japanese chicken skewers

Chicken yakitori recipe is an easy Japanese grilled dish served on skewers. The chicken is basted with a savory sweet Asian sauce as it cooks on the hot barbecue.

Chicken Yakitori

soy sauce

water

mirin rice wine

rice vinegar

brown sugar

ginger (minced)

garlic (minced)

cornstarch

chicken

bamboo skewers (or metal skewers)

kosher salt (as needed for seasoing)

black pepper (as needed for seasoning)

tablspoons vegetable oil

sesame seeds

In a medium-size pot whisk together soy sauce, water, mirin, rice vinegar, sugar, ginger, garlic, and cornstarch.

Bring mixture to a boil, constantly whisk until sauce is slightly thickened, about 1 minute.

Transfer 1 cup of the sauce to a bowl to use for basting the chicken.

Thread cut pieces of chicken on wooden skewers that have been soaked in water for 30 minutes. Season with salt and pepper on both sides.

Drizzle both sides of skewers with a small amount of oil to prevent sticking when cooking.

Preheat grill over medium-high heat. Use a paper towel dipped in oil to clean and grease the grill grates.

Once the grill is hot add the skewers and cook for 4 minutes. Flip over and baste the cooked side with the sauce. Cook 4 minutes.

Flip skewer over, baste with sauce, cook 2 minutes covered.

Flip skewer over again, baste, cook 2 minutes covered.

Repeat flipping, basting and covered cooking 2 additional times, 16 minutes total cooking time.

Sprinkle chicken yakitori skewers with sesame seeds. Serve immediately with additional sauce.

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

sake

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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