Description
This Chicken Yakitori recipe features tender, juicy chicken thighs grilled to perfection and glazed with a savory-sweet homemade sauce made from soy sauce, mirin, sake, garlic, and ginger. Easy to prepare and perfect as a main course, these Japanese-style skewers deliver authentic flavors and can be enhanced with green onions or sesame seeds for a delightful finish.
Ingredients
Scale
Chicken and Skewers
- 1 ½ lbs boneless, skinless chicken thighs, cut into bite-sized pieces
- 8–10 bamboo skewers, soaked in water for 30 minutes
- 2 green onions, cut into 1-inch pieces (optional)
Sauce
- ½ cup low-sodium soy sauce
- ¼ cup mirin (Japanese sweet rice wine)
- 2 tablespoons sake
- 2 tablespoons brown sugar
- 1 garlic clove, minced
- 1 teaspoon fresh ginger, grated
Instructions
- Prepare the Yakitori Sauce: In a small saucepan, combine soy sauce, mirin, sake, brown sugar, minced garlic, and grated ginger. Bring the mixture to a boil over medium heat, then reduce heat to a simmer. Cook for 8–10 minutes, stirring occasionally, until the sauce slightly thickens. Remove from heat and set aside to cool.
- Assemble the Skewers: Thread the bite-sized chicken pieces onto the soaked bamboo skewers, alternating with green onion pieces if you are using them. This adds extra flavor and visual appeal.
- Preheat the Grill: Heat your grill or grill pan over medium heat. Lightly oil the grates to prevent sticking.
- Grill the Yakitori: Place the skewers on the grill and cook for 3–4 minutes per side. During the last few minutes of grilling, brush the chicken generously with the prepared yakitori sauce to glaze the meat. Continue to cook and baste until the chicken is fully cooked through and beautifully glazed with the sauce.
- Serve: Remove the skewers from the grill and serve hot. Optionally, garnish with sesame seeds or additional chopped green onions for added flavor and presentation.
Notes
- For extra flavor, marinate the chicken in a few tablespoons of the yakitori sauce for 30 minutes before grilling, reserving the rest for basting during cooking.
- Chicken breast can be used instead of thighs, but thighs are preferred for juiciness.
- You can also broil the skewers in the oven on a foil-lined sheet for 10–12 minutes, flipping and basting halfway through cooking.
