Description
Chicken Yakitori brings Japanese street food straight to your kitchen with juicy, grilled skewers that sizzle with flavor. Marinated chicken pieces caramelized over charcoal create a mouthwatering meal perfect for casual dinners or backyard gatherings.
Ingredients
Scale
Protein:
- 1.5 lb (680 g) boneless, skinless chicken thighs
Aromatics and Seasonings:
- ¾ green onions, cut into 1-inch pieces
- 1 teaspoon grated garlic
- 1 teaspoon grated ginger
- Salt and pepper, to taste
- Toasted sesame seeds
- Chopped green onions
Sauce Ingredients:
- ½ cup (120 ml) soy sauce
- ½ cup (120 ml) mirin
- ¼ cup (50 g) brown sugar
- 2 tablespoons (30 ml) sake or apple juice
Skewers:
- Bamboo or metal skewers
Instructions
- Trim 1.5 pounds chicken thighs into uniform 1-inch cubes, ensuring each piece is patted completely dry for optimal grilling results.
- Slice 4-5 green onions into 1-inch segments, creating balanced segments for skewering.
- Craft yakitori sauce by combining 120 ml soy sauce, 120 ml mirin, 50 g brown sugar, 30 ml sake, 1 teaspoon grated garlic, and 1 teaspoon grated ginger in a small saucepan.
- Simmer sauce over medium heat for 10 minutes, stirring occasionally until liquid reduces and thickens slightly. Remove from heat and let cool.
- Thread chicken and green onion pieces alternately onto pre-soaked bamboo skewers, ensuring balanced distribution.
- Preheat outdoor grill or cast-iron grill pan to 400°F (204°C), lightly coating surface with neutral cooking oil.
- Season assembled skewers with pinches of salt and freshly cracked black pepper on both sides.
- Grill skewers for 3-4 minutes per side, rotating to achieve consistent golden-brown char marks.
- Generously brush skewers with prepared yakitori sauce during final 2 minutes of cooking.
- Remove skewers when internal chicken temperature reaches 165°F (74°C) and exterior appears glossy and caramelized.
- Garnish with toasted sesame seeds and finely chopped green onions before serving immediately.
Notes
- Pat the chicken completely dry before threading to ensure proper caramelization and prevent steaming on the grill.
- Soak wooden skewers in water for 30 minutes before using to prevent burning during grilling.
- For a gluten-free version, replace traditional soy sauce with tamari and confirm sake is gluten-free.
- When grilling, watch carefully and adjust heat to prevent burning, as the sugary tare sauce can quickly char.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 6
- Calories: 204
- Sugar: 6 g
- Sodium: 1020 mg
- Fat: 7 g
- Saturated Fat: 2 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 23 g
- Cholesterol: 70 mg