Japanese Grilled Chicken Skewers

This classic Japanese dish features tender bite-sized chicken pieces marinated in a rich soy-based sauce and grilled on skewers. Perfect for a simple appetizer or a satisfying main, it brings authentic flavors with minimal fuss.

Ingredients

• Soy sauce brings deep umami flavor opt for dark soy for richness
• Sake adds subtle sweetness and tenderizes the meat use Shaoxing wine or dry sherry as alternatives
• Mirin enhances the glaze with balanced sweetness
• Brown sugar is optional for a touch of caramelized sweetness white sugar can be substituted
• Minced garlic adds fragrant depth choose fresh garlic for best results
• Minced ginger brings a gentle spicy warmth use fresh ginger for vibrant flavor
• Boneless skinless chicken thighs are juicy and forgiving on the grill other parts or meats work well too
• Green onions or large scallions add fresh bite and color when threaded between chicken pieces

Step-by-Step Instructions

Prepare Yakitori Sauce:

Whisk soy sauce sake mirin brown sugar garlic and ginger in a saucepan. Simmer gently until it thickens into a syrupy glaze. Let cool completely to preserve the flavors.

Marinate Chicken and Onions:

Place chicken pieces and cut green onions in a bowl with the cooled sauce. Toss to coat well and refrigerate for one hour allowing the flavors to meld.

Skewer Chicken and Onions:

Thread marinated chicken pieces and green onion segments alternately onto pre-soaked bamboo or metal skewers ensuring even spacing.

Grill Skewers:

Heat grill to medium-high. Place skewers on the grill and cook turning occasionally while brushing frequently with reserved sauce. Grill for about eight to ten minutes until the chicken is cooked through and lightly charred.

Serve:

Remove skewers from heat and serve immediately with extra sauce for dipping or drizzling.

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Storage Tips

Store leftovers in an airtight container in the refrigerator for up to five days. Reheat gently on a grill or stovetop grill pan to maintain texture. For longer storage freeze in freezer-safe containers for two to three months and thaw before reheating.

Ingredient Substitutions

If you do not have sake mirin can be increased slightly to compensate. For a non-alcoholic version use a mix of water and a splash of rice vinegar with a pinch of sugar. Chicken breasts can replace thighs but watch cooking time to avoid drying out.

Serving Suggestions

Serve yakitori skewers with steamed rice and pickled vegetables for a complete meal. A side of miso soup or simple green salad balances the richness of the grilled chicken beautifully.

Cultural Context

Yakitori originated as a popular street food in Japan offering simple grilled chicken on sticks. It remains a beloved dish at izakayas and family gatherings combining approachable ingredients with authentic smoky flavor.

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Commonly Asked Questions

→ What cut of chicken works best for yakitori?

Boneless, skinless chicken thighs are preferred for their juicy texture and rich flavor, but skin-on thighs or other cuts like breasts or meatballs can also be used.

→ Can I make yakitori without a grill?

Yes, yakitori can be cooked on a stovetop grill pan or even baked in the oven, though a charcoal grill imparts the most authentic smoky flavor.

→ How long should I marinate the chicken?

Marinating for about 1 hour allows the chicken to absorb the savory soy-based sauce for deeper flavor, though some skip this step and brush the sauce while grilling.

→ What ingredients create the yakitori sauce?

The sauce is made by simmering soy sauce, sake, mirin, brown sugar, garlic, and ginger until thickened into a glossy glaze.

→ How can I add a spicy kick to yakitori?

Add minced hot chili peppers to the marinade or sprinkle with Shichimi Togarashi and serve with Japanese chili oil (Rayu) for extra heat.