout that’s a bit out of the ordinary, these Japanese chicken skewers deliver smoky, saucy satisfaction in every bite.

With just a handful of ingredients, a brush of glossy tare sauce, and maybe a few helping hands to turn the skewers, you’re in for one delicious ride. So fire up the grill, grab your skewers, and let’s get cooking!

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