If you’re looking for a simple yet delicious dish that brings bold, savory flavors to the table, look no further than Chicken Yakitori. This Japanese classic is a perfect balance of tender chicken, sweet soy sauce glaze, and a hint of smokiness from the grill.
The best part? It’s incredibly easy to make, with minimal ingredients like chicken thighs, scallions, and a simple mirin-soy glaze. Whether you’re hosting a dinner party or craving something special for yourself, Yakitori makes a satisfying and fun dish to prepare.
What makes this recipe so special is the marinade. With sake, soy sauce, and mirin, it creates a rich depth of flavor that perfectly complements the grilled chicken. It’s that irresistible balance of sweet and savory that you’ll want to enjoy again and again.
Paired with a Cabbage Cucumber Salad and Roasted Carrots, this dish transforms a weeknight meal into something extraordinary. Plus, it’s a healthier, lighter option compared to other grilled meats!
This recipe is trending because it brings the authentic taste of Japan right to your kitchen, without requiring any fancy equipment. It’s the perfect meal for busy nights when you need something flavorful and satisfying.
What Makes This Recipe a Must-Try?
- Quick and Easy: I love how simple it is to make, yet it delivers an impressive, mouthwatering result.
- Perfect for Meal Prep: I often prepare a double batch and enjoy the leftovers for lunch. It’s just as delicious the next day!
- Customizable: Whether you want to add more veggies or adjust the sweetness, this recipe is versatile and adaptable to your taste.
- Healthy and Flavorful: The marinade uses ingredients that are full of flavor, making it a lighter option without compromising on taste.
Chicken Yakitori Recipe
Equipment
- 10 Wooden Skewers
- Grill or Grill Pan
- Small Mixing Bowl
- Tongs or spatula
- Basting Brush
Ingredients
- 10 wooden skewers
- 4 skinless boneless chicken thighs, cut into 1-inch cubes
- 4 scallions sliced into 1-inch pieces
- ½ cup sake
- ½ cup soy sauce
- 3 tablespoons mirin
- 2 tablespoons white sugar
- 1 teaspoon vegetable oil or to taste
Instructions
- Soak wooden skewers in water for about 10 minutes to prevent burning during grilling.
- Cut the chicken thighs into 1-inch cubes and slice scallions into 1-inch pieces.
- Thread the chicken and scallions alternately onto the skewers.
- In a small bowl, whisk together sake, soy sauce, mirin, and sugar until the sugar dissolves.
- Preheat the grill or grill pan over medium heat and lightly grease it with vegetable oil.
- Grill the skewers for 3-4 minutes on each side, basting with the marinade every few minutes.
- Once the chicken is fully cooked and slightly charred, remove the skewers from the grill.
- Serve hot with your favorite side dishes.
Nutrition Info:
| Nutrition | Value |
| Calories | 276kcal |
| Carbohydrates | 15g |
| Protein | 22g |
| Fat | 9g |
| Sugar | 12g |
| Sodium | 1871mg |
Creative Variations For This Recipe!
- Swap Chicken Thighs with Chicken Hearts or Skin-on Meat: Want authentic Izakaya vibes? Try using chicken hearts, liver, or even chicken skin. These cuts caramelize beautifully and bring a whole new depth of flavor to the grill.
- Use Binchotan Charcoal for Traditional Taste: If you’re serious about grilling, try Japanese binchotan charcoal—it burns clean, super hot, and gives yakitori that signature smoky edge without overpowering the glaze.
- Add a Citrus Glaze Twist: Blend yuzu juice or orange zest into your tare sauce for a fresh citrus backnote that balances the soy-sugar base—amazing with grilled chicken!
- Brush with Yolk Tare at the End: In some Tokyo yakitori spots, they finish with a quick brush of raw egg yolk mixed into tare sauce—creamy, shiny, and unexpectedly delicious.
- Try a Salt-Only Version (Shio Yakitori): Skip the sauce entirely and go with high-quality sea salt, a squeeze of lemon, and grilled chicken for a clean, minimalist approach that’s surprisingly bold.
- Add Toasted Sesame Seeds or Furikake: Sprinkle toasted sesame or Japanese furikake (seasoning mix) just before serving for added crunch and umami richness—great if you’re pairing with plain rice.
- Play with Skewer Builds (Negima & Tsukune Style): Alternate chicken with shishito peppers or leeks (Negima), or make homemade chicken meatballs (Tsukune) brushed with tare—both are classic yakitori variations.
- Infuse the Sauce with Smoked Soy Sauce: Replace regular soy sauce with smoked soy or add a dash of liquid smoke—it gives your tare sauce a more complex and deep aroma, especially if you’re using a gas grill.
- Glaze with Honey-Miso for a Sweet Umami Pop: Stir a teaspoon of white miso and honey into your sauce to create a stickier, slightly fermented layer that really hugs the chicken.
- Serve on Mini Rice Slabs for a Yakitori Slider Vibe: Press sushi rice into small ovals, sear lightly, and top with a yakitori skewer. It’s fun, satisfying, and turns your skewers into a more filling small plate.
