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Stack of grilled yakitori chicken skewers garnished with sesame seeds and green onions.

Yakitori Chicken Recipe

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Aliana Recipes
This savory yakitori chicken features tender thigh meat grilled to perfection and brushed with a homemade soy-ginger glaze. It brings the authentic taste of Japanese street food right to your backyard or kitchen stovetop.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings:4 grams
Course:Dinner
Cuisine:Japanese
Calories:320kcal
Cost:$12
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 ¼ lbs boneless skinless chicken thighs, cut into bite-sized pieces Thighs remain juicy
  • 1 tablespoon vegetable oil For brushing
  • salt and black pepper To taste
  • 1 tablespoon green onions, sliced For garnish
  • 1 teaspoon sesame seeds For garnish
  • ¼ cup soy sauce Base of the glaze
  • ½ cup water Divided use
  • ¼ cup brown sugar Adds sweetness and shine
  • 2 teaspoon minced garlic Fresh is best
  • 2 teaspoon minced ginger Adds zest
  • 1 tablespoon honey For sticky texture
  • 1 tablespoon rice vinegar Balances the sweet
  • 1 teaspoon toasted sesame oil For aroma
  • 1 tablespoon cornstarch Thickener

Equipment

  • 1 Saucepan For the glaze
  • 1 grill or grill pan For cooking
  • 8 bamboo skewers Soaked in water
  • 1 Pastry brush For glazing

Method
 

  1. 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.
  2. Bring the mixture to a boil while stirring to ensure the sugar fully dissolves. You will see bubbles rapidly forming across the surface.
  3. 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.
  4. 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.
  5. Thread the chicken pieces tightly onto skewers that have been soaked in water. Compacting the meat helps it retain moisture during grilling.
  6. Brush the chicken with vegetable oil and season lightly with salt and pepper. This base seasoning ensures flavor even under the glaze.
  7. 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.
  8. Brush the sauce generously over the chicken and cook for another 2 minutes per side. The heat caramelizes the sugars in the sauce immediately.
  9. 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

Serving: 250gCalories: 320kcalCarbohydrates: 18gProtein: 28gFat: 15gSaturated Fat: 3gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 780mgPotassium: 350mgFiber: 0.5gSugar: 14gVitamin A: 100IUVitamin C: 2mgCalcium: 40mgIron: 1.5mg

Notes

Soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning. If you prefer a crispier char, finish the chicken under the broiler for the last minute of cooking.