Name: Japanese Chicken Yakitori Recipe
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 (Japanese rice wine); 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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If you’ve ever wandered into a cozy Japanese izakaya, you might have tasted the smoky, sweet, and savory delight that is yakitori. This Japanese Chicken Yakitori Recipe brings that authentic experience right into your kitchen—perfectly charred chicken on skewers glazed with a luscious homemade sauce that dances between umami and a hint of sweetness. It’s one of those recipes that’s quick to whip up yet feels special enough for dinner parties or a casual weeknight treat.

I love this recipe because it’s straightforward but incredibly satisfying. The marinade tenderizes the chicken just right, and the sauce reduces into this glossy, sticky coating that clings to every bite. Plus, it’s so versatile—you can make it with chicken breast or thighs, depending on your preference. Seriously, once you master this Japanese Chicken Yakitori Recipe, you’ll want to make it again and again, especially when you crave that comforting but exciting flavor combo.

Ingredients You’ll Need

Each ingredient here plays a vital role, from tenderizing the chicken to creating that signature yakitori glaze. I always recommend soaking your wooden skewers ahead of time—it’s a small step that can save you from a smokey disaster. The red wine or mirin adds that essential depth, while brown sugar balances the savory notes with natural sweetness.

Boneless chicken breast or chicken thighs: Chicken thighs tend to stay juicier and more flavorful, but breasts work perfectly if you prefer leaner meat.
Garlic cloves: Fresh is best here; minced finely so it infuses without overpowering.
Fresh ginger or ginger powder: Fresh adds a vibrant zing, though ginger powder is a handy substitute.
Ground black pepper: Gives a subtle warmth that rounds out the flavors.
Soy sauce: The salty backbone of the marinade, choose a good quality one for best results.
Water: Balances the soy sauce’s saltiness for the perfect glaze consistency.
Red wine or mirin (Japanese rice wine): Mirin adds sweetness, but red wine is an accessible alternative that works well too.
Brown sugar: Adds caramel notes that help the sauce achieve that glossy finish when cooked.
Distilled or rice vinegar: The vinegar brightens and balances the sweetness beautifully.
Cornstarch: For thickening the sauce to the ideal sticky texture.
Wooden skewers: Soaked in water before grilling to prevent burning and help with handling.

Variations

I encourage you to make this Japanese Chicken Yakitori Recipe your own. Sometimes, I swap out the chicken thighs for veggies like shiitake mushrooms or scallions to create a mixed skewer for variety. It’s a flexible platform to explore flavors you love, so don’t hesitate to personalize it.

Spicy Yakitori: Adding a pinch of chili flakes or a dab of Sriracha to the marinade gives it a wonderful kick—I’ve done this for game nights, and it always impresses!
Low-Sodium Version: Use low-sodium soy sauce and reduce the sugar slightly to make it lighter but still delicious.
Vegetarian Twist: Swap chicken for hearty tofu or eggplant chunks and follow the same marinade steps for a veggie-friendly option.
Using Chicken Wings: Sometimes I grab wings instead of boneless pieces—they grill up nicely and are finger-licking good.

How to Make Japanese Chicken Yakitori Recipe

Step 1: Prepare Your Skewers and Sauce Base

Start by soaking your wooden skewers in water for at least 10 minutes. This little tip helps prevent them from burning on the grill, which trust me, makes your life easier. Meanwhile, in a bowl, whisk together soy sauce, water, red wine (or mirin), brown sugar, and vinegar until the sugar completely dissolves. This forms the base of your flavorful glaze and marinade, so give it a good stir.

Step 2: Prep and Marinate the Chicken

Trim any extra fat or cartilage, then cut your chicken into roughly 1-2 inch chunks—bite-sized pieces make a big difference when grilling. Lightly pounding the chicken helps tenderize it, which I like to do with a meat mallet wrapped in plastic wrap to avoid mess. Toss the chicken with minced garlic, ginger, ground black pepper, and 1/4 cup of your sauce mixture until it’s all evenly coated. Let it marinate at least 10 minutes; I often sneak in a quick stir halfway through to make sure every piece soaks up the flavor.

Step 3: Reduce the Sauce to a Glaze

Pour the remaining sauce into a small saucepan and bring it to a boil over medium heat. Make a cornstarch slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of the sauce until smooth, then stir this into the boiling mixture. Keep it simmering gently until the sauce thickens to a syrupy consistency. This step transforms your glaze, so watch closely—it can go from perfect to too thick quickly!

Step 4: Skewer and Grill the Chicken

Thread the marinated chicken pieces onto your soaked skewers, packing them snugly but not overly tight. Whether you’re using a grill, grill pan, or broiler, cook over medium-high heat for about 8 to 12 minutes total, turning often. Don’t forget to baste the chicken generously with that thickened sauce throughout cooking—trust me, it creates the most amazing caramelized finish. Check that the internal temperature hits 165°F (74°C) to ensure safety and juiciness.

How to Serve Japanese Chicken Yakitori Recipe

Four wooden skewers with glazed grilled chicken pieces are laid side by side on a wooden board, each piece golden brown with charred spots showing a glossy, sticky texture. To the right of the skewers, there is a neat mound of white rice topped with finely chopped green herbs. Behind the skewers and rice, a small round bowl holds dark soy sauce, and beside it are a few slices of bright orange pickled vegetables. The whole scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I’m a sucker for a sprinkle of toasted sesame seeds and thinly sliced green onions on my yakitori skewers—it adds a little fresh crunch and nutty flavor that complements the sweet-savory glaze beautifully. Sometimes, I like a wedge of lemon on the side for a quick zing if I’m feeling adventurous.

Side Dishes

Japanese Chicken Yakitori recipe pairs wonderfully with steamed white rice or sticky sushi rice. I also love serving it alongside a simple cucumber salad dressed with rice vinegar or a bowl of miso soup to round out the meal with traditional Japanese touches. It’s amazing how such modest sides make the whole dinner pop!

Creative Ways to Present

For casual get-togethers, I arrange the skewers on a wooden board with small bowls of pickled ginger and extra glaze for dipping. During special occasions, I like threading alternating pieces of chicken and vegetables like bell peppers or scallions on the skewers to make the platter visually stunning and flavorful. It’s a simple tweak that guests always notice and appreciate.

Make Ahead and Storage

Storing Leftovers

If you have any leftovers (which might surprise you how quickly they disappear), store the cooked skewers in an airtight container in the fridge for up to 2 days. I find wrapping them in foil before placing in the container helps keep the sauce intact and the chicken juicy.

Freezing

Freezing cooked yakitori isn’t something I do often, because the fresh grilled texture is part of the charm. However, you can freeze the uncooked, marinated chicken skewers by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag for up to 1 month. Just thaw overnight in the fridge before grilling.

Reheating

To reheat, I gently warm leftovers in a skillet over medium heat, adding a splash of water or extra sauce to prevent drying out. Alternatively, a few minutes under the broiler refreshes the char and caramelization nicely without cooking it again too much.

FAQs

Can I use chicken thighs instead of breasts for Japanese Chicken Yakitori Recipe?

Absolutely! Chicken thighs are actually my favorite choice for yakitori because they stay juicy and develop a richer flavor when grilled. Breasts work fine too if you prefer leaner meat—just be careful not to overcook them, as they can dry out faster.
What is mirin, and can I substitute it in this recipe?

Mirin is a sweet Japanese rice wine often used in cooking to add sweetness and depth. If you don’t have it on hand, dry sherry or red wine works well as an alternative, though the flavor will differ slightly. You can also increase the brown sugar a bit to compensate for less sweetness.
Do I have to use wooden skewers for this recipe?

Wooden skewers are traditional and convenient, especially when soaked beforehand to prevent burning. If you prefer, metal skewers work great and don’t require soaking, but just remember they conduct heat, so use tongs carefully when handling.
Can I make the sauce thicker or thinner?

Yes! Adjust the cornstarch slurry amount to control thickness. If you want a thinner sauce, use less cornstarch or skip the thickening step entirely, but for that classic yakitori glaze, a syrupy consistency is ideal.
How long can I marinate the chicken for the Japanese Chicken Yakitori Recipe?

While 10-15 minutes is sufficient for a quick infusion of flavors, marinating the chicken for up to 2 hours in the fridge will deepen the taste and tenderize the meat further. Just avoid marinating much longer to prevent the texture from becoming mushy.

Final Thoughts

This Japanese Chicken Yakitori Recipe is one of those dishes that feels like a warm hug after a long day. It’s quick enough to fit into busy weeknights but special enough that it becomes a new favorite for entertaining friends. I hope you enjoy grilling up these sticky, flavorful skewers as much as I do—and maybe even discover your own twists to make it truly yours. So grab your skewers, fire up that grill or broiler, and get ready to impress everyone at your table with this simple but irresistible taste of Japan.

Japanese Chicken Yakitori Recipe