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; 1/3 cup soy sauce; 1/4 cup + 2 tbsp brown sugar; 6–7 wooden skewers (soaked in water); Water (quantity unspecified, estimate about 1/4 cup); Red wine or mirin (estimate 2 tbsp); Vinegar (estimate 1 tbsp); Cornstarch slurry (about 1 tsp cornstarch mixed with 1 tbsp water); Ground pepper to taste

ByCharlotte Montgomery November 6, 2025November 6, 2025

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Introduction

Japanese Chicken Yakitori is a deliciously savory and sweet grilled chicken dish that’s perfect for any meal or gathering. Tender chicken pieces are marinated and glazed with a flavorful sauce, then skewered and grilled to perfection. It’s a simple yet irresistible recipe for home cooks looking to enjoy authentic Japanese flavors.

The image shows five wooden skewers lined up on a white rectangular plate, each holding several glossy, golden-brown grilled chicken pieces with slight char marks and a shiny glaze of sauce. Behind the skewers, there is a mound of white rice with a small garnish of a thin orange carrot slice cut into a flower shape placed at the top edge of the rice. The plate is placed on a wooden board with a white marbled textured surface underneath. 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)
Water, red wine or mirin, and vinegar (amounts not specified, see instructions)
Cornstarch slurry for thickening sauce
Ground pepper

Instructions

Step 1: Soak the wooden skewers in water for 10 to 20 minutes to prevent them from burning during grilling.
Step 2: In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir until the sugar fully dissolves to create the marinade sauce.
Step 3: Trim the chicken and cut it into 1 to 2-inch chunks. Marinate the chicken pieces with minced garlic, minced ginger, ground pepper, and some of the prepared sauce. Let it sit for at least 10 minutes.
Step 4: Pour the remaining sauce into a saucepan and heat it gently. Add a cornstarch slurry (a mixture of cornstarch and water) and cook until the sauce thickens to a glaze consistency.
Step 5: Thread the marinated chicken pieces onto the soaked skewers. Grill the skewers over medium-high heat for about 8 to 12 minutes, turning frequently and basting with the thickened sauce for a glossy, flavorful finish.

Tips & Variations

Use chicken thighs for juicier, more flavorful yakitori if you prefer dark meat over breast meat.
Soaking the skewers prevents burning and adds safety when grilling.
If you don’t have mirin, substitute with a little dry white wine or extra vinegar and sugar.
For extra smoky flavor, grill over charcoal if possible.

Storage

Store leftover yakitori in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain moisture and flavor. Avoid microwaving if possible, as it may dry out the chicken.