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Japanese Chicken Yakitori Recipe

Japanese Chicken Yakitori Recipe
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★★★★★

5 from 24 reviews

This authentic Japanese Chicken Yakitori recipe features tender, juicy chicken skewers brushed with a savory-sweet glaze made from soy sauce, brown sugar, garlic, and ginger. Perfectly grilled over medium-high heat, these skewers are a delightful appetizer or main dish that captures the essence of classic Japanese street food.

Ingredients

Scale

Main Ingredients

  • 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs, cut into 1–2 inch chunks
  • 6–7 wooden skewers (soaked in water for 10–20 minutes)

Marinade & Sauce

  • 1/3 cup soy sauce
  • 1/4 cup + 2 tbsp brown sugar
  • 2 garlic cloves, minced
  • 1 tbsp fresh ginger, minced
  • 1/4 cup water
  • 2 tbsp red wine or mirin
  • 1 tbsp vinegar
  • 1/2 tsp ground black pepper
  • 1 tsp cornstarch (for slurry)
  • 1 tbsp water (for slurry)

Instructions

  1. Soak Skewers: Begin by soaking the wooden skewers in water for 10–20 minutes to prevent burning during grilling.
  2. Prepare Sauce: In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir well until the sugar dissolves completely to create the marinade and basting sauce.
  3. Marinate Chicken: Trim and cut the chicken into 1–2 inch chunks. In a separate bowl, mix the chicken pieces with minced garlic, minced ginger, ground black pepper, and some of the prepared sauce. Let it marinate for at least 10 minutes to absorb the flavors.
  4. Thicken Sauce: Pour the remaining sauce into a small saucepan over medium heat. Mix cornstarch with water to create a slurry, then slowly add it to the simmering sauce while stirring continuously until the sauce thickens to a glaze-like consistency. Remove from heat.
  5. Assemble Skewers: Thread the marinated chicken pieces onto the soaked wooden skewers evenly.
  6. Grill Yakitori: Preheat the grill to medium-high heat. Grill the skewers for 8–12 minutes, turning occasionally to cook evenly. During grilling, baste the chicken generously with the thickened sauce to enhance flavor and moisture.
  7. Serve: Once cooked through and nicely caramelized, remove the skewers from the grill and serve hot as a delicious appetizer or main course.

Notes

  • Soaking skewers prevents them from burning on the grill.
  • Using boneless chicken thighs results in juicier skewers compared to chicken breast.
  • Adjust sugar levels in the sauce to taste for a sweeter or less sweet glaze.
  • If you don’t have red wine or mirin, you can substitute with a splash of sake or additional water.
  • Ensure chicken is cooked thoroughly to an internal temperature of 165°F (74°C) for safety.
  • For indoor cooking, you can use a grill pan or broiler as an alternative.

Nutrition

Keywords: Japanese chicken yakitori, grilled chicken skewers, yakitori recipe, soy sauce chicken skewers, Japanese appetizer

Find it online: https://stirringwithstella.com/japanese-chicken-yakitori-recipe/