When people think of Japanese food, they usually think of sushi, but have you ever heard of chicken yakitori?
This amazing grilled chicken dish proves that there is a lot more to this wonderful cuisine than meets the eye.
Delicious succulent chicken skewers served with a rich yakitori sauce on the side. This dish is incredibly easy yet oh-so satisfying!
Why you'll love this chicken yakitori recipe
- These juicy chicken skewers are so tender and delicious
- Yakitori sauce is to die for
- It's an incredibly easy recipe to put together
Equipment needed
There are a few important pieces of equipment that you'll need to cook this fantastic Japanese grilled chicken recipe.
- Bamboo skewers – eco-friendly bamboo skewers are cost effective, heat resistant and disposable
- Small sauce pan – you'll need this to mix your homemade sauce ingredients
How to make this chicken yakitori recipe
For the skewers, you need chicken thighs or chicken breasts, and skewers.
If using wooden skewers, soak them in water for a while first to prevent them from burning during the cooking process.
Slice the chicken into bite-sized pieces and thread onto the soaked skewers.
For the sauce you need, soy sauce, mirin, sake and sugar.
Place all the sauce ingredients in a pot and simmer until the sugar has dissolved. Slather the cooled sauce onto the chicken and grill to perfection. Enjoy!
What to serve with chicken yakitori
Accompaniments
- White Rice: Classic steamed white rice is a perfect base to soak up the yakitori sauce.
- Brown Rice: For a healthier option, serve with steamed brown rice.
- Soba: Cold or hot soba noodles tossed in a light soy sauce dressing.
- Udon: Warm udon noodles in a mild broth or lightly stir-fried.
- Ramen: Serve with a simple soy-based or miso-based broth.
- Grilled Vegetables: Grilled bell peppers, zucchini, mushrooms, and asparagus.
- Pickled Vegetables: Japanese pickles such as tsukemono, pickled ginger, or kimchi.
- Salad: Fresh green salad with a sesame dressing or a cucumber and seaweed salad.
- Miso Soup: Traditional miso soup with tofu, seaweed, and green onions.
- Clear Soup: A light broth with mushrooms, spinach, and a hint of soy sauce.
Garnishes
- Toasted Sesame Seeds: Sprinkle toasted sesame seeds over the yakitori for added texture and flavor.
- Chopped Green Onions: Finely chop green onions to add a fresh and mild onion flavor.
- Shichimi Togarashi: A Japanese spice blend that adds a bit of heat and complexity.
- Nori (Seaweed): Finely shredded nori sprinkled on top adds a savory umami flavor.
Dipping Sauces
- Extra Yakitori Sauce: Serve extra yakitori sauce on the side for additional dipping.
- Ponzu Sauce: A tangy citrus-based soy sauce that complements the flavors of yakitori.
- Wasabi Mayo: mixture of wasabi and mayonnaise for a spicy, creamy dip.
Beverage Pairings
- Japanese Green Tea: Hot or iced green tea is a traditional and refreshing pairing.
- Sake: A glass of chilled sake complements the flavors of the yakitori.
- Beer: Light, crisp beers such as Japanese lagers (e.g., Asahi, Sapporo) are excellent choices.
- Plum Wine: Sweet and slightly tangy plum wine pairs well with the savory-sweet yakitori.
Additional Dishes
- Edamame: Lightly salted and steamed edamame beans as a simple starter.
- Gyoza: Pan-fried dumplings with a soy-vinegar dipping sauce.
- Tempura: Lightly battered and fried vegetables or shrimp for a crispy side.
- Onigiri: Rice balls filled with pickled plum, salmon, or other fillings.
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Variations to this recipe
- Spicy Yakitori: Add a pinch of red pepper flakes or a small amount of sriracha to the yakitori sauce for a spicy kick.
- Garlic and Ginger Yakitori: Add 2 cloves of minced garlic and ½ teaspoon of grated fresh ginger to the yakitori sauce for enhanced flavor.
- Teriyaki-Style Yakitori: Add 2 tablespoons of pineapple juice to the sauce for a teriyaki-style sweetness.
- Sesame Yakitori: Stir in 1 tablespoon of toasted sesame oil to the yakitori sauce and sprinkle the finished skewers with toasted sesame seeds.
- Vegetarian Yakitori: Substitute chicken with firm tofu, mushrooms, bell peppers, zucchini, or other favorite vegetables. Follow the same marinating and cooking instructions.
- Beef or Pork Yakitori: Replace chicken with beef or pork pieces. Adjust the cooking time accordingly as different meats may require longer or shorter cooking times.
- Sweet Yakitori: Increase the amount of brown sugar by 1-2 tablespoons for a sweeter sauce.
- Citrus Yakitori: Add 1 tablespoon of orange or lemon juice to the sauce for a citrusy twist.
Popular substitutions
- Gluten-Free Soy Sauce or Tamari: For a gluten-free option, use tamari or a gluten-free soy sauce.
- Low-Sodium Soy Sauce: To reduce the sodium content, use a low-sodium soy sauce.
- Rice Vinegar and Sugar: If mirin is not available, use 1 tablespoon of rice vinegar plus ½ teaspoon of sugar for every tablespoon of mirin required.
- White Wine and Sugar: Another substitute is a mixture of white wine and sugar (1 tablespoon of white wine plus ½ teaspoon of sugar).
- Dry Sherry: Dry sherry can be used as a substitute for sake.
- Chinese Rice Wine: Chinese rice wine (Shaoxing wine) is another suitable alternative.
- Additional Mirin or Water: For a non-alcoholic option, replace sake with additional mirin or water.
- White Sugar: White sugar can be used as a direct substitute.
- Honey or Maple Syrup: These can be used for a different flavor profile, keeping in mind that they are sweeter than brown sugar.
What is yakitori?
It's a traditional Japanese type of skewered chicken. It involves attaching chicken pieces, typically chicken thigh or chicken breast, to a skewer before grilling.
Traditionally, these grilled chicken skewers are cooked over a charcoal fire, although nowadays, there are many different ways to cook this classic recipe.
What is yakitori sauce?
This homemade sauce, traditionally served with yakitori chicken, is made from Japanese soy sauce, mirin, sake, and caster sugar. Its rich flavor elevates this dish to a whole new level.
For detailed information on how to make it, check out my authentic yakitori sauce recipe.
What's the difference between Chinese and Japanese soy sauce?
Most Chinese soy sauce is produced using a shorter brewing process and has a higher salt content than the Japanese type. Some are chemically produced, whereas others are only partially brewed. Many contain caramel coloring (E150), added sugar, monosodium glutamate (MSG), and preservatives, which may give the sauce an artificial taste.
Authentic Japanese soy sauce, also known as “shoyu,” is brewed with cultured yeast for many months. It generally has a lower salt content and includes roasted wheat, which improves the flavor, aroma, and color of the sauce.
How do you store and reheat chicken yakitori?
Storage:
- Refrigeration:
- Allow the cooked chicken yakitori to cool to room temperature.
- Transfer the chicken skewers to an airtight container or wrap them tightly in aluminum foil or plastic wrap.
- Store in the refrigerator for up to 3 days.
- Leftover sauce will keep in the fridge in a mason jar for a 2-3 months.
Freezing:
- To Freeze:
- Allow the cooked chicken yakitori to cool completely.
- Remove the chicken pieces from the skewers for easier storage.
- Place the chicken pieces in a single layer on a baking sheet and freeze for 1-2 hours until solid. This prevents them from sticking together.
- Transfer the frozen chicken pieces to a freezer-safe container or resealable freezer bag, removing as much air as possible.
- Label the container with the date.
- Freeze for up to 2 months.
- To Thaw:
- Transfer the frozen chicken yakitori to the refrigerator and let it thaw overnight.
- Alternatively, for a quicker thaw, place the sealed container or bag in a bowl of cold water, changing the water every 30 minutes until thawed.
Reheating:
- Stovetop:
- Heat a grill pan or skillet over medium heat.
- Add a small amount of oil to the pan.
- Reheat the thawed chicken pieces, turning occasionally, until they are heated through and slightly caramelized, about 5-7 minutes.
- Baste with additional yakitori sauce if desired.
- Oven:
- Preheat the oven to 350°F (175°C).
- Place the thawed chicken pieces on a baking sheet lined with aluminum foil.
- Reheat in the oven for about 10-15 minutes, or until heated through.
- Optionally, broil for the last 2-3 minutes to caramelize the sauce.
- Microwave:
- Place the thawed chicken pieces in a microwave-safe dish.
- Cover with a microwave-safe lid or plastic wrap (leave a small vent).
- Microwave on medium power in 30-second intervals, stirring or turning the pieces in between, until heated through.
- Air Fryer:
- Preheat the air fryer to 350°F (175°C).
- Place the thawed chicken pieces in the air fryer basket in a single layer.
- Air fry for 5-7 minutes, shaking the basket halfway through, until the chicken is heated through and slightly crispy.
- Baste with additional yakitori sauce if desired.
More amazing Japanese recipes
Can't get enough food inspiration from the land of the rising sun? I've got more delicious treats for you:
- Miso eggplant – this vegan recipe is tasty, simple and healthy, a dish that the whole family will fall in love with
- Takuan – this traditional Japanese pickle is simply sensational
- Mochi waffles – mix up your waffle game with this fabulous Japanese influenced dessert
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📖 Recipe
Yakitori Chicken Recipe
- Total Time: 55 minutes
- Yield: 6 portions, as main course 1x
- Diet: Low Lactose
Description
Try this Chicken Yakitori recipe featuring juicy, marinated chicken skewers grilled to perfection, delivering authentic Japanese flavors.
Ingredients
For the Yakitori Sauce
- 1 cup soy sauce
- 1 cup mirin
- ½ cup sake
- ¼ cup brown sugar (packed and leveled off)
For the Chicken Skewers
- 1 kg boneless, skinless chicken thighs, cut into bite-sized pieces
- 1 bunch of green onions (scallions), cut into 2-inch pieces
- Bamboo skewers, soaked in water for 30 minutes
Instructions
Yakitori Sauce
- Combine Ingredients: In a small saucepan, combine the soy sauce, mirin, sake, and brown sugar.
- Heat and Dissolve Sugar: Bring the mixture to a boil over medium-high heat, stirring to ensure the sugar dissolves completely.
- Simmer and Thicken: Once boiling, reduce the heat to medium-low and let it simmer for about 10-15 minutes, or until the sauce has thickened slightly and has a glossy appearance.
- Cool and Store: Remove the sauce from heat and let it cool. Transfer the cooled sauce to a clean bottle or jar. Store in the refrigerator until ready to use.
Chicken Skewers
- Prepare Skewers: Thread the chicken pieces and green onions alternately onto the soaked bamboo skewers.
Different Cooking Methods
1. Grilling
- Preheat Grill: Preheat the grill to medium-high heat. If using a charcoal grill, ensure the coals are evenly distributed and hot.
- Grill Chicken Skewers: Place the chicken skewers on the grill. Grill for about 4-5 minutes per side, basting generously with the yakitori sauce during the last few minutes of grilling. Continue to turn and baste until the chicken is cooked through and nicely glazed.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
2. Broiling (Oven)
- Preheat Broiler: Preheat the broiler to high and position the oven rack about 6 inches from the heat source.
- Broil Chicken Skewers: Place the skewers on a foil-lined baking sheet. Broil for about 5-6 minutes per side, basting with yakitori sauce during the last few minutes of cooking, until the chicken is cooked through and nicely caramelized.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
3. Pan-Frying
- Heat Pan: Heat a grill pan or skillet over medium-high heat. Lightly oil the pan.
- Cook Chicken Skewers: Place the skewers in the pan. Cook for about 4-5 minutes per side, basting with yakitori sauce during the last few minutes of cooking, until the chicken is cooked through and nicely glazed.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
4. Air Frying
- Preheat Air Fryer: Preheat the air fryer to 400°F (200°C) for about 5 minutes.
- Air Fry Chicken Skewers: Lightly brush or spray the air fryer basket with oil. Place the chicken skewers in the basket, ensuring they are not overcrowded.
- Air fry for about 8-10 minutes, turning and basting with yakitori sauce halfway through cooking, until the chicken is cooked through and nicely glazed.
- Check for Doneness: Ensure the chicken reaches an internal temperature of 165°F (74°C) to ensure it is fully cooked.
Serve
- Remove the skewers from the heat and let them rest for a couple of minutes. Serve hot with additional yakitori sauce on the side.
- Prep Time: 30 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Grill
- Cuisine: Japanese
Nutrition
- Serving Size:
- Calories: 388
- Sugar: 27.7 g
- Sodium: 1518.8 mg
- Fat: 7 g
- Saturated Fat: 1.8 g
- Trans Fat: 0 g
- Carbohydrates: 33.5 g
- Fiber: 0.2 g
- Protein: 36.1 g
- Cholesterol: 156.7 mg
Renil M. George
looking so yummy, i will surely try this at home,
Rafal
Wow! This was excellent. The first time I made it I followed the recipe and it seems a little bland. But the second time I doubled the spices and added a clove of minced garlic to the meat. I served it with a Greek yogurt sauce and yellow rice. The family can't stop talking about it. My husband took the leftovers to his boss and now he's requested I make more, just for him! Delicious!
Michelle
Thanks for the great feedback, Rafal. Has your husband had a raise yet? 😉
Marla
Yakitori sauce is such a great way to flavor kebabs!
It is Kebab week at Get Grillin' we would love if you submitted up to any 3 recipes (they don't have to be grilled) to our link up. This one would be perfect!
This week we have a Rosle Grill Utensils giveaway. http://su.pr/1BZGKK
Michelle
Rainie: The brand I use is Sawanotsuru, a refined Japanese sake. It's available in the UK at Waitrose.
Rainie
May I know what sake did you use?
Rainie
May I know what sake did you use?
Michelle
Solange: Thanks for pointing out the mistake. While the PDF version was correct the online version was not. It has been rectified. 🙂
Solange
This looks lovely and I'll make sure to try it over the week-end, I can't quiet fathom why it takes 2 hours cooking...haveI missed something?
Jeanne @ Cooksister!
You are so right - a) there is more to Japanese cuisine than sushi and b) all soy sauces were not created equal. My dark soy sauce (Chinese) has a VERy strident flavour, so I need to keep 2 bottles, one light and one dark. Your yakitori look DIVINE!
Jamie
Very cool - I must research this all out next I go to my Asian supermarket!
And this Yakatori chicken looks so delicious! Easy, too. Yum! Must try! We love these flavors!
alec
oh, boy ... these look LOVELY.
Kavey
These do look good!
Learned only recently about the different types of Soy from teanamu who runs cookery workshops. Very interesting to see and taste the difference!
deana
Great information and I love yakitori..so simple and a great recipe!