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Looking for something tasty and easy to make? Chicken Yakitori is perfect! These juicy grilled chicken skewers are packed with flavor, making them great for quick dinners or weekend BBQs.
Table of Contents
What Is Chicken Yakitori
Chicken yakitori are a delicious Japanese street food where juicy chunks of chicken are skewered with negi (Japanese spring onions) and grilled to perfection over a charcoal fire, often glazed with a sweet and savory yakitori sauce, or simply seasoned with salt or tare (soy sauce).
It’s the ultimate finger food in Japan—crispy on the outside, tender on the inside, and totally addictive!
You can find chicken yakitori skewers at Japanese izakayas, street food stalls, and restaurants specializing in Japanese cuisine. In Japan, many sushi bars and food festivals also feature it as a popular appetizer or snack.
Best Yakitori Chicken Recipe
One of my favorite things to do on the weekends is to have dinner with good friends at a Japanese izakaya or yakitori restaurant. The casual gastro-pub settings and the scrumptious fare at these restaurants have had me hooked since my first trip to Tokyo many years ago.
I just love yakitori. Here’s my easy chicken yakitori recipe—it takes only 20 minutes and involves just four easy steps and simple ingredients. Perfect for spring or summer parties, you’ll have delicious, juicy, and flavorful chicken skewers in no time!
Looking for more chicken skewers recipes? Check out my Filipino Chicken Skewers, Chicken Satay, and Honey Sesame Chicken Skewers recipes!
Why You’ll Love This Yakitori Recipe
- Authentic taste. Enjoy the authentic flavor of Japanese street food right at home with this yakitori recipe.
- Quick and easy. This recipe is a breeze to whip up in just 20 minutes with only four simple steps—great for busy nights or last-minute plans.
- Beginner-friendly. Even if you’re new to cooking, this recipe is straightforward and easy to follow, so you can enjoy grilling without any hassle.
- Packed with flavor. Each bite of these skewers is bursting with juicy chicken, fresh scallions, and a sweet-savory tare sauce that’ll make your taste buds dance.
Ingredients For Chicken Yakitori
- Chicken leg meat – Chicken leg meat preferred as it is juicy and stays super flavorful when grilled.
- Scallions – Add a mild oniony taste and a nice crunch. Plus, they make the chicken smell amazing while grilling. If you can find Negi or Japanese scallion, please use it.
- Soy sauce – Adds a rich, savory kick to the tare (that’s the sauce we’ll be basting on the chicken).
- Mirin – Adds a touch of sweetness and a little tang to our tare, making the chicken glossy and delicious.
See the recipe card for full information on ingredients.
How To Make Chicken Yakitori Skewers
Step 1. Add all the ingredients for the Tare Sauce to a small saucepan and bring to a boil. Transfer to a small bowl and set aside.
Step 2. Thread 3 pieces of chicken onto a bamboo skewer, separating each piece with scallions.
Step 3. Heat up a BBQ grill and sprinkle a small amount of salt sparingly on the surface of the chicken. Turn the skewers and do the same on the other side. Keep turning the chicken to ensure it cooks and chars evenly.
Step 4. When the chicken is almost done, dip the skewer into the tare sauce and grill it for about 30-40 seconds on each side. Serve immediately.
Cooking Tips For Home Cooks
- If you’re using wooden skewers, soak them in water for 30 minutes before grilling. This keeps them from burning up.
- Make sure your chicken pieces are all about the same size. This helps them cook evenly so everything’s perfectly grilled.
- Make sure your grill or grill pan is preheated. A hot grill means better searing and less sticking.
- If you notice that the chicken is charring too quickly, move it to a cooler part of the grill to finish cooking. This prevents burning while still getting that great grill flavor.
- Make sure the chicken hits 165°F (74°C) inside. Or, just cut a piece to make sure it’s no longer pink in the middle.
Frequently Asked Questions
To thicken the sauce, simmer it longer to reduce the liquid. To thin it out, simply add a bit of water.
Yes, you can prepare the sauce in advance and store it in the refrigerator.
Turn the skewers every 2-3 minutes to ensure even cooking and prevent burning. Aim for a nice char on all sides.
You can make chicken yakitori in the oven under the broiler at 450°F (230°C). Place the skewers on a rack over a baking sheet and broil them for about 10-15 minutes, turning occasionally, until they are cooked through and have a nice char.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
This recipe is only 284 calories per serving.
What To Serve With Chicken Yakitori
For a wholesome Japanese meal and easy weeknight dinner, I recommend the following recipes.
I hope you enjoy this post as much as I do. If you try my recipe, please leave a comment and consider giving it a 5-star rating. For more easy and delicious recipes, explore my Recipe Index, and stay updated by subscribing to my newsletter and following me on Facebook, Pinterest, and Instagram for new updates.
Other Recipes You Might Like
Chicken Yakitori
Equipment
- Bamboo skewers soaked before grilling
Ingredients
- 1 lb (500g) boneless and skinless chicken leg meat, cut into bite-size pieces
- scallions, white part only, cut into 2-in (5 cm) lengths
- sea salt
Yakitori Tare Sauce:
- 3 tablespoons soy sauce
- 1/2 cup mirin
- 2 tablespoons sugar
Instructions
- Add all the ingredients for the Tare Sauce to a small saucepan and bring to a boil. Transfer to a small bowl and set aside.
- Thread 3 pieces of chicken onto a bamboo skewer, separating each piece with scallions.
- Heat up a BBQ grill and sprinkle a small amount of salt sparingly on the surface of the chicken. Turn the skewers and do the same on the other side. Keep turning the chicken to ensure it cooks and chars evenly.
- When the chicken is almost done, dip the skewer into the tare sauce and grill it for about 30-40 seconds on each side. Serve immediately.
Notes
- If you’re using wooden skewers, soak them in water for 30 minutes before grilling. This keeps them from burning up.
- Make sure your chicken pieces are all about the same size. This helps them cook evenly so everything’s perfectly grilled.
- Make sure your grill or grill pan is preheated. A hot grill means better searing and less sticking.
- If you notice that the chicken is charring too quickly, move it to a cooler part of the grill to finish cooking. This prevents burning while still getting that great grill flavor.
- Make sure the chicken hits 165°F (74°C) inside. Or, just cut a piece to make sure it’s no longer pink in the middle.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Mmm. Even with a couple of substitutions, this recipe turned out fabulous! I didn’t have dashi shoyu, so I used regular soy sauce. And I didn’t have mirin, so I used twice as much sake and added a little sugar. Absolutely delicious and easy recipe! We will definitely be eating this again! Next time I’m at the Asian market, I’ll try to remember the dashi shoyu and mirin. But like I said, it was still really yummy! Thanks, Bee!