This Japanese Chicken Yakitori is simple and full of flavor! It features juicy chicken pieces grilled on skewers and brushed with a tasty soy sauce glaze. Yum!
Grilling these little skewers feels like a fun backyard BBQ, and they’re perfect for sharing. I like to serve them with rice for a complete meal. You’ll love how easy they are to make!
Key Ingredients & Substitutions
Chicken Thighs: I recommend using boneless, skinless chicken thighs. They stay juicy and tender when grilled. If you want a leaner option, chicken breasts can be used, but they’ll be drier. Dark meat offers more flavor though!
Bamboo Skewers: Soaking the skewers helps prevent them from burning on the grill. If you don’t have bamboo skewers, metal ones work great too. Just make sure to use a bit of oil to avoid sticking.
Soy Sauce: This gives the dish its salty flavor. If you want a low-sodium option, there are low-sodium soy sauces available. Tamari is a good gluten-free substitute as well.
Mirin: This sweet rice wine adds depth. If you can’t find it, you can mix equal parts of white wine and sugar as a substitute. Just keep it sweet and balanced!
Sake: This is used for its flavor and to tenderize the chicken. If you’re avoiding alcohol, you can replace it with a splash of rice vinegar diluted with water.
How Do I Make the Perfect Tare Sauce?
The tare sauce is a key part of the yakitori! Start by mixing the soy sauce, mirin, sake, and sugar in a saucepan. Here’s how to get it right:
- Combine all ingredients in a small saucepan and bring to a gentle boil over medium heat.
- Reduce heat and let it simmer for 5-7 minutes. This thickens the sauce and melds the flavors.
- Cool completely before using it to brush on the chicken. It will thicken a bit more as it cools.
Make sure to save some sauce for serving, as it’s delicious to drizzle on the finished yakitori!
Easy and Delicious Japanese Chicken Yakitori
Ingredients:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into bite-sized pieces
- 8 bamboo skewers (soaked in water for 30 minutes)
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp sugar
- 1 clove garlic, minced (optional)
- 1 tsp grated fresh ginger (optional)
- Cooking oil for grilling or pan-frying
How Much Time Will You Need?
This Japanese Chicken Yakitori recipe takes about 15 minutes to prepare and around 10-15 minutes to cook. So you can have this delightful dish ready in about 30 minutes. Perfect for a quick weeknight dinner or a fun weekend BBQ!
Instructions:
1. Prepare the Sauce (Tare):
In a small saucepan, mix together the soy sauce, mirin, sake, and sugar. If you’re using garlic and ginger, go ahead and add those too! Heat the mixture over medium heat until it gently boils. Then, lower the heat and let it simmer for about 5-7 minutes until it thickens slightly. Once done, take it off the heat and let it cool.
2. Skewer the Chicken:
Take your soaked bamboo skewers and thread the bite-sized chicken pieces onto them. Make sure to leave a little space between the pieces; this helps them cook evenly and get that nice char.
3. Preheat Grill or Pan:
While you’re preparing the chicken, heat your grill or grill pan to medium-high heat. Lightly oil the grates or pan so the chicken doesn’t stick. This step is key for perfectly grilled yakitori!
4. Cook the Chicken:
Now, it’s time to grill! Place the skewers on the hot grill or in the pan. Let them cook for about 3-4 minutes on one side—look for a nice char before flipping.
5. Brush with Sauce:
Flip the skewers over and brush them generously with the tare sauce. Cook for another 3-4 minutes, continuing to brush with the sauce as they finish cooking. You want the chicken to be cooked through and have that beautiful glossy glaze.
6. Serve:
Once cooked, remove the skewers from the heat, and they’re ready to enjoy! Serve the yakitori hot, ideally with a side of steamed rice and pickles or a crunchy salad for a complete meal.
Enjoy your juicy, flavorful Japanese Chicken Yakitori with that signature rich soy glaze! Perfect for sharing—or not!
FAQ About Japanese Chicken Yakitori
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can use chicken breasts if you prefer a leaner option, but note that they may dry out more easily. If you choose breasts, be careful not to overcook them, aiming for a juicy finish.
How Long Can Leftovers Be Stored?
Leftover yakitori can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm them in a skillet over low heat or in the microwave until heated through.
Can I Make Yakitori Sauce Ahead of Time?
Absolutely! You can prepare the tare sauce in advance and store it in a sealed container in the fridge for up to one week. Just give it a quick stir or a gentle heat before using it again!
What Can I Serve with Yakitori?
Yakitori is fantastic on its own, but pairing it with steamed rice, a light salad, or pickled vegetables elevates the experience. You can also serve it with a dipping sauce for an extra flavor punch!
