Description
Japanese Chicken Yakitori is a savory and slightly sweet grilled chicken skewer recipe that features tender pieces of marinated chicken basted with a rich, caramelized sauce made from soy sauce, mirin, garlic, ginger, and brown sugar. Perfect for a flavorful appetizer or main dish, these skewers offer an authentic taste of Japanese street food right at home.
Ingredients
Scale
Chicken and Marinade
- 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)
Equipment
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Prepare Skewers: Soak the wooden skewers in water for 10-20 minutes to prevent them from burning during grilling.
- Make the Sauce: In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar. Stir until the sugar dissolves completely to create the base sauce.
- Prepare Chicken: Trim any excess fat or cartilage from the chicken pieces, then cut them into 1–2 inch chunks. Lightly pound the pieces to tenderize and enhance texture.
- Marinate Chicken: Mix minced garlic, ginger, and ground black pepper into 1/4 cup of the prepared sauce. Add the chicken chunks and toss well to coat evenly. Let the chicken marinate for at least 10 minutes to absorb the flavors.
- Thicken Sauce: Pour the remaining sauce into a saucepan and bring it to a gentle boil over medium heat. Create a slurry by mixing 1 tbsp cornstarch with 2 tbsp of the sauce, then whisk this into the boiling sauce. Stir continuously until the sauce thickens to a syrupy consistency, then remove it from heat.
- Skewer and Grill: Thread the marinated chicken pieces onto the soaked skewers. Grill or broil the skewers over medium-high heat for 8-12 minutes, turning them occasionally. While cooking, baste the chicken generously with the thickened sauce to achieve a caramelized glaze. Cook until the chicken is fully done with an internal temperature of 165°F (74°C).
Notes
- Soaking skewers prevents burning and easier handling during grilling.
- Mirin can be substituted with red wine if unavailable, but mirin adds authenticity and sweetness.
- Marinating for longer than 10 minutes will deepen the flavor but is not mandatory for quick preparation.
- Use a food thermometer to ensure chicken reaches safe cooking temperature.
- This recipe can be cooked using a grill pan or broiler if an outdoor grill is not available.
