Description
Experience the authentic flavors of Japan with this easy Japanese Chicken Yakitori recipe. Tender pieces of marinated chicken are skewered and grilled to perfection, basted with a rich, glossy yakitori sauce that combines savory soy, sweet mirin, and a touch of ginger and garlic. Perfect as an appetizer or main dish, this recipe brings a delightful balance of sweet and savory with a smoky char, ideal for any grill lover.
Ingredients
Scale
Chicken and Skewers
- 1.5 pounds Boneless Chicken (breast or thighs), cut into 1-2 inch chunks
- 10-12 pieces Wooden Skewers (soaked in water for 10–20 minutes)
Marinade and Sauce
- 2 cloves Garlic, minced
- 1 tablespoon Ginger (freshly grated or powdered)
- 1/2 cup Soy Sauce (or tamari for gluten-free)
- 1/4 cup Red Wine or Mirin (or white wine mixed with sugar)
- 1 tablespoon Brown Sugar
- 2 tablespoons Rice Vinegar (or distilled vinegar)
- 1 tablespoon Cornstarch
- 1/4 cup Water (for thinning sauce and cornstarch slurry)
Instructions
- Soak Skewers: Soak the wooden skewers in a bowl of water for 10–20 minutes to prevent them from burning during grilling.
- Prepare Yakitori Sauce: In a medium bowl, combine soy sauce, red wine or mirin, brown sugar, rice vinegar, and 1/4 cup water. Mix well and set aside 1/4 cup of this mixture for marinating the chicken.
- Prep Chicken: Trim excess fat from the chicken pieces and lightly pound them to ensure even thickness, which helps in uniform cooking.
- Marinate Chicken: Combine the chicken chunks with minced garlic, grated ginger, and 1/4 cup of the prepared yakitori sauce. Marinate for at least 10 minutes to infuse flavors.
- Cook Yakitori Sauce: In a saucepan, bring the remaining yakitori sauce to a boil. Mix cornstarch with a small amount of water to create a slurry, then add it to the boiling sauce while stirring continuously until the sauce thickens to a glaze consistency.
- Assemble Skewers: Thread the marinated chicken pieces onto the soaked skewers, leaving a little space between each piece to ensure even cooking.
- Preheat Grill: Preheat your grill or broiler to medium-high heat (around 400°F).
- Grill Chicken: Place the skewers on the grill and cook for 8–12 minutes, turning occasionally. Baste repeatedly with the thickened yakitori sauce to build a glossy coating and enhance flavor.
- Check Doneness: Ensure the chicken reaches an internal temperature of 165°F and has a golden brown, slightly charred appearance.
- Serve: Remove the skewers from the grill, drizzle with any remaining yakitori sauce, serve warm, and enjoy the authentic taste of Japanese chicken yakitori.
Notes
- Soaking skewers prevents them from catching fire on the grill.
- You can substitute chicken thighs for extra juiciness over breasts.
- If you do not have mirin, a mix of white wine and a little sugar works well.
- Ensure even chicken pieces to promote uniform grilling.
- Use a meat thermometer to guarantee chicken is safely cooked to 165°F.
- Leftover sauce can be refrigerated and used as a marinade or glaze for other dishes.
