Yakitori is one of those Japanese dishes that feels both straightforward and satisfying. It’s basically grilled chicken on skewers, glazed with a simple sauce that’s a great balance of salty and sweet. This recipe is super home-cook friendly, no fancy ingredients needed, and you can easily make it indoors or on the grill.
The Story Behind This Recipe
I first fell for yakitori during a trip to Japan where street vendors lined the streets with these little skewers sizzling over charcoal grills. There’s something so approachable about them – a few ingredients, cooked simply but well, that make for an addictive snack or light meal.
At home, I usually use chicken thighs because they stay juicy and are forgiving if you don’t watch them super closely. Cutting the chicken into uniform pieces helps them cook evenly, and threading them onto skewers makes flipping a breeze. Brushing with the sauce while they cook gives the meat a deep, glossy glaze that’s anything but fussy.
I like to serve these with some steamed rice and a quick cucumber salad for a low-key dinner but they’re just as good on their own with a cold drink. Plus, it’s one of those recipes that feels a bit special even though the effort is minimal, which is always a win in my book.
Making yakitori at home also got me into the habit of mixing simple sauces on the fly – soy sauce, mirin, a bit of sugar, and maybe a splash of sake. It’s so easy but makes a big difference and is a good reminder how quick flavor upgrades can be right at your fingertips.
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 1-inch pieces
- 8 bamboo skewers, soaked in water for 30 minutes
- 3 tbsp soy sauce
- 2 tbsp mirin (sweet rice wine)
- 1 tbsp sake (optional)
- 1 tbsp granulated sugar
- 1 tsp vegetable oil
- Sesame seeds for garnish (optional)
- Sliced scallions for garnish (optional)
Instructions
- Step 1. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
- Step 2. In a small bowl, combine soy sauce, mirin, sake (if using), and sugar. Stir until the sugar dissolves. Set aside.
- Step 3. Thread the chicken pieces onto the soaked bamboo skewers, about 4-5 pieces per skewer.
- Step 4. Heat a grill pan or skillet over medium-high heat and brush with a little vegetable oil to prevent sticking.
- Step 5. Place the skewers on the pan and cook for 3-4 minutes on one side until nicely browned.
- Step 6. Flip the skewers, brush generously with the sauce, and cook for another 3-4 minutes, brushing again with sauce halfway through until the chicken is cooked through and glazed.
- Step 7. Remove from heat and garnish with sesame seeds and sliced scallions if desired. Serve warm.
Tips for Success
- Cut chicken into uniform pieces to ensure they cook evenly.
- Keep an eye on the skewers as they cook so the sauce doesn’t burn; you can lower the heat if needed.
- If you don’t have sake, just skip it or replace with a bit of water; the sauce still works well.
- Bamboo skewers need soaking to avoid burning but metal skewers are a good reusable alternative.
Variations & Substitutions
- Try swapping chicken thighs for chicken breast if you prefer leaner meat, just watch the cooking time.
- Add pieces of green onion or bell pepper between chicken chunks on the skewers for extra flavor.
- Brush the cooked yakitori with a little extra soy sauce or drizzle with chili oil for some heat.
- Use a toaster oven or broiler if you don’t have a grill pan for a similar effect.
