Chicken Yakitori

4.75 from 4 votes

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.

Prep Time15

Cook Time5

Total Time20

Course: Chicken

Cuisine: Japanese Recipes

Keyword: Chicken Yakitori

Servings: people

Author: Bee Yinn Low

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