Dinner

Japanese Chicken Yakitori Recipe

Name: Japanese Chicken Yakitori Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: Japanese
Ingredients: 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs; 2 garlic cloves, minced; 1 tbsp fresh ginger, minced; Ground pepper, to taste; 6–7 wooden skewers (soaked in water for 10-20 minutes); 1/3 cup soy sauce; 1/4 cup + 2 tbsp brown sugar; 1/4 cup water; 2 tbsp red wine or mirin; 1 tbsp rice vinegar or regular vinegar; 1 tsp cornstarch mixed with 1 tbsp water (cornstarch slurry)

ByJulian Dempsey October 25, 2025October 25, 2025

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Introduction

Japanese Chicken Yakitori is a delicious and simple grilled chicken skewer recipe that’s full of savory and slightly sweet flavors. Perfect for a quick weeknight dinner or a flavorful appetizer, this dish combines tender chicken with a rich homemade sauce.

The image shows four skewers of grilled meat arranged side by side on a wooden board. Each skewer has several pieces of meat with a dark, shiny glaze, showing grill marks and a slightly charred texture. To the left of the skewers, there is a dome-shaped serving of white rice topped with small green onion pieces. The background features a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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)

Instructions

Step 1: Soak the wooden skewers in water for 10–20 minutes to prevent burning during grilling.
Step 2: In a bowl, combine soy sauce, 1/4 cup water, brown sugar, minced garlic, minced ginger, and a pinch of ground pepper. Stir well until the sugar dissolves to create the marinade.
Step 3: Trim any excess fat from the chicken and cut it into 1 to 2 inch chunks. Place the chicken pieces in the marinade and let them soak for at least 10 minutes.
Step 4: Prepare a cornstarch slurry by mixing 1 teaspoon of cornstarch with 1 tablespoon of water. Pour the remaining marinade into a saucepan and bring it to a simmer. Slowly add the cornstarch slurry while stirring until the sauce thickens. Remove from heat.
Step 5: Thread the marinated chicken chunks onto the soaked skewers. Grill the skewers over medium-high heat for 8 to 12 minutes, turning occasionally and basting with the thickened sauce until the chicken is fully cooked and nicely glazed.

Tips & Variations

Use boneless chicken thighs for juicier and more flavorful yakitori compared to chicken breasts.
Soaking wooden skewers in water prevents them from burning during grilling.
For an added smoky flavor, finish the yakitori under a broiler for 1–2 minutes after grilling.
Substitute mirin or a splash of red wine for water in the marinade to deepen the flavor.

Storage

Store any leftover cooked yakitori in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently in a skillet or under the broiler to maintain the glaze and avoid drying out the chicken.

How to Serve

Five wooden skewers of grilled chicken pieces with a shiny brown glaze and char marks are placed closely together on a square white plate, which rests on a wooden board. Behind the skewers is a mound of white rice with a small carved orange garnish on top. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use metal skewers instead of wooden ones?

Yes, metal skewers work well and don’t require soaking. Just handle carefully when grilling as they get hot.

How can I tell when the chicken is fully cooked?

Chicken is fully cooked when its internal temperature reaches 165°F (75°C) and the juices run clear. The meat should be opaque and no longer pink inside.