This Japanese Chicken Yakitori Recipe comes together in about 30 minutes and is grilled to perfection for a quick and easy weeknight dinner that your family will love! Switch up the vegetables or even the type of protein to suit your taste or use it as a “clean out the fridge” meal to get rid of leftovers and odds and ends!
Essential Ingredients for Japanese Chicken Yakitori
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 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)
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
These ingredients are pretty straightforward and don’t require a ton of fancy shopping. You might even have most of these in your pantry right now.
Ingredient Breakdowns
- Chicken: I prefer thighs for the juiciness, but breasts are also great if you’re keeping it lighter. Either way, cut them into bite-sized chunks.
- Aromatics: The combination of garlic and ginger is classic in Japanese cooking. They lend an incredible aroma and flavor when cooked trust me, your kitchen will smell divine!
- The Sauce: The mix of soy sauce, mirin, brown sugar, and vinegar is where the magic happens. This succulent, sweet-savory sauce not only marinates the chicken but also becomes a glaze as you grill.
- Cornstarch: This helps thicken the sauce so it clings beautifully to the chicken.
- Skewers: Soaking wooden skewers prevents them from burning, allowing you to grill without worry. You can use metal skewers if you have those on hand too!
Let’s Get Cooking: How to Make Japanese Chicken Yakitori
Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling. This step is essential for ensuring you get that perfectly grilled chicken without charred sticks!
In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely. You’ll want to stir it well like, really well, until it’s all blended. This sauce is where tons of flavor comes from!
Now, trim any excess fat or cartilage from the chicken and cut it into 1–2 inch chunks. I like to lightly pound the bigger pieces to tenderize them and ensure they cook evenly.
In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce (the sauce you just made!). Toss in that chicken and coat it evenly. Let it marinate for at least 10 minutes. This is a go-to step for maximum tenderness and flavor!
Next, pour the remaining sauce into a saucepan and bring it to a boil over medium heat. While waiting, mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry. You’ll want to stir this mixture until it’s smooth and lump-free.
Stir the slurry into the boiling sauce to thicken it. It should simmer until it reaches a syrupy consistency. Don’t forget to taste it oh my goodness, it should be heavenly!
Now it’s time to thread that marinated chicken onto the soaked skewers. You can alternate with bell peppers, onion, or even zucchini if you want to add some veggies! Grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste the chicken with the thickened sauce until it’s cooked through (internal temperature should reach 165°F / 74°C).
When those skewers come off the grill, let them rest for just a minute before serving. You can drizzle the remaining sauce over them for an extra layer of flavor!
And that’s it! Serve up those yakitori and watch everyone in your family dig in like they’ve never seen food before.
Why I Love This Recipe
This is my go-to recipe when I need something quick and comforting, yet absolutely delicious! I’m a real sucker for chicken dishes that are packed with flavor, and this yakitori hits the spot every time. The best part is that it’s customizable; you can use whatever you’ve got on hand, it’s like a little surprise every time I make it!
There’s something so nostalgic for me about making this dish; it reminds me of my foodie adventures before becoming a busy single mom. And here we are today, making memories and filling bellies!
If you loved this recipe, be sure to check out my Chicken Pot Pie Noodles, my Sticky Chicken Rice Bowls, or my Broccoli Chicken Casserole!
Why This Recipe Works
Quick & Easy
This yakitori recipe truly comes together in under 30 minutes, making it perfect for busy weeknights! Just think, you can have a flavorful meal on the table without spending hours in the kitchen.
Minimal Cleanup
Forget about a sink full of dirty dishes! Everything can be grilled or broiled, depending on your mood, in just a couple of skewers and one pot for the sauce. That means more time for family and less time cleaning up!
Budget-Friendly
Using basic ingredients will keep your wallet happy without sacrificing flavor. Plus, you can easily swap in whatever protein or veggies you have on hand. It’s economical AND delicious!
Customizable
Feeling adventurous? Don’t hesitate to mix up the veggies or serve this yakitori with a pile of sticky rice or on top of a fresh salad. The possibilities are endless with this one!
Crowd-Pleaser
Seriously, the whole family will love it! My picky 8-year-old actually always asks for seconds, which is a monumental victory in my book!
Serving Suggestions
So, what goes great with this Japanese Chicken Yakitori? I love to serve it over a generous bowl of steamed rice or quinoa for a wholesome meal. You could also pair it with some stir-fried veggies or a fresh cucumber salad it adds a nice crunch!
Storage and Reheating
If you’re lucky enough to have leftovers, they’ll keep in the refrigerator for about 3-4 days. Just store them in an airtight container! To reheat, pop them back on the grill for a few minutes or microwave them until warmed through (but watch that they don’t dry out!)
Freezer Friendly
Honestly, I wouldn’t recommend freezing this dish as skewers can get mushy after being defrosted and reheated. Best fresh, you know?
So there you have it, my Japanese Chicken Yakitori Recipe that’s guaranteed to wow your family! This quick and easy dish brings tons of flavor without the hassle. Whether you’re short on time or just looking for a comforting meal, this is what you need in your kitchen. Grab those skewers and let’s get grilling!
Photo the final dish and make sure to tag me when you try this recipe! Enjoy and happy cooking! For more Recipes Follow Us in our Pinterest.
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Japanese Chicken Yakitori
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
A quick and easy Japanese Chicken Yakitori recipe perfect for weeknight dinners, featuring succulent grilled chicken with a sweet-savory glaze.
Ingredients
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 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
- 1/4 cup + 2 tbsp brown sugar
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak wooden skewers in water for 10-20 minutes.
- In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until sugar dissolves.
- Trim excess fat from chicken and cut into 1–2 inch chunks.
- Combine minced garlic, ginger, ground black pepper, and 1/4 cup of the sauce in a large bowl. Add chicken and marinate for at least 10 minutes.
- Pour remaining sauce into a saucepan and bring to boil over medium heat.
- Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry and stir into boiling sauce to thicken.
- Thread marinated chicken onto soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning and basting with thickened sauce.
- Let skewers rest for a minute before serving, drizzling with remaining sauce.
Notes
Customize with your choice of vegetables and serve over rice or salad.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 300
- Sugar: 12g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 70mg
