Japanese Chicken Yakitori Recipe
Japanese Chicken Yakitori is a flavorful and easy-to-make grilled dish featuring tender chicken skewers coated in a sweet and savory yakitori sauce. Perfect for family dinners, barbecues, or casual get-togethers, this dish is both delicious and versatile. Whether served over rice or as appetizers, these yakitori skewers impress with their mouthwatering caramelized finish and authentic Japanese taste.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: Serves 4 people 1x
- Category: Main
- Method: Grilling
- Cuisine: Japanese
- Diet: Halal
Ingredients
Scale
Chicken and Skewers
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Marinade and Sauce
- 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)
Instructions
- Prepare the Skewers: Soak wooden skewers in water for 10–20 minutes to prevent burning during grilling.
- Make the Yakitori Sauce: In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely to create the yakitori sauce base.
- Prep the Chicken: Trim any excess fat or cartilage from the chicken, then cut into 1–2 inch chunks and lightly pound to tenderize for even cooking.
- Marinate the Chicken: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add chicken pieces and toss to coat evenly. Marinate for at least 10 minutes for flavor infusion, or longer for deeper taste.
- Cook and Thicken the Sauce: Pour remaining sauce into a saucepan and bring to boil over medium heat. Create a slurry by mixing cornstarch with 2 tbsp of sauce, then stir it into the boiling mixture. Simmer until thickened to a syrupy consistency, then remove from heat.
- Grill the Chicken Skewers: Thread marinated chicken onto soaked skewers. Grill or broil over medium-high heat for 8–12 minutes, turning occasionally. Regularly baste with the thickened sauce to achieve a glossy, caramelized finish and ensure the internal temperature reaches 165°F (74°C).
Notes
- Soak wooden skewers to prevent burning during grilling.
- For deeper flavor, marinate the chicken for at least 30 minutes or overnight.
- Monitor grill temperature to avoid burning while ensuring proper caramelization.
- Baste the chicken regularly during grilling for a glossy, flavorful finish.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze leftovers for up to 3 months; reheat in oven at 350°F (175°C) for 10–15 minutes or on stovetop over medium-low heat.
Keywords: Japanese Chicken Yakitori, grilled chicken skewers, yakitori sauce, Japanese BBQ, easy chicken recipe, grilled chicken, savory chicken skewers
Find it online: https://tastygenius.com/japanese-chicken-yakitori-recipe/
