Name: Classic Japanese Yakitori Skewers Recipe
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: Japanese
Ingredients: 3 tablespoons soy sauce; 3 tablespoons mirin (sweet rice wine); 2 tablespoons sake; 1 tablespoon sugar; 1 pound chicken breast or thigh, cut into bite-sized pieces

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Introduction

Yakitori is a popular Japanese dish featuring tender, bite-sized pieces of chicken grilled to perfection and glazed with a savory-sweet sauce. This simple recipe is perfect for a quick weeknight dinner or a flavorful addition to your next barbecue.

Several wooden skewers hold thick, glossy pieces of grilled chicken, each piece coated with a shiny dark brown sauce that looks sticky and rich. The chicken is sprinkled with small white sesame seeds and some chopped bright green onions, adding a fresh touch. The skewers rest on a white plate layered with thin strands of purple cabbage, giving a splash of color under the chicken. The whole plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 tablespoons soy sauce
3 tablespoons mirin
2 tablespoons sake
1 tablespoon sugar
1 pound chicken breast or thigh, cut into bite-sized pieces

Instructions

Step 1: In a small saucepan, combine the soy sauce, mirin, sake, and sugar. Bring the mixture to a boil, then reduce the heat and simmer for about 5 minutes until the sauce slightly thickens. Remove from heat and let it cool.
Step 2: Marinate the chicken pieces in half of the cooled sauce. Cover and refrigerate for at least 20 minutes, or up to overnight for more flavor.
Step 3: Thread the marinated chicken onto skewers, leaving a little space between each piece.
Step 4: Preheat a grill to medium-high heat. Grill the skewers for 2 to 4 minutes on each side, or until the chicken is cooked through. Brush the chicken with the reserved sauce while grilling to keep it moist and flavorful.
Step 5: Serve the yakitori hot as a delicious appetizer or main dish.

Tips & Variations

Use chicken thighs for juicier, more flavorful yakitori compared to chicken breast.
If you don’t have a grill, broil the skewers in the oven, turning frequently and basting with sauce for similar results.
Add chopped green onions or bell peppers between chicken pieces on the skewers for extra color and taste.
For a spicy kick, sprinkle the finished yakitori with shichimi togarashi seasoning before serving.

Storage

Store leftover cooked yakitori in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain moisture and avoid drying out the chicken. The sauce can also be refrigerated separately for up to one week.

How to Serve

Two skewers of grilled chicken and green onions lie diagonally on a white plate with a black grid pattern, bordered by a bamboo frame. Each skewer has alternating pieces of glossy, golden-brown grilled chicken and charred, light green onion sections. The chicken pieces show caramelized edges and a slightly sticky texture from sauce or glaze. The white plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other meats for yakitori?

Yes, yakitori traditionally uses chicken, but you can try similar skewers with pork, beef, or even vegetables. Just adjust cooking times accordingly.

Is it necessary to marinate the chicken overnight?

No, marinating for at least 20 minutes allows good flavor, but overnight marination deepens the taste and tenderizes the meat further.