Go Back
Grilled Chicken Yakitori skewers with sauce on a wooden plate

Japanese Chicken Yakitori

Succulent grilled chicken glazed with a sweet and savory sauce, perfect for a quick family-friendly dinner.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 250
Ingredients Method Notes

Ingredients
  

Chicken and Marinade
  • 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs Choose either chicken breast or thighs based on preference.
  • 2 cloves garlic, minced Fresh garlic gives better flavor.
  • 1 tbsp fresh ginger, minced or 1 tsp ginger powder Use fresh ginger for best flavor.
  • 1 tsp ground black pepper
  • 1/3 cup soy sauce Use low sodium if preferred.
  • 1/3 cup water
  • 3 tbsp red wine or mirin (Japanese rice wine) Mirin adds authentic flavor.
  • 1/4 cup brown sugar
  • 2 tbsp brown sugar For total of 1/4 cup + 2 tbsp
  • 1 tbsp distilled vinegar or rice vinegar
  • 1 tbsp cornstarch For thickening the sauce.
  • 6–7 pieces wooden skewers, soaked in water for 10–20 minutes Soaking prevents burning on the grill.

Method
 

Preparation
  1. Soak the skewers: Place your wooden skewers in water for 10-20 minutes.
  2. Mix the marinade: In a bowl, combine soy sauce, water, red wine/mirin, brown sugar, and vinegar. Stir until the sugar dissolves completely.
  3. Prep the chicken: Trim any excess fat or cartilage, cut into 1–2 inch chunks, and lightly pound to tenderize.
  4. Marinate: 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. Let it marinate for at least 10 minutes.
Cooking
  1. Thicken the sauce: Heat the remaining sauce in a saucepan over medium heat. Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry. Stir this into the boiling sauce to thicken, and let it simmer until it’s syrupy. Then remove from heat.
  2. Skewer and grill: Thread the marinated chicken onto the soaked skewers. Grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through (internal temperature should reach 165°F / 74°C).

Notes

Serve with fluffy rice and a side salad or grilled veggies. For leftovers, store in an airtight container in the fridge for 3-4 days or freeze for up to 3 months.