Name: Japanese Chicken Yakitori Recipe
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs; 1/3 cup soy sauce; 1/4 cup + 2 tbsp brown sugar; 2 garlic cloves, minced; 1 tbsp fresh ginger, minced; 6–7 wooden skewers (soaked in water)

Jump to Recipe

If you’ve ever strolled through the lively alleys of Japan’s yatai street stalls, you know there’s one aroma that stops you in your tracks: perfectly grilled chicken glazed in a glossy, sweet-savory sauce. This Japanese Chicken Yakitori Recipe brings everything I love about this classic street food right to your kitchen, using simple ingredients and a little grill magic. Each skewer delivers juicy chicken blanketed in that addictive, sticky glaze—balanced, bold, and bursting with umami. Whether you’re firing up the barbecue with friends or shaking up your weeknight routine, this is a recipe that never fails to impress.

Japanese Chicken Yakitori Recipe - Recipe Image

Ingredients You’ll Need

What I adore about the Japanese Chicken Yakitori Recipe is how the handful of staple ingredients each play their part, creating complex flavors with almost no fuss. Simplicity rules, but every element transforms the taste, texture, or color to make these skewers shine—all you need are a few pantry items and fresh chicken!

Boneless Chicken Thighs or Breasts: Thighs are juicier and more flavorful, but breast is a great lean option. Cut into bite-sized pieces for quick, even grilling.
Soy Sauce: This is your salty, umami-packed base. Choose a good quality Japanese soy for authentic depth, but any light soy works.
Brown Sugar: A touch of sweetness balances out the salty soy and gives that signature glaze a beautiful caramelization.
Garlic (Minced): Fresh garlic punches up the aroma and earthiness with every bite.
Fresh Ginger (Minced): Adds zingy warmth and rounds out the marinade, giving it irresistible richness.
Wooden Skewers: Soaked in water to prevent burning on the grill—don’t skip this simple step!

How to Make Japanese Chicken Yakitori Recipe

Step 1: Prepare the Skewers

Start by soaking your wooden skewers in water for 10 to 20 minutes. This quick prep ensures the skewers don’t scorch or catch fire while grilling. If you forget and your skewers blacken a little, don’t worry—they’ll still be delicious, but soaking is the best defense for perfect yakitori every time.

Step 2: Mix the Sauce

In a medium bowl, stir together the soy sauce, water, a dash of red wine or mirin (if you have it for authentic touch), brown sugar, and a splash of vinegar. Whisk until the sugar is fully dissolved into the mixture. This magical sauce is the soul of the Japanese Chicken Yakitori Recipe, marrying salty, sweet, and slight tang.

Step 3: Marinate the Chicken

Trim any excess fat, then cut your chicken into 1–2 inch chunks. Toss these with minced garlic, fresh ginger, a sprinkle of ground pepper, and a few spoonfuls of your sauce. Set aside to marinate for at least 10 minutes—longer if you’d love extra flavor soaking in!

Step 4: Cook and Thicken the Sauce

While the chicken settles in its marinade, pour the remaining sauce into a small saucepan. Let it simmer gently over medium heat. To thicken, stir in a cornstarch slurry (just a little cornstarch mixed with water)—this will make the sauce glossy and perfectly cling to your grilled chicken. Stir often until it coats the back of a spoon.

Step 5: Skewer and Grill

Thread your marinated chicken pieces onto the soaked skewers, packing them just snugly enough for even cooking but not too tight. Grill over medium-high heat, turning every couple of minutes to get a lovely char. Every time you turn a skewer, brush generously with that thickened sauce. Cook for about 8–12 minutes total, until the chicken is golden, glazed, and cooked through. Your kitchen or patio will smell heavenly!

How to Serve Japanese Chicken Yakitori Recipe

Garnishes

Elevate your yakitori with a sprinkle of sesame seeds, sliced scallions, or shichimi togarashi (Japanese seven-spice blend). These pops of freshness and crunch make each bite even more addictive. A wedge of lemon on the side is a nod to how many Japanese street vendors do it—just a quick squeeze brings brightness to the whole skewer.

Side Dishes

This dish truly shines with simple sides: fluffy steamed white rice, a fresh cucumber salad, or a bowl of miso soup. For a more festive spread, add grilled vegetables—think shishito peppers or shiitake mushrooms. These accompaniments soak up extra yakitori sauce and round out your meal beautifully.

Creative Ways to Present

Serving a crowd? Arrange the skewers upright, nestling them into a bed of greens or lined up on a wooden platter for izakaya vibes. For bento boxes, snip the skewers in half for perfect little portions. Drizzle extra glaze across the top for dramatic effect, and don’t forget pickled ginger or radish for contrast and color.

Make Ahead and Storage

Storing Leftovers

If you have extra skewers from your Japanese Chicken Yakitori Recipe feast, let them cool completely, then store in an airtight container in the fridge for up to 3 days. The flavors actually deepen, making for irresistible nibbles straight from the fridge or over a bowl of rice the next day.

Freezing

To freeze, remove chicken from the skewers and transfer to a freezer-safe bag or container along with any remaining sauce. Freeze for up to one month. When ready to enjoy, thaw overnight in the fridge. The glaze might thicken a bit but will loosen up beautifully once reheated.

Reheating

For best results, place refrigerated or thawed chicken on a baking sheet and warm in a 350°F oven until hot, brushing with a little extra reserved sauce if you have it. Alternatively, a few minutes in a hot skillet works well. Avoid microwaving if possible, as the chicken may dry out or lose its lovely glaze.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Thighs are juicier and more flavorful, but if you prefer leaner meat, boneless chicken breast works beautifully. Just keep an eye on cooking time, as breast can dry out quicker than thigh.

How do I keep the chicken juicy?

The marinade is key here. Letting the chicken soak up the flavors—even just for 10 minutes—helps it stay tender. Avoid overcooking, and if you’re using breast meat, pull the skewers off the grill as soon as they’re cooked through.

Can I make Japanese Chicken Yakitori Recipe without a grill?

Definitely! Use a grill pan on the stove or even your oven’s broiler. Just be sure to flip the skewers and baste with sauce frequently, so you still get that irresistible glaze and charred edges.

Is there a way to make this recipe gluten-free?

It’s simple—just swap the soy sauce for a gluten-free alternative, like tamari or coconut aminos. Double-check your other ingredients, and you’re ready to enjoy gluten-free yakitori with all the authentic flavor.

What’s the best way to serve this at a party?

Yakitori skewers are naturally made for sharing. Stack them on a large platter with piles of garnishes and little bowls of extra sauce. This interactive style invites guests to grab a skewer, customize with toppings, and keep coming back for more.

Final Thoughts

It’s honestly hard not to fall in love with this Japanese Chicken Yakitori Recipe—the way the glaze caramelizes, the flavors mingle, and the skewers disappear faster than you can grill them. If you’re craving something that’s easy, delicious, and wildly fun to eat, give this recipe a go. I can’t wait for you to try it and bring home those vibrant flavors you remember (or have always dreamed of discovering!).

Japanese Chicken Yakitori Recipe

★★★★★

5 from 29 reviews

Author: anna
Total Time: 35 minutes
Yield: 4 servings 1x
Diet: Halal

Print Recipe

Description

Enjoy the authentic flavors of Japan with this delicious Chicken Yakitori recipe. Tender chicken skewers grilled to perfection and glazed with a savory-sweet sauce, this dish is sure to impress your guests and satisfy your cravings for Asian cuisine.

Ingredients

Scale

For the Chicken:

5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs

For the Marinade:

1/3 cup soy sauce
1/4 cup + 2 tbsp brown sugar
2 garlic cloves, minced
1 tbsp fresh ginger, minced

Additional:

6–7 wooden skewers (soaked in water)

Instructions

Soak wooden skewers: Place wooden skewers in water and let them soak for 10–20 minutes.
Prepare the marinade: In a bowl, combine soy sauce, brown sugar, minced garlic, minced ginger, and mix until the sugar dissolves.
Marinate the chicken: Trim and cut the chicken into chunks. Marinate the chicken with garlic, ginger, pepper, and some of the sauce for at least 10 minutes.
Cook the sauce: In a saucepan, cook the remaining sauce until thickened with a cornstarch slurry.
Skewer and grill: Thread the marinated chicken onto skewers and grill over medium-high heat for 8–12 minutes, basting with the thickened sauce.

Notes

You can brush the chicken with the sauce while grilling for extra flavor.
Feel free to garnish with sesame seeds and green onions for a traditional touch.

Prep Time: 20 minutes
Cook Time: 15 minutes
Category: Appetizer, Main Course
Method: Grilling
Cuisine: Japanese