Name: The Best Easy Japanese Chicken Yakitori Recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 2 large boneless, skinless chicken thighs, cut into chunks; 6 bamboo skewers (soaked in water for 30 minutes); 1/4 cup soy sauce; 2 tablespoons mirin (Japanese sweet rice wine); 2 tablespoons sake (Japanese rice wine); 2 tablespoons sugar; 1 garlic clove, minced (optional); 1 teaspoon grated fresh ginger (optional)

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Introduction

Japanese Chicken Yakitori is a simple, flavorful grilled chicken skewer dish that’s perfect for any occasion. With a sweet-savory tare sauce, this recipe brings authentic taste right to your home grill or pan. It’s an easy way to impress family and friends with minimal effort.

Several wooden skewers hold grilled chicken pieces stacked closely on a wooden board. Each skewer contains about five to six chicken chunks glazed with a shiny, dark brown sauce, showing some charred spots. The chicken is sprinkled with white sesame seeds and small green herbs, adding texture and color contrast. In the back, a round white bowl with a thick dark sauce sits partially visible. The background shows a white marbled surface with a red and white checkered cloth blurred slightly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 large boneless, skinless chicken thighs, cut into chunks
6 bamboo skewers (soaked in water for 30 minutes)
1/4 cup soy sauce
2 tablespoons mirin (Japanese sweet rice wine)
2 tablespoons sake (Japanese rice wine)
2 tablespoons sugar
1 garlic clove, minced (optional)
1 teaspoon grated fresh ginger (optional)

Instructions

Step 1: Soak the bamboo skewers in water for at least 30 minutes to prevent burning during cooking.
Step 2: In a small saucepan, combine soy sauce, mirin, sake, and sugar. Add garlic and ginger if using. Heat over medium heat, stirring until sugar dissolves. Let simmer for 5-6 minutes until slightly thickened, then remove from heat and cool.
Step 3: Thread the chicken pieces onto the soaked skewers, leaving space between pieces for even cooking.
Step 4: Preheat your grill or grill pan over medium-high heat and lightly oil the surface to prevent sticking.
Step 5: Place skewers on the grill and cook for 3-4 minutes on one side without moving them to develop a nice char.
Step 6: Brush chicken generously with the yakitori sauce, then flip and brush the other side. Cook another 3-4 minutes until fully cooked and glazed.
Step 7: For a richer glaze, baste and flip the skewers a few more times, watching carefully to avoid burning the sauce.
Step 8: Remove from grill and serve immediately. Garnish with toasted sesame seeds or sliced green onions if desired. Enjoy with steamed white rice.

Tips & Variations

Use chicken breast if you prefer leaner meat, but thighs provide more juiciness and flavor.
Soaking skewers is crucial for preventing burning—don’t skip this step.
Add chopped scallions or bell peppers between chicken chunks for extra flavor and color.
Try brushing some extra sauce on the skewers just before serving for an added glossy finish.

Storage

Store leftover yakitori skewers in an airtight container in the refrigerator for up to 2 days. Reheat gently under the broiler or in a hot pan to restore the glaze and warmth without drying out the chicken.

How to Serve

The image shows four grilled chicken skewers lying close together on a wooden surface, each skewer holding several pieces of glazed chicken that are rich golden-brown with glossy char marks and some white sesame seeds sprinkled on top. Behind the skewers, there is a small white bowl with blue patterns filled with dark dipping sauce and garnished with thin green cucumber slices on top. The overall look is shiny and juicy, showing the chicken's texture and caramelized glaze clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use wooden skewers instead of bamboo?

Yes, wooden skewers work well too. Just be sure to soak them in water for at least 30 minutes before grilling to prevent burning.

Is there a substitute for mirin if I don’t have it?

You can substitute mirin with a mix of dry white wine and a pinch of sugar, or simply use sweet cooking sherry. The flavor won’t be exactly the same but will still complement the sauce nicely.