Description
Japanese Chicken Yakitori is a deliciously sweet and savory grilled chicken skewer dish featuring tender chunks of chicken breast or thighs marinated in a blend of soy sauce, ginger, garlic, and mirin, then basted with a rich caramelized yakitori sauce. Ideal for family dinners or casual gatherings, these skewers offer a perfect balance of smoky, tangy, and sweet flavors that pair wonderfully with steamed rice or as a flavorful appetizer.
Ingredients
Chicken and Marinade
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced or 1 tsp ginger powder
- 1 tsp ground black pepper
- 1/4 cup of prepared yakitori sauce (from the sauce recipe below)
Yakitori Sauce
- 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)
Other
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Prepare the Skewers: Soak the wooden skewers in water for 10 to 20 minutes to prevent them from 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.
- Prep the Chicken: Trim any excess fat or cartilage from the chicken, then cut into 1 to 2 inch chunks. Lightly pound the pieces to tenderize the meat for juicier results.
- Marinate the Chicken: In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared yakitori sauce. Add the chicken pieces and toss thoroughly to coat. Marinate for at least 10 minutes for flavor penetration.
- Thicken the Sauce: Pour the remaining sauce into a saucepan and bring to a boil over medium heat. Mix 1 tbsp cornstarch with 2 tbsp of the sauce to create a slurry. Stir this slurry into the boiling sauce to thicken it. Simmer until the sauce achieves a syrupy consistency, then remove from heat.
- Thread and Grill: Thread the marinated chicken onto the soaked skewers. Grill or broil over medium-high heat for 8 to 12 minutes, turning occasionally for even cooking.
- Baste and Finish Cooking: During grilling, regularly baste the chicken with the thickened yakitori sauce to build a glossy, caramelized coating. Continue until the chicken is cooked through and reaches an internal temperature of 165°F (74°C).
Notes
- Soaking the skewers in water before grilling prevents them from burning.
- For a deeper, more intense flavor, marinate the chicken for at least 30 minutes or overnight if time permits.
- Keep an eye on the grill temperature to avoid burning the chicken while achieving perfect caramelization.
- Regular basting during grilling helps build flavor and a shiny finish on the yakitori.
- Store any leftover skewers in an airtight container and refrigerate for up to 3 days.
