Name: Easy Chicken Yakitori: A Complete Guide
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: For the Yakitori Sauce (Tare):; ½ cup (120 ml) soy sauce; ¼ cup (60 ml) mirin (sweet rice wine); ¼ cup (60 ml) sake (Japanese rice wine); 3 tablespoons brown sugar; 2 garlic cloves, minced; 1 teaspoon fresh ginger, grated; For the Skewers:; 1 ½ pounds (700 g) boneless, skinless chicken thighs; 1 bunch scallions (green onions), cut into 1-inch pieces; 10–12 bamboo skewers, soaked in water 30 minutes

Few dishes capture the essence of Japanese street food like chicken yakitori. Smoky, juicy, and glazed with a sweet-salty sauce, these skewers are both simple and satisfying. “Yakitori” translates to “grilled chicken,” but it’s much more than that—it’s about balance. The char from the grill, the sticky glaze, and the tender meat all come together in harmony. The best part? You don’t need to travel to Tokyo’s bustling izakayas to enjoy them. With the right ingredients and technique, you can make chicken yakitori in your own kitchen.

This guide will walk you through everything: precise ingredients, step-by-step instructions, tips for perfect results, variations for creativity, and even how to store leftovers.

Ingredients

For 4 servings (about 10 skewers):

For the Yakitori Sauce (Tare)

½ cup (120 ml) soy sauce
¼ cup (60 ml) mirin (sweet rice wine)
¼ cup (60 ml) sake (Japanese rice wine)
3 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon fresh ginger, grated

For the Skewers

1 ½ pounds (700 g) boneless, skinless chicken thighs (preferred over breast for tenderness)
1 bunch of scallions (green onions)
Bamboo skewers (10–12 pieces, soaked in water for at least 30 minutes to prevent burning)

Instructions

Step 1: Prepare the Sauce

In a small saucepan, combine soy sauce, mirin, sake, and brown sugar.
Add minced garlic and grated ginger.
Bring to a gentle boil over medium heat. Stir until the sugar dissolves.
Lower the heat and simmer for 10–12 minutes until slightly thickened. It should coat the back of a spoon.
Remove from heat and let it cool. Reserve half of the sauce for brushing while grilling and keep the other half for dipping.

Step 2: Prepare the Chicken and Scallions

Rinse the chicken thighs under cold water and pat dry with paper towels.
Cut the chicken into bite-sized pieces, about 1–1.5 inches each. Consistency helps with even cooking.
Trim the scallions and cut them into 1-inch segments.

Step 3: Assemble the Skewers

Thread a piece of chicken onto the skewer, followed by a piece of scallion.
Alternate between chicken and scallion until the skewer is nearly full, leaving about 1 inch at the bottom as a handle.
Repeat until all skewers are prepared.

Step 4: Grill the Skewers

Preheat a grill pan, outdoor grill, or broiler. Medium-high heat works best.
Lightly oil the grill grates or pan to prevent sticking.
Place skewers on the grill and cook for 3–4 minutes on one side.
Flip the skewers, brush with reserved sauce, and cook another 3–4 minutes.
Continue flipping and basting every few minutes until the chicken is cooked through and caramelized, about 10–12 minutes in total.

Step 5: Serve

Arrange the skewers on a platter, drizzle lightly with extra sauce, and serve hot with steamed rice or as part of a Japanese-inspired meal.

Conservation and Storage

Refrigeration: Store leftover yakitori in an airtight container in the refrigerator for up to 3 days.
Freezing: Wrap skewers tightly in foil, then place in freezer bags. Freeze for up to 2 months. Reheat in the oven at 350°F (175°C) until warm.
Sauce storage: Keep unused sauce in a sealed jar in the fridge for up to 1 week. Always separate sauce used for basting from sauce for dipping to avoid cross-contamination.

Variations

Different meats: Substitute chicken with pork belly, beef strips, or even shrimp.
Vegetarian option: Try tofu cubes, shiitake mushrooms, or zucchini slices with the same tare sauce.
Spicy kick: Add 1 tablespoon of chili paste or sprinkle shichimi togarashi (Japanese seven spice) before serving.
Gluten-free: Use tamari instead of soy sauce.
Breast meat version: Leaner but less juicy. Cut smaller cubes and grill quickly to prevent drying out.

Serving Suggestions

Serve with a bowl of steamed white rice for a balanced meal.
Pair with Japanese pickles or a simple cucumber salad for freshness.
Add miso soup to create a complete Japanese dinner set.
Present as party appetizers by serving skewers on a platter with extra dipping sauce.
Pair with cold beer or sake for an authentic izakaya-style experience.

Tips for Perfecting the Dish

Use chicken thighs rather than breast for juicier skewers.
Cut meat and scallions into even sizes for uniform cooking.
Do not overcrowd the grill. Leave space between skewers for proper caramelization.
Baste frequently, but allow sauce to glaze rather than burn. Watch the heat closely.
Soak bamboo skewers thoroughly to prevent them from catching fire.

Conclusion

Chicken yakitori proves that simple ingredients, when balanced well, can create a deeply satisfying dish. Juicy chicken, smoky grill marks, and a glossy sweet-salty glaze make it versatile enough for a casual dinner, party platter, or weekend cookout. With proper technique and the variations outlined, you can adapt yakitori to any taste or occasion.

In the end, this dish embodies the heart of Japanese street food: unfussy, flavorful, and meant to be shared.

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Easy Chicken Yakitori: A Complete Guide

Author: hafsahafsa
Total Time: 30 minutes
Yield: 4 servings (10 skewers) 1x
Diet: Gluten Free

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Description

Juicy grilled chicken skewers glazed with a sweet-salty Japanese tare sauce. A simple yakitori recipe that brings the flavors of Tokyo street food to your home.

Ingredients

Scale

For the Yakitori Sauce (Tare):

½ cup (120 ml) soy sauce

¼ cup (60 ml) mirin (sweet rice wine)

¼ cup (60 ml) sake (Japanese rice wine)

3 tablespoons brown sugar

2 garlic cloves, minced

1 teaspoon fresh ginger, grated

For the Skewers:

1 ½ pounds (700 g) boneless, skinless chicken thighs

1 bunch scallions (green onions), cut into 1-inch pieces

10–12 bamboo skewers, soaked in water 30 minutes

Instructions

Make the sauce: Combine soy sauce, mirin, sake, and sugar in a saucepan. Add garlic and ginger. Boil, then simmer 10–12 minutes until slightly thick. Set aside.

Prepare chicken and scallions: Pat chicken dry. Cut into 1–1.5 inch cubes. Cut scallions into 1-inch segments.

Assemble skewers: Thread chicken and scallions alternately onto skewers.

Grill skewers: Preheat grill or grill pan over medium-high. Oil lightly. Grill 3–4 minutes per side, basting with sauce until glazed and caramelized (10–12 minutes total).

Serve: Arrange on platter, drizzle with extra sauce, and serve hot with rice or sides.