chicken yakitori

Yakitori is a Japanese grilled chicken recipe served on skewers and glazed in a delicious sweet and savory homemade Yakitori sauce. Often served with drinks at bars in Japan, enjoy Yakitori as a quick and easy appetizer, snack, or dinner.

Chicken Yakitori

boneless, skinless chicken thighs

salt

black pepper

soy sauce

brown sugar (packed)

sake

mirin ((Japanese rice wine))

ginger (minced (optional))

garlic (minced (optional))

Soak the wooden skewers in water for at least 30 minutes to prevent them from burning as they grill.

As the skewers soak, chop the chicken and season with salt and black pepper.

Add the soy sauce, brown sugar, sake, mirin, ginger, and garlic to a small saucepan set over medium heat. Bring to a gentle simmer, reduce heat to low, and simmer for 5-6 minutes or until the sauce thickens. Stir as needed to prevent burning. Once thickened, set aside half of the sauce for basting and the other half for dipping (see notes).

Preheat the grill to medium-high heat and lightly oil the grill grates with non-stick cooking spray.

Thread chicken pieces onto the skewers, leaving a little space between each piece.

Place the skewers on the grill and cook for 3 minutes before flipping over. Baste the cooked side with the sauce and cook for 3 minutes.

Flip again, every 2 minutes, brushing them each time with the sauce until they are cooked through.

Garnish with freshly chopped green onions and serve with lime wedges and the other half of the sauce, if desired.

Coated in a delicious sweet and savory sauce, Yakitori is an irresistible Japanese grilled chicken recipe served on skewers. It is so simple but mouthwateringly delicious. It’s perfect as an appetizer or as a main meal. You can make this on a grill or year-round inside under a broiler!

Yakitori

soy sauce (low sodium)

mirin

water

brown sugar

chicken thighs

If using wooden skewers, soak them in water for at least 30 minutes.

Line a sheet pan with tin foil (for easy clean up) and place a wire rack on top.

In a small saucepan, add the soy sauce, mirin, sake, water, and brown sugar. Bring the mixture to a boil and then simmer for 15-20 minutes until the sauce has reduced to around half the amount. Set aside just under half the mixture.

Cut the chicken into 1-inch chunks and thread them onto the soaked skewers.

Brush oil onto the wire rack and place the skewered chicken on top.

Set the broiler on your oven to high, and once the oven is hot, broil the chicken for 5 minutes in the second from the top rack (or middle rack, depending on how hot your oven’s broiler can get).

Then, pull out the sheet pan and generously brush both sides with the prepared sauce and flip it around. Broil for another 2 minutes and generously brush the chicken all over again and broil for another 2 minutes.

Repeat this process one more time, but switch to a clean brush and the previously set aside sauce. Move the sheet pan to the highest rack in the oven, right below the broiler, and do one final generous brush and a 3 minute broil. Keep a close eye on the chicken here, as this final step will give the chicken that charred look. (Total time broiling is 13 minutes)

Let the yakitori rest for a couple of minutes and serve.

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