Japanese Chicken Skewers
Bring the smoky streets of Japan right to your backyard with this Japanese Chicken Yakitori recipe. Each skewer is packed with tender, juicy chicken marinated in a savory-sweet glaze made from soy sauce, brown sugar, garlic, and ginger. As they sizzle on the grill, the sauce caramelizes into a sticky, flavorful coating that makes them irresistible. Whether you’re hosting a Japanese-themed dinner, planning a summer barbecue, or simply craving a quick but impressive weeknight dinner, these skewers deliver big flavor with minimal effort.
Quick Recipe Overview
| Prep Time | Cook Time | Total Time | Servings | Difficulty | Cuisine | Best Season |
|---|---|---|---|---|---|---|
| 20 minutes | 12 minutes | 32 minutes | 4 | Easy | Japanese | Summer & Spring |
Why You’ll Love This Recipe
- Perfect balance of flavors – The sweet and savory marinade is enhanced by hints of garlic and ginger for a deep umami taste.
- Quick to prepare – From start to finish in just over 30 minutes, making it perfect for busy nights.
- Crowd-pleasing appetizer or main dish – Serve with rice for dinner or as finger food at gatherings.
- Customizable – Use chicken breast for leaner skewers or thighs for extra juiciness.
- Authentic yet simple – Brings traditional Japanese flavors without complicated techniques.
Japanese Chicken Yakitori Recipe – Sweet & Savory Skewers That Wow
- Total Time: 32 minutes
- Yield: Serves 4
Description
Juicy Japanese chicken yakitori skewers glazed in a sweet-savory soy, brown sugar, garlic, and ginger sauce. Quick to prep, caramelized on the grill, and perfect for weeknights, parties, or serving over rice.
Ingredients
- 5–6 boneless skinless chicken breasts or 6–8 boneless skinless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup plus 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 1/4 cup water
- 2 tbsp mirin (or red wine)
- 2 tbsp rice vinegar
- 1/4 tsp ground black pepper
- 1 tsp cornstarch mixed with 1 tsp water (slurry)
- 6–7 wooden skewers, soaked 10–20 minutes in water
Instructions
1. Soak wooden skewers in water for 10–20 minutes to help prevent burning.
2. In a bowl, whisk soy sauce, brown sugar, water, mirin, and rice vinegar until the sugar dissolves.
3. Trim and cut chicken into 1–2 inch chunks. Toss with minced garlic, ginger, ground black pepper, and 2–3 tbsp of the sauce. Marinate at least 10 minutes (up to 24 hours refrigerated).
4. Pour the remaining sauce into a small saucepan. Bring to a simmer over medium heat; whisk in the cornstarch slurry and cook 1–2 minutes until glossy and slightly thickened. Remove from heat.
5. Thread chicken onto soaked skewers, leaving a little space between pieces for even cooking.
6. Preheat grill to medium-high heat. Oil grates. Grill skewers 8–12 minutes, turning every 2–3 minutes until cooked through (165°F/74°C).
7. During the last 2–3 minutes, brush skewers with thickened sauce on all sides to lacquer and lightly caramelize.
8. Rest 2–3 minutes. Serve with extra sauce, sesame seeds, and sliced scallions if desired.
Notes
Use thighs for extra juiciness; breasts are leaner and cook a bit faster.
No grill? Broil on a foil-lined sheet 5–6 inches from the heat, turning and basting until done.
For gluten-free, use tamari instead of soy sauce.
Pair with steamed rice, cucumber salad, grilled veggies, or edamame.
Scale up easily for parties; keep finished skewers warm in a low oven (95°C/200°F).
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer (100 g)
- Calories: 239
- Sugar: 11 g
- Sodium: 870 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 75 mg
Ingredients
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
- 1/3 cup soy sauce
- 1/4 cup + 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, minced
- 6–7 wooden skewers (soaked in water)
Ingredient Tips Table
| Ingredient | Tip |
|---|---|
| Chicken | Thighs stay juicier on the grill, while breasts cook faster and leaner. |
| Soy sauce | Use Japanese soy sauce for more authentic flavor. |
| Brown sugar | Light brown sugar melts easily, but dark brown sugar adds more caramel notes. |
| Garlic | Freshly minced garlic infuses better than pre-minced varieties. |
| Ginger | Use a microplane for a fine texture that blends into the sauce. |
| Skewers | Soak for at least 10 minutes to prevent burning. |
Step-by-Step Instructions
- Soak skewers – Submerge wooden skewers in water for 10–20 minutes to keep them from charring on the grill.
- Prepare marinade – In a bowl, combine soy sauce, water, red wine or mirin, brown sugar, and vinegar, stirring until sugar fully dissolves. 🍶
- Cut chicken – Trim and cube chicken into 1–2 inch pieces for even cooking. Marinate with garlic, ginger, ground pepper, and a few tablespoons of sauce for at least 10 minutes.
- Thicken sauce – Pour remaining sauce into a small saucepan. Stir over medium heat until slightly thickened, using a cornstarch slurry if needed. 🍯
- Assemble skewers – Thread marinated chicken evenly onto soaked skewers, leaving a small gap between pieces for airflow.
- Grill – Cook over medium-high heat for 8–12 minutes, turning occasionally. Baste with thickened sauce during the last few minutes for a glossy finish.
Helpful Tips
- Preheat grill so chicken sears quickly without overcooking.
- Keep extra sauce on the side for dipping or drizzling over rice.
- Turn skewers often to prevent burning and ensure even cooking.
- Rest skewers for 2–3 minutes before serving to let juices settle.
Expert Tips for the Best Results
- Use a brush for basting to evenly coat the chicken.
- Grill with the lid closed to maintain heat and lock in smoky flavor.
- Test doneness with a meat thermometer (165°F/74°C).
- Serve immediately for the juiciest results.
Recipe Variations
- Teriyaki Yakitori – Swap sauce for homemade teriyaki glaze.
- Spicy Yakitori – Add chili flakes or sriracha to the marinade.
- Vegetable Yakitori – Alternate chicken with bell peppers, onions, and mushrooms.
- Pineapple Yakitori – Add pineapple chunks for tropical sweetness.
Make Ahead & Freezer Tips
Marinate chicken up to 24 hours ahead and store in the fridge. Freeze marinated, uncooked skewers for up to 2 months, thawing before grilling.
Serving Suggestions
Serve skewers over steamed white rice, on a platter for parties, or alongside grilled vegetables. A sprinkle of sesame seeds and chopped scallions adds a fresh touch.
Pairing Ideas
Pair with chilled sake, Japanese beer, or green tea. For sides, try miso soup, edamame, or cucumber salad.
Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for 2–3 days. Reheat gently on the stovetop or in the microwave, brushing with extra sauce to restore moisture.
Frequently Asked Questions (FAQs)
Can I make yakitori without a grill? Yes, you can use a grill pan or broil them in the oven.
What’s the difference between yakitori and teriyaki chicken? Yakitori uses skewers and is grilled, while teriyaki is usually pan-cooked.
Can I use pork or beef? Yes, though cooking times will vary.
How do I keep the chicken moist? Don’t overcook and use thighs for juicier meat.
Can I make this gluten-free? Use tamari instead of soy sauce.
Is yakitori spicy? Traditionally no, but you can add spice to your taste.
Can I double the recipe? Yes, just scale ingredients proportionally.
Nutrition Info (per 1 skewer – 100g)
| Calories | Protein | Carbs | Fat | Fiber | Sugar | Sodium |
|---|---|---|---|---|---|---|
| 239 | 28g | 18g | 5g | <1g | 11g | 870mg |
Nutrition facts are estimated and may vary. Consult a nutritionist for exact dietary advice.
Conclusion
These Japanese Chicken Yakitori skewers are a flavor-packed, crowd-pleasing dish that’s as fun to make as it is to eat. With their sticky, savory glaze and juicy texture, they’re sure to become a go-to favorite in your kitchen. Fire up the grill and enjoy the taste of Japan at home!