Can I make Japanese Chicken Yakitori without a grill?

Yes, you can prepare Japanese Chicken Yakitori using a stovetop grill pan or your oven’s broiler. Both methods still give you caramelization and flavor. For best results, baste the chicken with sauce frequently while cooking.

How long should I marinate the chicken for yakitori?

A quick 10-minute marinade works, but for deeper, richer flavors, marinate the chicken for at least 30 minutes or even overnight. The longer marination allows the ginger, garlic, and soy to infuse thoroughly.

What type of chicken works best for yakitori?

While both chicken thighs and chicken breasts can be used, thighs are the preferred choice for Japanese Chicken Yakitori. They stay juicier and more flavorful during grilling, while breasts are leaner but can dry out more quickly.

Japanese Chicken Yakitori – Easy Grilled Skewers with Sweet & Savory Flavor

Name: Japanese Chicken Yakitori
Prep time: 20 min
Cook time: 12 min
Total time: 32 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 or 1 tsp ginger powder; 1 tsp ground black pepper; 1/3 cup soy sauce; 1/3 cup water; 3 tbsp red wine or mirin; 1/4 cup + 2 tbsp brown sugar; 1 tbsp distilled vinegar or rice vinegar; 1 tbsp cornstarch (for thickening); 6–7 wooden skewers (soaked in water for 10–20 minutes)

Description

Japanese Chicken Yakitori is a classic Japanese dish made with skewered chicken grilled to perfection and coated in a sweet-savory glaze. This recipe is simple, flavorful, and perfect for weeknight dinners, parties, or backyard barbecues.

Ingredients

Scale

5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
2 garlic cloves, minced
1 tbsp fresh ginger, minced or 1 tsp ginger powder
1 tsp ground black pepper
1/3 cup soy sauce
1/3 cup water
3 tbsp red wine or mirin
1/4 cup + 2 tbsp brown sugar
1 tbsp distilled vinegar or rice vinegar
1 tbsp cornstarch (for thickening)
6–7 wooden skewers (soaked in water for 10–20 minutes)

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Instructions

Soak wooden skewers in water for 10–20 minutes to prevent burning during grilling.
In a bowl, mix soy sauce, water, mirin, brown sugar, and vinegar until the sugar dissolves. Set aside (do not add cornstarch yet).
Trim excess fat from the chicken, lightly pound to tenderize, and cut into 1–2 inch chunks.
In a large bowl, combine chicken pieces with garlic, ginger, and black pepper. Add 1/4 cup of the sauce and marinate for at least 10 minutes.
Pour the remaining sauce into a saucepan, bring to a boil, and stir in a slurry of cornstarch mixed with 2 tbsp sauce. Cook until thickened.
Thread marinated chicken onto soaked skewers. Grill or broil over medium-high heat for 8–12 minutes, turning occasionally.
Baste frequently with thickened sauce while cooking until chicken is caramelized and fully cooked (165°F / 74°C internal temperature).
Serve hot over rice, with vegetables, or as appetizers.

Notes

Marinate longer (30 minutes to overnight) for deeper flavor.
Soak skewers properly to avoid burning.
Do not overcrowd the grill to ensure even cooking.
Use chicken thighs for juicier results, though breasts work for a leaner option.
Leftovers can be refrigerated for up to 3 days or frozen for 3 months.

Prep Time: 20 minutes
Cook Time: 12 minutes
Category: Main
Method: Grilling
Cuisine: Japanese

Nutrition

Serving Size: 1 skewer (100g)
Calories: 239
Sugar: 11g
Sodium: 870mg
Fat: 5g
Saturated Fat: 1g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: <1g
Protein: 28g
Cholesterol: 75mg