Description
This Japanese Chicken Yakitori recipe offers tender, flavorful grilled chicken skewers glazed with a sweet and savory soy-based sauce. Marinated with garlic, ginger, and pepper, and basted with a thickened glaze while grilling, these skewers are perfect for an authentic Japanese-inspired meal that’s simple to prepare indoors or outdoors.
Ingredients
Scale
Chicken
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
Marinade & Sauce
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or 1 tsp ginger powder
- 1 tsp ground black pepper
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tbsp red wine or mirin (Japanese rice wine)
- 1/4 cup + 2 tbsp brown sugar
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch (for thickening)
Other
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak Skewers: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- Prepare the Base Sauce: In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir until the sugar dissolves completely to create the base sauce.
- Prepare Chicken: Trim excess fat or cartilage from the chicken pieces, then cut into 1–2 inch chunks. Lightly pound them to tenderize and improve texture.
- Marinate Chicken: Mix minced garlic, ginger, and black pepper into 1/4 cup of the prepared sauce. Add the chicken chunks and toss to coat evenly. Let marinate for at least 10 minutes to absorb flavors.
- Thicken Sauce: Pour the remaining sauce into a saucepan and bring to a gentle boil over medium heat. Mix 1 tbsp cornstarch with 2 tbsp of the sauce to make a slurry, then whisk into the boiling sauce. Stir continuously until thickened to a syrupy consistency, then remove from heat.
- Skewer and Grill: Thread the marinated chicken pieces onto the soaked skewers. Grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste generously with the thickened sauce as they cook to achieve a caramelized glaze.
- Check Doneness: Cook until the chicken reads 165°F (74°C) internally and is fully cooked through.
Notes
- Soaking skewers prevents burning and easier handling during grilling.
- Mirin adds authentic sweetness but can be substituted with red wine.
- Marinating longer than 10 minutes will deepen flavor but is optional for a quick meal.
- Use a food thermometer to ensure chicken reaches a safe internal temperature.
- If you don’t have an outdoor grill, a grill pan or broiler can be used.
Keywords: Japanese chicken yakitori, grilled chicken skewers, yakitori recipe, Japanese grilled chicken, chicken marinade, easy Japanese recipes