The aroma of ginger and caramelizing soy sauce fills the air as these skewers hit the hot grill. This yakitori chicken combines juicy thighs with a sticky, sweet-and-savory glaze that captures the essence of Japanese street food. I remember the first time I tried making these for James; we stood by the grill watching the sauce bubble, impatient to take the first bite. You need to make this now because it is a high-reward dinner that comes together with minimal prep time. It is one of our favorite Japanese skewer recipes for a fun and interactive family meal.
Why You'll Love This
This recipe transforms simple chicken thighs into a restaurant-quality dish right in your own kitchen. The homemade sauce is rich and glossy, coating every piece of meat with a balance of sweet and salty flavors. This yakitori chicken is incredibly versatile, working just as well for a quick weeknight dinner as it does for a weekend appetizer spread. It is also a fantastic introduction to a classic chicken yakitori recipe without requiring specialized equipment. Plus, the skewers are naturally portion-controlled and fun to eat, which always makes them a hit with kids.
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Ingredients
This yakitori chicken relies on pantry staples to build a complex, umami-rich flavor profile without a trip to a specialty store. The combination of fresh aromatics and soy sauce creates the signature sticky glaze.
Check the recipe card for exact amounts and full instructions.
Main Ingredients
- Chicken Thighs: Boneless and skinless cuts remain juicy and tender even over high heat.
- Soy Sauce: Provides the salty, savory foundation for the ingredients for teriyaki chicken skewers or yakitori glaze.
- Brown Sugar & Honey: These sweeteners help the sauce thicken and caramelize beautifully on the grill.
- Ginger & Garlic: Freshly minced aromatics add a necessary zing and depth to the sauce.
- Rice Vinegar: A splash of acid cuts through the sweetness and balances the richness of the chicken.
Optional Extras
- Togarashi: A Japanese spice blend you can sprinkle on top for a kick of heat.
- Scallion Whites: Alternate pieces of white scallion stems with the chicken for texture.
How to Make Yakitori Chicken (Step-by-Step)
These instructions guide you through creating the sauce and grilling the skewers for the best results. This simple method shows you how to make Japanese skewers that are tender and glazed to perfection.
Simmer the Sauce Combine the soy sauce, aromatics, and sweeteners in a pot and bring to a boil. Heating them together melds the flavors before you add the thickener.
Thicken the Glaze Whisk in the cornstarch slurry and simmer until the sauce is thick enough to coat a spoon. Why use a slurry? It ensures the sauce stays glossy and adheres to the chicken without running off.
Prep the Skewers Thread the bite-sized chicken pieces tightly onto your soaked bamboo sticks. Compacting the meat helps it cook evenly and stay juicy inside.
Grill and Glaze Cook the chicken for a few minutes on each side before brushing generously with the sauce.
How do I stop the sticks from burning? Soaking wooden skewers in water for 30 minutes prevents them from catching fire on the grill.
Finish and Serve Apply one final layer of glaze and garnish with sesame seeds and green onions. The result is a beautifully charred, sticky skewer that looks as good as it tastes.
Top Tip
Here are a few tricks to ensure your yakitori chicken turns out juicy and flavorful every time.
Simmer the sauce → concentrates the flavor → smell the rich yakitori sauce aroma. This method guarantees that sticky, savory finish characteristic of a great yakitori recipe.
Soak the sticks → prevents burning on the grill → look for intact, non-charred handles.
Use chicken thighs → ensures moist meat → look for juicy, tender bites.
Glaze near the end → prevents sugar from burning → look for a shiny, caramelized coating.
Tighten the meat → keeps moisture inside → look for compact, even skewers.
Follow Aliana on Pinterest →Variations
You can easily adapt this recipe to suit different tastes or whatever ingredients you have on hand. Swap the chicken for cubed sirloin steak or pork belly if you want a richer meat option. If you enjoy spicy food, add a teaspoon of chili paste or Sriracha to the glaze for a kick similar to Asian chicken skewers with honey garlic sauce. For a vegetarian twist, use firm tofu cubes and hearty mushrooms, brushing them with the same savory sauce.
Storage
This dish is a great addition to your Japanese barbecue recipe collection because leftovers keep surprisingly well. Store any remaining skewers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a pan or oven to crisp up the edges without drying out the meat. You can also freeze the cooked chicken off the skewers for easy meal prep additions later.
Serving Suggestions
Pair this yakitori chicken with steamed white rice or a cucumber salad for a balanced meal. Grilled asparagus or shishito peppers make excellent vegetable sides that cook right alongside the meat. If you are wondering how to make chicken skewers with teriyaki sauce into a full spread, serve them with miso soup and pickled radish.
FAQs
Can I use chicken breast instead of thighs?
You can, but breast meat dries out faster on the grill. If you choose breast, be careful not to overcook it, and rely on the glaze to add moisture back in.
Do I need a charcoal grill for this?
While charcoal adds a traditional smoky flavor, you can easily learn how to cook Japanese skewers on a gas grill or even a stove-top grill pan with great results.
Can I make the sauce ahead of time?
Absolutely. You can prepare the sauce up to a week in advance and store it in the fridge. Just warm it up slightly before brushing it onto the chicken.
Why is my sauce too thin?
If the sauce hasn't thickened, let it boil for another minute or add a tiny bit more cornstarch slurry. It needs to be thick enough to cling to the meat.
More Recipes You'll Love
If you enjoyed this Dinner, you might like these other Asian-inspired dishes that pair well with yakitori chicken.
Tried this recipe? Tag me on Pinterest @AlianaRecipes - I'd love to see your twist on it!
Yakitori Chicken Recipe
Ingredients
Equipment
Method
- Combine soy sauce, ¼ cup water, brown sugar, garlic, ginger, honey, sesame oil, and rice vinegar in a small pot over medium-high heat. Heating these together infuses the flavors before thickening.
- Bring the mixture to a boil while stirring to ensure the sugar fully dissolves. You will see bubbles rapidly forming across the surface.
- Mix the cornstarch with the remaining 2 tablespoons of cold water, then whisk it into the boiling sauce. This prevents lumps and creates a smooth, glossy consistency.
- Simmer for 1-2 minutes until the sauce coats the back of a spoon, then remove from heat. It should look dark, rich, and syrup-like.
- Thread the chicken pieces tightly onto skewers that have been soaked in water. Compacting the meat helps it retain moisture during grilling.
- Brush the chicken with vegetable oil and season lightly with salt and pepper. This base seasoning ensures flavor even under the glaze.
- Preheat your grill or grill pan to medium heat and cook the skewers for 4 minutes per side. The chicken will develop light grill marks and turn opaque.
- Brush the sauce generously over the chicken and cook for another 2 minutes per side. The heat caramelizes the sugars in the sauce immediately.
- Apply a final layer of sauce, garnish with sesame seeds and green onions, and serve hot. The result is a sticky, glistening skewer ready to eat.
Nutrition
Notes
Pairing
These are my favorite dishes to serve with Yakitori Chicken Recipe:
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