Chicken Yakitori
Chicken Yakitori is a beloved Japanese street food that transforms simple ingredients into something truly irresistible. Made with bite-sized pieces of chicken threaded onto skewers—often alternating with tender green onion (negi)—then grilled over an open flame and glazed in a sweet, salty, umami-rich tare sauce, yakitori is all about balance and simplicity.
Traditionally cooked over charcoal, the slightly charred edges and sticky glaze make yakitori a perfect pairing of smoky and savory. The tare sauce, a blend of soy sauce, mirin, sake, and a touch of sugar, is brushed on the skewers during cooking, allowing it to caramelize beautifully with each turn.
Yakitori is incredibly versatile. You can use different cuts of chicken (like thigh, breast, or even skin) and grill them to your liking. Whether you’re serving it as a quick appetizer, party snack, or main dish, it’s guaranteed to be a hit.
Why You’ll Love This Chicken Yakitori Recipe
- Only 10 minutes of active prep time.
- Authentic Japanese flavors with pantry ingredients.
- Grilled and glazed to perfection.
- Great for appetizers, small plates, or a main dish.
- Easy to pair with rice, noodles, or fresh sides.
Pro Tips
- Use boneless chicken thighs for extra tenderness and flavor.
- Alternate pieces of chicken with scallion (negi) for a traditional touch.
- Baste the skewers multiple times for a thick, flavorful glaze.
- Don’t skip resting the cooked skewers for a few minutes before serving!
Serve With:
- Steamed Japanese rice
- Cucumber sunomono (vinegar salad)
- Pickled ginger or daikon
- Miso soup or a light broth
- Cold sake or Japanese beer
Chicken Yakitori
Ingredients
- scallion as needed
- Boneless Chicken as needed
Yakitori Sauce
- 1 cup soy sauce
- ½ cup Sugar
- ½ cup Mirin Sweet rice wine
- 1 Scallion Roughly chopped
- 1 Garlic Clove Roughly chopped
- ½ teaspoon Ginger Roughly chopped
- ½ Lemon zest
Instructions
- Cut the scallions and chicken breasts into uniform 1½-inch pieces and skewer
- Prepare the yakitori sauce: Place the soy sauce, sugar, mirin, scallion, garlic, ginger, and lemon zest in a saucepan and bring to a boil over medium heat.
- Let the sauce simmer until thick and syrupy, 5 to 10 minutes, stirring often to prevent scorching.
- Strain the sauce and let cool to room temperature. Set some aside to serve as a dipping sauce, if desired.
- Place the yakitori at the edge of the hot grill so that the skewers are away from the heat. Grill the yakitori, turning after 2 minutes, to cook the outside of the meat.
- Begin basting with the sauce, and continue basting and turning until the chicken is cooked, 3 to 4 minutes per side.
- Alternatively, put the sauce in a shallow dish. When partially cooked, dip the yakitori in the sauce and continue grilling. The sauce should cook to a shiny glaze and the meat should feel firm to the touch when done.
- Transfer the yakitori to plates or a platter and sprinkle with the scallion rings and sesame seeds. Although it’s not strictly traditional, I like to serve a little reserved glaze in a tiny bowl as a dipping sauce.