Chicken Yakitori: A Flavorful Japanese Skewer You Can Make at Home
There’s something comforting about gathering around the grill and watching skewers sizzle over open flames. For me, the first time I tried Chicken Yakitori was at a small Japanese izakaya tucked away in New York City. The smoky aroma, the glossy glaze, and the satisfying char left an impression that stuck with me long after that meal. When I realized how simple it was to recreate at home, I started making it for weeknight dinners and backyard cookouts—and it quickly became a family favorite. If you’ve ever wanted a dish that feels restaurant-quality yet comes together in your own kitchen, this is it.
What Is Chicken Yakitori?
At its core, Chicken Yakitori translates to “grilled chicken” in Japanese. Traditionally, it’s skewered pieces of chicken cooked over hot charcoal and brushed with either a savory-sweet sauce called tare or seasoned simply with salt, known as shio. In Japan, yakitori is a beloved street food and a staple in casual bars, where skewers are shared with friends over drinks.
What sets it apart from your average grilled chicken is the balance of smoky char and umami-packed glaze. Unlike teriyaki, which is more of a marinade, yakitori’s sauce is brushed on during cooking, creating glossy layers of flavor.
Ingredients & Tools You’ll Need
When making this dish at home, you’ll want to start with the right ingredients and equipment. Fortunately, everything is easy to find in American grocery stores or online.
Essential Ingredients
- 1 ½ pounds boneless chicken thighs (juicier than breast meat)
- ½ cup soy sauce
- ¼ cup mirin (sweet rice wine)
- ¼ cup sake (or substitute with dry white wine)
- 3 tablespoons sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- Scallions, cut into 2-inch pieces (optional for negima style)
- Salt and black pepper to taste
Tools
- Bamboo or metal skewers (soak bamboo skewers in water for 30 minutes to prevent burning)
- Charcoal or gas grill, broiler, or grill pan
- Small saucepan for the tare sauce
- Basting brush
Step-by-Step Cooking Method
Cooking Chicken Yakitori isn’t complicated, but timing and technique are key to getting that restaurant-worthy finish.
Prepare the Sauce
In a saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring it to a gentle boil, then reduce the heat and let it simmer for 8–10 minutes until slightly thickened. Set aside a small portion for dipping later.
Skewer the Chicken
Cut chicken thighs into bite-sized cubes and season lightly with salt and pepper. Thread the pieces onto skewers, alternating with scallions if desired. Keep the pieces close together so they cook evenly and stay juicy.
Grill and Glaze
Heat your grill to medium-high. Place skewers on the grill and cook for about 3 minutes per side. After the first flip, brush generously with the tare sauce. Continue flipping and brushing until the chicken is cooked through and slightly charred, about 8–10 minutes total.
Serve
Transfer skewers to a platter and give them one last brush of sauce. Garnish with sesame seeds or chopped scallions, and serve hot with rice or a crisp salad.
Dietary Variations & Ingredient Substitutions
Everyone deserves to enjoy Chicken Yakitori, and with a few smart swaps, you can adapt it to different diets without sacrificing flavor.
- Gluten-Free: Replace soy sauce with tamari or coconut aminos.
- Low-Calorie: Use chicken breast instead of thighs and reduce sugar in the sauce, replacing part of it with a sugar substitute.
- Halal-Friendly: Skip sake and mirin, and instead use apple juice or a mix of rice vinegar with a touch of honey.
- Vegan or Vegetarian: Swap chicken for tofu cubes, mushrooms, or zucchini slices. Brush with the same tare sauce for a plant-based version.
- Low-Carb / Keto: Replace sugar with monk fruit sweetener or erythritol.
These adjustments keep the spirit of yakitori alive while fitting seamlessly into your lifestyle.
Flavor Variations & Regional Twists
One of the joys of making Chicken Yakitori is experimenting with different flavors.
- Negima Yakitori: Alternate chicken with scallions for a smoky-sweet combination.
- Tsukune: Ground chicken meatballs skewered and glazed, perfect for dipping in egg yolk sauce.
- Spicy kick: Add chili flakes or a drizzle of chili oil to the tare.
- Smoky American twist: Mix a little barbecue sauce into the glaze for a fusion flavor that feels familiar yet new.
By trying these variations, you can keep your weeknight dinners fresh and exciting.
Serving Suggestions & Pairings
Yakitori shines as both a main dish and a party appetizer. Serve it with steamed rice and a side of pickled vegetables for a complete Japanese-inspired meal. For a lighter touch, pair skewers with a crisp cucumber salad or miso soup.
If you’re hosting friends, plate the skewers on a wooden board and sprinkle with sesame seeds for a rustic yet elegant presentation. For drinks, cold beer or sparkling water with lemon works beautifully to balance the rich flavors.
Storage, Reheating & Meal Prep Tips
Leftovers keep well if stored correctly. Place cooked skewers in an airtight container and refrigerate for up to three days. To reheat, use the oven or broiler instead of the microwave to keep the chicken from drying out. You can also prepare the tare sauce ahead of time—it stays good in the fridge for about a week.
If you’re meal prepping, cut the chicken and make the sauce a day in advance. When it’s time to cook, all you’ll need to do is skewer and grill.
When you make Chicken Yakitori at home, you’re not just grilling chicken—you’re recreating a piece of Japanese street food culture in your own backyard. It’s a dish that balances smoky char, glossy sauce, and tender bites in a way that feels both comforting and impressive. Whether you’re serving it for a casual weeknight dinner or bringing it to the table at a summer cookout, these skewers always deliver big on flavor and fun.
FAQ
Is yakitori the same as teriyaki?
No, teriyaki is usually a marinade or sauce cooked with the meat, while Chicken Yakitori is grilled first and brushed with sauce during cooking for a caramelized finish.
Do you need to marinate chicken for yakitori?
You don’t have to. The tare glaze is brushed on while grilling, but you can marinate briefly if you want extra flavor in each bite.
Can you make yakitori without a grill?
Yes, you can use a broiler or stovetop grill pan. You’ll still get that charred flavor and glossy coating even without charcoal.
What cut of chicken works best for yakitori?
Boneless thighs are the most popular since they stay juicy, but chicken breast or wings can also be used if you prefer leaner meat.
Print
Chicken Yakitori
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Juicy Japanese chicken skewers grilled to perfection and brushed with a savory-sweet tare glaze, perfect for weeknight dinners or summer cookouts.
Ingredients
1 ½ pounds boneless chicken thighs, cut into cubes
½ cup soy sauce
¼ cup mirin (sweet rice wine)
¼ cup sake (or dry white wine substitute)
3 tablespoons sugar
2 cloves garlic, minced
1 teaspoon fresh ginger, grated
Scallions, cut into 2-inch pieces (optional for negima style)
Salt and black pepper, to taste
Bamboo skewers, soaked in water for 30 minutes
Instructions
In a saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil, then simmer for 8–10 minutes until slightly thickened. Reserve a small portion for dipping.
Cut chicken thighs into cubes and season lightly with salt and pepper. Thread onto skewers, alternating with scallions if desired.
Preheat grill to medium-high. Place skewers on the grill, cooking 3 minutes per side. Brush with tare sauce after the first flip.
Continue grilling, flipping, and brushing until chicken is cooked through and slightly charred, 8–10 minutes total.
Transfer skewers to a platter, brush once more with sauce, garnish with scallions or sesame seeds, and serve hot.
Notes
Chicken thighs are recommended for juiciness, but chicken breast can be used for a leaner version.
Tare sauce can be made ahead and stored for up to 1 week in the refrigerator.
For indoor cooking, use a broiler or grill pan.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving (approx. 2 skewers)
- Calories: 280
- Sugar: 8 g
- Sodium: 950 mg
- Fat: 14 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 12 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 110 mg
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