This easy chicken yakitori is a tasty Japanese dish that features juicy chicken pieces grilled on skewers. It’s brushed with a sweet soy sauce glaze that adds amazing flavor!
You’ll love how simple it is to make. Just thread the chicken on skewers, grill them up, and enjoy! I often serve it with rice and my family can’t get enough! 🍚
Key Ingredients & Substitutions
Chicken Thighs: Using boneless, skinless chicken thighs gives you tender pieces. If you prefer, chicken breast can work too, though it might be a bit drier. I like thighs because they stay juicier on the grill.
Bamboo Skewers: Skewers help cook the chicken evenly. If you don’t have bamboo skewers, metal ones are fine. Just skip the soaking step if they are metal.
Soy Sauce: This is the base of the yakitori sauce. If you need a low-sodium option, use reduced-sodium soy sauce. For a gluten-free version, look for tamari, which is gluten-free soy sauce.
Mirin: This adds sweetness and depth. If you can’t find it, a mix of rice vinegar and sugar can substitute. Just use a little less sugar in your sauce since the vinegar adds a bit of acidity.
Sake: If sake isn’t available, dry white wine or even apple juice can work in a pinch, though the flavor will be a bit different.
How Do I Make the Yakitori Sauce Just Right?
The yakitori sauce elevates this dish, so it’s great to get it right! It’s all about balancing sweetness and saltiness. Here’s how to make it perfectly:
- Combine soy sauce, mirin, sake, and sugar in a saucepan over medium heat.
- Stir until the sugar dissolves. Be patient; this takes about 5 minutes.
- Let it simmer lightly to thicken. Watch closely to prevent burning.
- If using, add garlic and ginger for extra flavor. Remove from heat and allow it to cool. This sauce gets better as it cools!
With these tips, you’re all set to make delicious chicken yakitori at home! Happy cooking!
The Best Easy Japanese Chicken Yakitori Recipe
Ingredients You’ll Need:
For the Chicken:
- 2 large boneless, skinless chicken thighs, cut into chunks
- 6 bamboo skewers (soaked in water for 30 minutes)
For the Yakitori Sauce (Tare):
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (Japanese rice wine)
- 2 tablespoons sugar
- 1 garlic clove, minced (optional)
- 1 teaspoon grated fresh ginger (optional)
How Much Time Will You Need?
This recipe takes about 10 minutes for preparation and around 15-20 minutes for cooking. Total time is about 30-35 minutes, including soaking the skewers and grilling the chicken. It’s quick, easy, and perfect for a delicious home-cooked meal!
Step-by-Step Instructions:
1. Prepare the Skewers:
First, start with the bamboo skewers. Soak them in water for at least 30 minutes. This step helps prevent them from burning on the grill.
2. Make the Yakitori Sauce (Tare):
In a small saucepan, mix together the soy sauce, mirin, sake, and sugar. If you’re using garlic and ginger, throw those in too! Heat the mixture over medium heat and stir until the sugar dissolves. Let it simmer gently for about 5-6 minutes until it thickens slightly. Once done, take it off the heat and let it cool.
3. Thread the Chicken:
Now, take the chicken thighs that you cut into chunks and thread them onto the soaked skewers. Make sure to leave some space between the pieces so they can cook evenly.
4. Preheat the Grill or Pan:
Get your grill or grill pan ready by heating it over medium-high heat. A light brush of oil on the grill will help prevent sticking.
5. Cook the Chicken:
Place the skewers on the grill and let them cook for about 3-4 minutes on one side without moving them too much. This helps develop a nice char!
6. Baste and Flip:
Once the first side is nicely grilled, brush the chicken generously with your homemade yakitori sauce. Now, carefully flip the skewers and brush the other side with the sauce. Cook for another 3-4 minutes until the chicken is fully cooked and beautifully glazed.
7. Additional Glazing:
If you like a richer glaze, feel free to baste and flip the skewers a couple more times. Just keep an eye on the sauce to prevent burning!
8. Serve:
Once cooked, take the skewers off the grill and serve them up right away. They pair beautifully with steamed white rice. Don’t forget to sprinkle some toasted sesame seeds or finely sliced green onions on top for added flavor!
Enjoy your delicious homemade Japanese Chicken Yakitori, bursting with flavor from the sweet-savory glaze!
FAQs About Japanese Chicken Yakitori
Can I Use Skin-On Chicken for This Recipe?
Yes, you can use skin-on chicken thighs for extra flavor and crispiness! Just be sure to adjust the cooking time slightly, as it may take a little longer to cook through. The skin will also render some fat, adding even more flavor to the dish.
What Can I Substitute for Mirin and Sake?
If you don’t have mirin, you can use a mixture of rice vinegar and sugar to achieve a similar taste; just reduce the amount of sugar slightly. As for sake, dry white wine or even apple juice can work as substitutes. The flavor will be different, but still delicious!
How Long Can I Store Leftover Yakitori?
Leftover yakitori can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on a grill pan to maintain its glaze and flavor when you’re ready to enjoy it again!
Can I Make Yakitori Sauce Ahead of Time?
Absolutely! You can make the yakitori sauce in advance and store it in the refrigerator for up to a week. Just reheat it before using, and you can even adjust the consistency with a splash of water if it thickens too much.
