Yakitori is a classic Japanese recipe of bite-sized pieces of marinated chicken grilled on skewers, easy to make and great as an appetizer or main course.
Chicken Yakitori Recipe
Looking for a fun and tasty chicken recipe for grilling? Look no further than Japanese Yakitori.
This is an easy-to-prepare dish that's big on flavor, one you'll be making all season long.
What is Yakitori?
Yakitori is a classic Japanese dish of pieces of chicken grilled on sticks. The flavor comes from a simple but delicious sauce that can be used to marinate the chicken, brush it onto the chicken as you grill it, or both.
The name "yakitori" translates to "grilled bird". Chicken is most popularly used, though you can swap in other meats, like beef or pork.
Yakitori is perfect for grilling season, with the best flavor achieved on a smoky charcoal grill, though you can easily use a gas grill, or cook the skewers on a stovetop or even in the oven.
I'm making mine with boneless, skinless chicken thighs, though you can use skin on as well as other parts of the chicken, like chicken livers, gizzards, leaner chicken breast, or even chicken meatballs. There are many variations.
Let's talk about how to make chicken yakitori, shall we?
Chicken Yakitori Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- Soy Sauce. I love using dark soy sauce, though use your favorite.
- Sake. Or use Shaoxing wine or dry sherry.
- Mirin.
- Brown Sugar. Optional, for a touch of sweet. White sugar can be used.
- Minced Garlic.
- Minced Ginger.
- Chicken. I'm using boneless, skinless chicken thighs.
- Green Onions. For "negima". Use fat ones, larger scallions, aka "Negi" in Japanese.
How to Make Chicken Yakitori - the Recipe Method
Make the yakitori sauce / marinade first by whisking and simmering the soy sauce, sake, mirin, brown sugar, garlic, and ginger in a saucepan until it becomes thick and syrupy, then let it cool.
Reserve some of it to serve as a dipping sauce if you'd like.
Marinate the chicken and scallions for 1 hour to develop flavor.
Then, skewer the pieces and grill them up! Brush the skewers with the marinade a few times while grilling for bigger flavor.
Boom! Done! Your chicken yakitori is ready to serve. These are perfect for anytime grilling! Very easy to make, and delicious.
Recipe Tips & Notes
- Some recipes skip the marinating step and simply brush the chicken skewers during grilling. This is a good time savor, but you'll get much more flavor from marinating. I recommend to not skip the step.
- Looking to spice it up? Add a minced hot chili, like serrano or bird's eye, to the marinade/sauce before simmering, or sprinkle on some Shichimi Togarashi, which is a popular Japanese spice blend. Serve with Rayu (Japanese Chili Oil) for some extra kick, too.
Storage & Leftovers
Leftover chicken yakitori will last up to 5 days in the refrigerator in a sealed container. You can reheat them easily on the grill or stove top on a grill pan and incorporate into other meals, like fried rice.
You can also freeze it for 2-3 months in freezer containers.
That's it, my friends. I hope you enjoy this yakitori chicken recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Try Some of My Other Japanese Recipes
Try Some of My Other Popular Chicken Recipes
Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Chicken Yakitori Recipe
Equipment
- 8 skewers (bamboo or metal)
Ingredients
- ½ cup soy sauce I prefer dark soy sauce
- ½ cup sake or use Shaoxing wine or dry sherry
- 3 tablespoons mirin
- 1 tablespoons brown sugar optional - you can use white sugar
- 1 garlic clove minced
- 1 teaspoon grated ginger
- 1 pound boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 6-8 fat scallions optional - green onion, sliced into 3/4-inch pieces (white and light green parts only)
- 1 teaspoon vegetable oil
Instructions
- Whisk together the soy sauce, sake, mirin, brown sugar, garlic, and ginger in a saucepan. Simmer over medium-high heat until the sauce reduces by half and becomes thick and syrupy, 5-6 minutes. Allow to cool.
- Reserve 2 tablespoons to serve as a dipping sauce, if desired.
- Add the chicken and scallions to the cooled sauce and marinate 1 hour.
- If using wood skewers, soak them in water for 1 hour while the chicken marinates.
- Lightly oil your grill grates and heat your grill to medium-high heat.
- Thread the marinated chicken and scallions onto skewers. Reserve the marinade. Grill the skewers 6-7 minutes per side, brushing a few times with the reserved marinade.
- Serve with the reserved 2 tablespoons of sauce for dipping, if desired.
Nutrition Information
Charles Pascual says
Easy-to-make, short grilling time, terrific dish. Thanks, Mike.
Mike Hultquist says
Thanks, Charles! I love how easy these are.
Alexandria Scott Kling says
As a boring vegan,I did this with tofu.............Wo Ho Ho
Just saying,
Take care and keep doing this,
Alexandria
Mike Hultquist says
Flavor it up, Alexandria! =)
Paul says
Hi Mike & Patty,
I like the sound of these but I don’t have a grill or bbq. Would it be ok to cook them in an electric oven on a grill rack? I have no idea of timings or oven temperatures (it’s a fan assisted oven).
Paul 🙂
P.S. Even if I had a bbq, we wouldn’t be using it this year. It feels like November with lots of daylight. I’ve never known as damp and cold June!
Mike Hultquist says
Paul, yes, you can really cook them anyway you want, but a grill rack in an electric oven would be great for this.
Ramya says
Cant wait to make this soon for me can i use tofu and skip sale and mirin as i don't use alcohol at home i never had yakitori before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Mike Hultquist says
I hope you enjoy them, Ramya.