Japanese Chicken Yakitori

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Created on September 3rd, 2025 at 05:01 pm

Sweet, smoky, tender chicken skewers — better than takeout!

Craving that sweet, smoky, and savory flavor you get from your favorite Japanese restaurant? This Japanese Chicken Yakitori recipe brings authentic taste right to your kitchen—no grill required! Made with juicy chicken thighs (or breasts), a rich homemade sauce, and simple pantry ingredients, it’s perfect for weeknight dinners, backyard gatherings, or a fun cooking night in. Plus, the skewers cook in just 8 minutes, making this a go-to meal when you’re short on time but still want something deliciously different. Get ready for one of the best Japanese barbecue recipes you’ll ever try!

⏱️ Time Breakdown

Prep Time: 15 minutes
Cook Time: 8 minutes
Total Time: 23 minutes
Servings: 4

📝 Ingredients List

5–6 boneless chicken breasts or 6–8 boneless chicken thighs
2 garlic cloves, minced
1 tablespoon fresh ginger (or 1 teaspoon ground ginger)
1/3 cup soy sauce
1/3 cup water
3 tablespoons Mirin (or red wine)
1/4 cup + 2 tablespoons brown sugar
1 tablespoon rice vinegar (or distilled vinegar)
1 teaspoon ground black pepper
1 tablespoon cornstarch
6–7 wooden skewers

✨ Kitchen Tools You’ll Need

This recipe doesn’t require fancy gadgets, just a few reliable kitchen basics to keep everything simple and stress-free:

Large mixing bowl
Sharp knife
Cutting board
Measuring cups & spoons
Garlic press (optional)
Small saucepan
Wooden spoon or whisk
Basting brush
Grill, broiler, or air fryer
Tongs

👩‍🍳 Step-by-Step Beginner-Friendly Instructions

Soak the skewers.
Place wooden skewers in a bowl of water for 10–20 minutes to prevent burning during cooking 🔥
Make the sauce base.
In a large bowl, mix soy sauce, water, mirin, brown sugar, and vinegar. Stir until sugar dissolves. (Hold off on the cornstarch — that comes later!)
Trim and prep the chicken.
Remove excess fat or cartilage. Lightly pound each piece with the back of your knife to tenderize and help the marinade absorb better.
Cut the chicken.
Slice chicken into 2-inch pieces for easy threading and even cooking.
Season and marinate.
In a bowl, combine chicken, minced garlic, ginger, and black pepper. Add 1/4 cup of the sauce to the chicken. Mix and marinate for at least 10 minutes 🧄✨
Thicken the Yakitori sauce.
Pour the remaining sauce into a small saucepan. Bring to a gentle boil over medium heat.
Make the cornstarch slurry.
In a small bowl, mix 1 tablespoon cornstarch with 2 tablespoons of the hot sauce. Stir until smooth, then add back to the pot. Cook, stirring, until thickened. Set aside to cool.
Thread the chicken.
Skewer chicken pieces in a zigzag pattern, leaving space at the end for a handle. This helps them cook evenly and not fall off the stick.
Baste and cook.
Brush skewers with Yakitori sauce and grill, broil, or air-fry at 350°F for 4 minutes per side (total 8 minutes). 🍢
Keep it juicy.
Baste again while cooking to lock in flavor and moisture. Remove when chicken is golden and fully cooked.
Serve and enjoy.
Plate with rice and pickled veggies. Brush one last time with warm sauce before serving. Pure umami heaven! 🍚💕

💡 Pro Tips for the Best Yakitori

Storage: Store leftover skewers in an airtight container in the fridge for up to 3 days.
Freezer-Friendly: Freeze uncooked, marinated chicken for up to 2 months. Thaw overnight before skewering.
No mirin? Use red wine or a mix of water + extra sugar.
Serving Ideas: Pair with steamed jasmine rice, miso soup, or Asian slaw for a complete meal.

📊 Nutrition Table

Serving Size	Calories	Protein	Carbs	Fat	Fiber	Sugar
1 plate	420	18g	35g	22g	4g	6g

Disclaimer: Nutrition facts are estimated using online tools and may vary based on your ingredients and preparation. Please consult a nutritionist for precise dietary advice.