Japanese Chicken Yakitori (Street-Style Grilled Skewers)

Chicken Yakitori

Sweet, salty, glossy, and perfectly charred—these Japanese chicken yakitori skewers bring izakaya vibes home in under 35 minutes . Brush with sticky tare (yakitori sauce), sprinkle scallions, and serve over rice or with quick-pickled cukes.

Prep Time: 20 min
Cook Time: 12 min
Total Time: 32 min
Yield: Serves 4 (about 10–12 skewers)

Ingredients

Chicken & Aromatics

• 5–6 boneless chicken breasts or 6–8 boneless chicken thighs, cut in 1–2″ chunks
• 2 garlic cloves, minced
• 1 Tbsp fresh ginger, minced (or 1 tsp ginger powder)
• 1 tsp ground black pepper
• 6–7 wooden skewers, soaked 10–20 min

Yakitori Sauce (Tare) / Marinade

• ⅓ cup soy sauce
• ⅓ cup water
• 3 Tbsp mirin (or red wine)
• ¼ cup + 2 Tbsp brown sugar
• 1 Tbsp rice vinegar (or distilled)
• 1 Tbsp cornstarch (to thicken; added later)

Step-by-Step (Detailed)

1. Soak & prep
   Soak skewers (prevents burning). Trim chicken, lightly pound thicker spots, then cube.
2. Make tare base
   Whisk soy sauce, water, mirin, brown sugar, vinegar until sugar dissolves. Reserve ¼ cup for a quick marinade.
3. Marinate (short + effective)
   Toss chicken with garlic, ginger, pepper and ¼ cup tare. Rest 10–30 min (longer = deeper flavor) .
4. Thicken tare
   Bring remaining tare to a gentle boil. Stir 1 Tbsp cornstarch with 2 Tbsp sauce to make a slurry; whisk into the pot and simmer 1–2 min until glossy and coat-a-spoon thick.
5. Skewer & grill
   Thread chicken onto soaked skewers. Grill or broil over medium-high heat 8–12 min, turning every 2–3 min. Baste with thickened tare each turn for lacquered char . Cook to 165°F / 74°C internal.
6. Finish & serve
   Brush once more off heat. Scatter sliced scallions or sesame seeds. Serve hot over rice with extra sauce for dipping.

Pro Tips

• Use thighs for extra juiciness; breasts work—just don’t overcook.
• Two-zone fire: Sear over high, finish over medium to prevent scorching sugar.
• Shine factor: Reduce tare until syrupy; it should cling, not run.
• Yakitori add-ons: Alternate chicken with negi (thick scallion pieces) on the skewers for classic negima style.

Nutrition Info (Estimated)

Disclaimer:

Nutrition is estimated and varies by brands/portion. Consult a pro for specific dietary needs.

Chicken Yakitori

Sweet, salty, glossy, and perfectly charred—these Japanese chicken yakitori skewers bring izakaya vibes home in under 35 minutes. Brush with sticky tare sauce, sprinkle scallions, and serve over rice or with quick-pickled cucumbers.

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Prep Time 20 minutes mins

Cook Time 12 minutes mins

Total Time 32 minutes mins

Servings: 4 servings

Course: Appetizer, Main Course

Cuisine: Japanese

Calories: 239

Ingredients Method Nutrition Notes

Ingredients

  

1x2x3x?

Chicken & Aromatics

• 5–6 pieces boneless chicken breasts or 6–8 boneless chicken thighs, cut in 1–2" chunks
• 2 cloves garlic, minced
• 1 Tbsp fresh ginger, minced (or 1 tsp ginger powder)
• 1 tsp ground black pepper
• 6–7 pieces wooden skewers, soaked 10–20 min Soak skewers to prevent burning.

Yakitori Sauce (Tare) / Marinade

• ⅓ cup soy sauce
• ⅓ cup water
• 3 Tbsp mirin (or red wine)
• ¼ cup brown sugar Plus 2 Tbsp
• 1 Tbsp rice vinegar (or distilled)
• 1 Tbsp cornstarch (to thicken; added later)

Method

 

Soak & prep

1. Soak skewers (prevents burning). Trim chicken, lightly pound thicker spots, then cube.

Make tare base

1. Whisk soy sauce, water, mirin, brown sugar, and rice vinegar until sugar dissolves. Reserve ¼ cup for a quick marinade.

Marinate (short + effective)

1. Toss chicken with garlic, ginger, pepper and ¼ cup tare. Rest for 10–30 minutes (longer = deeper flavor).

Thicken tare

1. Bring remaining tare to a gentle boil. Stir 1 Tbsp cornstarch with 2 Tbsp sauce to make a slurry; whisk into the pot and simmer for 1–2 minutes until glossy and coat-a-spoon thick.

Skewer & grill

1. Thread chicken onto soaked skewers. Grill or broil over medium-high heat for 8–12 minutes, turning every 2–3 minutes. Baste with thickened tare each turn for lacquered char. Cook to 165°F / 74°C internal.

Finish & serve

1. Brush once more off heat. Scatter sliced scallions or sesame seeds. Serve hot over rice with extra sauce for dipping.

Nutrition

Serving: 1gCalories: 239kcalCarbohydrates: 18gProtein: 28gFat: 5gSugar: 11g

Notes

Use thighs for extra juiciness; breasts work—just don’t overcook. For two-zone fire: sear over high, finish over medium to prevent scorching sugar. Reduce tare until syrupy; it should cling, not run. Alternate chicken with negi (thick scallion pieces) on the skewers for classic negima style.

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