Chicken Yakitori – This easy homemade Japanese grilled chicken skewers in savory-sweet yakitori sauce perfect for quick appetizer.
What is Yakitori?
Yakitori literally translates to “grilled bird,” and it’s a classic Japanese street food made with skewered chicken pieces grilled over charcoal. The chicken is typically marinated in a savory-sweet sauce, resulting in juicy, tender bites bursting with flavor.
But yakitori isn’t just limited to chicken! You can find variations with other meats like gizzards, hearts, and even vegetables like scallions and shiitake mushrooms.
Chicken Yakitori – Level Up Your Recipe
Get fancy with skewers: Instead of plain bamboo skewers, try using flat metal skewers for easier turning and a more restaurant-style presentation.
Yakitori bowls: Repurpose leftover yakitori into a delicious bowl with rice, vegetables, and a drizzle of leftover sauce.
Go beyond chicken: Experiment with other meats and vegetables to create your own unique yakitori combinations.
Japanese Chicken Yakitori – Tips and Tricks
For a smoky flavor: If using a charcoal grill, add a few soaked wood chips for a hint of smoke.
Charred perfection: Don’t be afraid to get a little char on the chicken for that extra smoky goodness.
Leftovers – Store the Leftover yakitori in an airtight container and refrigerate for up to 3 days. Reheat gently on a grill or in a pan until warmed through.
Yakitori Variations
Tsukune: Ground chicken meatballs seasoned with ginger and garlic, grilled on skewers.
Negima: Chicken and scallions alternating on the skewers.
Yasai Yakitori: Skewers with vegetables like shiitake mushrooms, asparagus, or bell peppers.
How to Serve This Yakitori?
It is traditionally served with a sprinkle of sesame seeds and chopped scallions for a fresh touch. You can also offer a dipping sauce like tare (a savory-sweet soy sauce based sauce) or ponzu (a citrusy soy sauce based sauce).
Recipe FAQs
Can I use chicken breasts?
While breasts are leaner, they can dry out more easily. Chicken thighs are the preferred cut for yakitori due to their juicier texture.
Can i make this recipe with no grill?
No problem! You can also cook yakitori under a broiler or in a hot skillet for similar results.
What if i don’t have mirin or sake?
You can substitute with dry sherry or white wine for a slightly different flavor profile.
Chicken Yakitori
Chicken Yakitori - This easy homemade Japanese grilled chicken skewers in savory-sweet yakitori sauce perfect for quick appetizer.
Ingredients
For the Skewers
- 1 lb chicken thighs, boneless, skinless, cut into 1¼-inch cubes
- 9 green onions (or Tokyo negi)
- Oil/butter, for brushing
- Japanese spice, optional (Shichimi togarashi)
- 10–12 bamboo skewers, 5-inch
For the Yakitori Sauce
- ½ cup mirin
- 2 tsp brown sugar
- ¼ cup sake
- ½ cup soy sauce, gluten-free
- ¼ cup water
Instructions
- Soak the bamboo skewers in water for 30 minutes. Separate the white and green part of the onion and cut into 1 ¼-inch.
- In a small pan, add all the sauce ingredients and combine well.
- Add 2 tsp brown sugar and the green part of the green onion.
- Bring to a boil on medium heat. Lower the heat and simmer for about 30 minutes or until slightly reduced.
- Set aside and cool to room temperature.
- Assemble the Skewers - Fold the chicken slice in half and pierce the side of the folded meat and push it all the way through.
- Add a piece of green onion or Tokyo negi to the skewer next to the chicken piece.
- Then follow the same process, chicken and then Tokyo negi pieces about 3 chicken and 2 Tokyo negi pieces.
To Broil/Grill the Yakitori -
- Preheat the broiler on High heat for about 3-5 minutes.
- Grease the wire rack with oil or butter to avoid chicken from sticking.
- Place the skewers on top rows, handles resting along the edges of the baking sheet. Cover the skewers with aluminum foil on the the top and bottom of the handles.
- Place the skewers under the broiler and broil for about 5-6 minutes.
- Brush with prepared yakitori sauce. Flip, brush on other side and continue to cook for about 3–4 minutes.
- Flip one more time and again brush the sauce and finally broil for 1–2 minutes. Remove the skewers and set aside.
Pan-Fry the Yakitori -
- Heat a frying pan on medium heat. Add oil, once hot, place the skewers in a single layer. Cook for about 4-5 minutes on each side or until browned. Cover and cook on low for 2–3 minutes. Add the sauce and cook until well coated with the sauce. Remove from the heat.
- Baste with remaining reserved sauce. Sprinkle with shichimi togarashi and enjoy immediately.
Nutrition Information:
Yield: 12 Serving Size: 1Amount Per Serving: Calories: 123Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 49mgSodium: 661mgCarbohydrates: 7gFiber: 0gSugar: 5gProtein: 10g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Other delicious chicken recipes to try:
