I often reach for yakitori when I want something quick but still satisfying. These chicken skewers are marinated simply and grilled fast, perfect for a casual snack or small meal.
The Story Behind This Recipe
Yakitori is one of those dishes that’s easy to make at home but still feels special. I first discovered it during a casual night out at a small izakaya in Japan, where skewers were served piping hot and perfectly glazed. Making it myself allows me to customize the soy glaze to my taste, whether a bit sweeter or more umami.
When I make yakitori, I usually stick to simple chicken thigh pieces because the meat stays juicy and tender on the grill. It’s great for when you don’t want to fuss with complicated prep but still want a delicious, shareable dish. Plus, the skewers cook quickly, so it’s perfect for a last-minute snack or appetizer when friends stop by.
A little tip I learned along the way is to soak the bamboo skewers before grilling so they don’t burn. Also, turning them often while basting with the glaze helps get an even caramelized coating. I like to serve yakitori with a little bowl of steamed rice or some pickled vegetables to balance the savory flavors.
This recipe has found its way into many casual weekday meals for me. It’s always a win when I can put together something tasty with just a few ingredients and minimal hands-on time. A small batch of yakitori feels nostalgic and comforting without any heaviness, and it’s flexible if you want to try different cuts of chicken or even add veggies to the skewers.
Cuisine: Japanese
Course: Snack
Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes
Ingredients
- 1 lb boneless chicken thighs, cut into bite-sized pieces
- 8 bamboo skewers, soaked in water for 30 minutes
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake (or dry white wine)
- 1 tbsp sugar
- 1 tsp grated fresh ginger
- 1 clove garlic, minced
- Vegetable oil, for grilling
Instructions
- Step 1. In a small bowl, whisk together soy sauce, mirin, sake, sugar, ginger, and garlic to make the glaze.
- Step 2. Thread chicken pieces onto the soaked skewers, dividing evenly.
- Step 3. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
- Step 4. Place the skewers on the grill and cook for 3-4 minutes on one side.
- Step 5. Turn the skewers and brush generously with the soy glaze. Grill another 3-4 minutes, turning and glazing a few times until chicken is cooked through and caramelized.
- Step 6. Remove from the grill and let rest for a minute before serving.
Tips for Success
- Soak bamboo skewers in water for at least 30 minutes to avoid burning while grilling.
- Use chicken thighs rather than breasts for juicier skewers that don’t dry out easily.
- Turn and baste the skewers regularly to build up a sticky, flavorful glaze.
- If you don’t have a grill, you can broil the skewers in the oven on a foil-lined tray.
Variations & Substitutions
- Add green onions or bell pepper pieces between chicken chunks for extra flavor and color.
- Try swapping half the soy sauce for tamari to make it gluten-free.
- Use chicken wings or drumettes instead of thigh pieces for a different texture.
- Add a sprinkle of shichimi togarashi (Japanese seven-spice) after cooking for a spicy kick.
