If you’re craving a delicious and authentic Japanese dish that brings smoky, savory goodness to your table, look no further than this Japanese Chicken Yakitori Skewers Recipe. Tender, juicy chicken thighs are marinated in a perfectly balanced blend of soy sauce, mirin, sake, and sugar, then grilled to caramelized perfection with fresh green onions threaded between each bite. The beauty of this recipe is how simple ingredients come together to create an irresistible flavor experience that’s both comforting and festive. Whether you’re cooking for a casual weeknight meal or impressing guests at a party, these yakitori skewers are guaranteed to become a new favorite.
Ingredients You’ll Need
Getting the ingredients right is the first step to achieving that classic taste and texture. Each component plays a crucial role, from the umami-packed soy sauce to the fresh bite of green onions, and the sesame oil that keeps the skewers juicy and prevents sticking during grilling.
- Chicken thighs, boneless and skinless (1 pound): The best choice for juicy, flavorful meat that grills beautifully without drying out.
- Soy sauce (1/4 cup): Adds salty, savory umami that’s the backbone of the marinade.
- Mirin (2 tablespoons): This Japanese sweet rice wine balances the soy sauce with a hint of gentle sweetness.
- Sake (2 tablespoons): Brings a subtle depth and tenderizing effect to the chicken.
- Sugar (1 tablespoon): Helps create a caramelized glaze when grilled, for irresistible color and flavor.
- Green onions, cut into 1-inch lengths (2 stalks): Provides fresh, slightly sharp contrast in each bite.
- Sesame oil (1 tablespoon, for grilling): Prevents sticking and imparts a faintly nutty aroma.
- Skewers (bamboo or metal): Essential for threading your chicken and onions for easy grilling and serving.
How to Make Japanese Chicken Yakitori Skewers Recipe
Step 1: Prepare the Skewers
If you’re using bamboo skewers, soak them in water for about 30 minutes before grilling. This simple step prevents the skewers from catching fire and ensures they stay sturdy enough to hold the chicken and onions as they cook, which is a small detail that makes a big difference.
Step 2: Make the Marinade
Whisk together the soy sauce, mirin, sake, and sugar in a medium bowl until the sugar is completely dissolved. This marinade is where the magic starts—each ingredient perfectly balanced to give that classic yakitori umami sweetness with a hint of acidity.
Step 3: Marinate the Chicken
Add the chicken pieces to the marinade and toss to coat them thoroughly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. For even more flavor, you can let it marinate overnight. This step is key to infusing every bite of chicken with that signature yakitori taste.
Step 4: Preheat the Grill
Get your grill or grill pan hot—medium-high heat is ideal. This high temperature helps achieve those gorgeous grill marks and caramelization on the chicken, locking in juices and flavor.
Step 5: Thread the Skewers
Remove the chicken from the marinade, letting the excess drip off, then alternate pieces of chicken with green onions on each skewer. The onions add a burst of freshness and a slight crunch that complements the tender meat perfectly.
Step 6: Grill with Sesame Oil
Brush the grill or grill pan with sesame oil to prevent sticking. Place the skewers on the grill and cook them for about 3 to 4 minutes on each side. You’re aiming for cooked-through chicken with lovely, slightly charred grill marks, which bring an incredible smoky flavor to the dish.
Step 7: Optional Glaze
For an extra glossy finish, brush the skewers with any leftover marinade during the final minute of grilling. Just be sure that the marinade has been boiled if it came into contact with raw chicken to keep everything safe and delicious.
Step 8: Rest and Serve
Once cooked, remove the skewers from the grill and let them rest for a few minutes. Resting allows the juices to redistribute, ensuring every bite is juicy and tender, making your Japanese Chicken Yakitori Skewers Recipe totally worth the wait.
How to Serve Japanese Chicken Yakitori Skewers Recipe
Garnishes
Sprinkle your skewers with toasted sesame seeds or a pinch of shichimi togarashi (Japanese seven-spice) for an exciting kick. Freshly chopped scallions also brighten the dish and amp up the visual appeal, making your meal look as vibrant as it tastes.
Side Dishes
Yakitori pairs wonderfully with steamed white rice or a light Japanese cucumber salad dressed in rice vinegar and sesame oil. Pickled vegetables or a bowl of miso soup make lovely companions, balancing the rich flavors from the grilled chicken sleekly.
Creative Ways to Present
For a fun party idea, present your yakitori skewers on a wooden board or a bamboo platter lined with fresh shiso leaves. Serve with small dipping bowls of extra soy-based sauce or spicy mayo to give guests the power to customize each bite.
Make Ahead and Storage
Storing Leftovers
Keep leftover skewers in an airtight container in the refrigerator for up to 2 days. To maintain their best texture, reheat them gently rather than microwaving at full power.
Freezing
If you want to freeze the skewers, remove them from the sticks first and place the chicken pieces in a freezer-safe bag or container. They’ll keep well for up to a month and thaw quickly when you plan to enjoy them again.
Reheating
Reheat your yakitori over medium heat in a skillet or on a grill pan to revive that nice char and warmth evenly. Avoid overheating, which can dry out the chicken and diminish the flavors.
FAQs
Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but thighs are preferred because they remain juicier and more flavorful when grilled. If using breast, marinate it well and watch the cooking time closely to avoid drying out.
Do I have to soak bamboo skewers?
Soaking bamboo skewers helps prevent them from burning or catching fire on the grill, so it’s highly recommended if you’re using bamboo. Metal skewers don’t require soaking.
Can I make the marinade in advance?
Absolutely. The marinade can be made a day ahead and stored in the refrigerator. This can save time on the day of cooking and deepen the flavors even more.
Is it necessary to use sake and mirin?
While sake and mirin are traditional ingredients that add authentic flavor, you can substitute with dry sherry or a bit of white wine mixed with a touch of sugar if needed. The result won’t be exactly the same but still quite tasty.
How do I know when the chicken is cooked through?
Chicken is cooked when it reaches an internal temperature of 165°F (74°C) and the juices run clear. The surface should have nice grill marks and a slightly caramelized glaze.
Final Thoughts
There is something truly special about making Japanese Chicken Yakitori Skewers Recipe at home—it’s a rewarding process that delivers incredible flavors with straightforward ingredients. Whether you’re a seasoned cook or just starting out, this recipe is a perfect way to bring the vibrant taste of Japan right to your kitchen. Give it a try and watch how quickly it becomes a cherished go-to for meals and gatherings alike.
Print
Japanese Chicken Yakitori Skewers Recipe
- Prep Time: 0h 15m
- Cook Time: 0h 10m
- Total Time: 0h 25m
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Description
Enjoy authentic Japanese Chicken Yakitori Skewers with tender, marinated chicken thighs grilled to perfection and paired with fragrant green onions. This flavorful street-food favorite is quick to prepare and ideal for a delicious, savory meal.
Ingredients
Chicken & Marinade
- 1 pound chicken thighs, boneless and skinless, cut into 1-inch pieces
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (Japanese rice wine)
- 1 tablespoon sugar
- 2 green onions, cut into 1-inch lengths
For Grilling
- 1 tablespoon sesame oil (for grilling)
- Skewers (bamboo or metal)
Instructions
- Soak Skewers: If using bamboo skewers, soak them in water for about 30 minutes prior to grilling to prevent burning during the cooking process.
- Prepare Marinade: In a medium bowl, whisk together soy sauce, mirin, sake, and sugar until the sugar is completely dissolved to create the flavorful marinade for the chicken.
- Marinate Chicken: Add the cut chicken pieces to the marinade, ensuring all are well coated. Cover with plastic wrap and refrigerate for at least 30 minutes, or up to overnight to maximize flavor infusion.
- Preheat Grill: Heat your grill to medium-high heat. If using a grill pan on the stovetop, preheat it over medium-high heat as well.
- Assemble Skewers: Remove chicken from marinade, allowing excess liquid to drip off. Thread chicken pieces and green onions alternately onto skewers for balanced flavor and presentation.
- Prepare Grill Surface: Brush the grill or grill pan with sesame oil to prevent the skewers from sticking during cooking.
- Grill Skewers: Place skewers on the grill and cook 3-4 minutes per side, ensuring the chicken is cooked through with appealing grill marks. During the last minute, optionally brush skewers with boiled leftover marinade for extra glaze and flavor.
- Rest and Serve: Remove skewers from the grill and allow them to rest for a few minutes before serving to let juices redistribute and enhance taste.
Notes
- Soaking bamboo skewers prevents them from burning on the grill.
- Marinating overnight deepens the flavors but 30 minutes is sufficient for a tasty dish.
- If using leftover marinade to baste, always boil it first to ensure safety by killing any bacteria from raw chicken.
- Can be served with steamed rice or as a snack with dipping sauces like spicy mayo or teriyaki sauce.
- Use metal skewers as an alternative to avoid soaking.
