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Chicken Yakitori Recipe

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3.8 from 12 reviews

Delicious and authentic Chicken Yakitori recipe featuring tender grilled chicken thigh skewers glazed with a savory homemade yakitori sauce made from soy sauce, mirin, sake, and ginger. Perfectly caramelized and garnished with scallions for a classic Japanese street food experience at home.

  • Total Time: 55 minutes
  • Yield: 4 servings

Ingredients

Yakitori Sauce

  • 1 cup soy sauce
  • 1 cup mirin
  • 1/2 cup sake (or dry sherry)
  • 1/4 cup water
  • 1/4 cup brown sugar
  • 2 cloves garlic (peeled and smashed)
  • 1 teaspoon grated fresh ginger
  • Green part of 2 green onions

Chicken and Skewers

  • 2 pounds boneless, skinless chicken thigh meat
  • 2 bunches green onions (for threading and garnish)
  • Kosher salt (to taste)
  • Wooden skewers (soaked in water for 30-60 minutes)

Instructions

  1. Soak Skewers: Submerge wooden skewers in water for at least 30 minutes to prevent burning during grilling.
  2. Prepare Yakitori Sauce: Combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and green parts of green onions in a medium saucepan. Bring to a boil over high heat, then reduce to medium and simmer for 15-20 minutes until the sauce reduces by about half and thickens slightly. Let it cool—thickening will continue. Reserve some sauce for serving.
  3. Prepare Chicken and Onions: Cut chicken thigh meat into 1 1/2-inch pieces, trimming excess fat. Slice green onions into 1 1/2-inch segments.
  4. Assemble Skewers: Thread chicken and green onion pieces alternately onto soaked skewers, fitting about 4 chicken pieces and 3 green onion pieces per skewer. Fold chicken as needed to fit securely. Lightly season with kosher salt.
  5. Preheat Grill or Broiler: Prepare a charcoal grill for medium-high direct heat or preheat the broiler to high.
  6. Cook Skewers: Grill or broil the skewers for 4-5 minutes per side initially. Flip the skewers, brush with yakitori sauce, grill another 4-5 minutes, then flip and brush again. Cook for an additional 1-2 minutes until chicken is cooked through and sauce is caramelized and glossy.
  7. Serve: Transfer skewers to a plate and brush with reserved sauce. Garnish with thinly sliced green onions or sesame seeds if desired. Serve immediately.

Notes

  • Soaking wooden skewers prevents them from burning on the grill or under the broiler.
  • Yakitori sauce can be made ahead and stored refrigerated for 2-3 months.
  • Using chicken thighs keeps the meat juicy and tender, but breasts can be substituted for a leaner option.
  • Adjust the sugar in the sauce for sweeter or less sweet glaze according to taste.
  • Broiling is an excellent indoor alternative if a grill is not available.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Appetizer
  • Method: Grilling
  • Cuisine: Japanese

Find it online: https://dishiary.com/chicken-yakitori-recipe/