Japanese Chicken Yakitori (Barbecue) Recipe

Savor the irresistible magic of smoky, caramelized skewers with this Japanese Chicken Yakitori (Barbecue) Recipe. Tender pieces of chicken are marinated to perfection, then grilled and basted with a sweet-savory glaze that’s utterly addictive. Whether you’re planning a summer cookout or just want to recreate Japanese street food at home, this authentic dish delivers big flavors with simple ingredients—and it’s easier than you might imagine!

Ingredients You’ll Need

Ingredients You’ll Need

If you have ever marvelled at the simplicity of classic Japanese flavors, you’ll love how every component of this dish earns its place. These straightforward ingredients work together to create the perfect taste balance, juicy texture, and gorgeous golden browned color on every skewer.

• Boneless chicken breast or thighs: Go for thighs if you want extra juicy results, but breasts will give a lean, firm bite.
• Garlic cloves, minced: Brings a punch of savoriness that melds beautifully with the sweet and salty sauce.
• Ginger, minced or powder: Try fresh ginger for spicy-bright aroma, or ginger powder if that’s what you have; both deepen the flavor.
• Soy sauce: The backbone of your marinade, adding deep umami and rich color.
• Ground black pepper: A subtle kick to liven up the sauce and chicken.
• Water: Helps thin the sauce just enough so it clings perfectly to the skewers.
• Red wine or Mirin (Japanese Rice Wine): Adds complexity, fruitiness, and just the right touch of sweetness.
• Brown sugar: This is what gives the sauce its caramel notes and beautiful glaze.
• Distilled vinegar or rice wine vinegar: Provides brightness to contrast the sweet and savory components.
• Cornstarch: A quick-and-easy thickener to help the glaze hug every morsel.
• Wooden skewers: Essential for threading the chicken, soak to avoid burning!

How to Make Japanese Chicken Yakitori (Barbecue) Recipe

Step 1: Soak Your Skewers

Before you do anything else for your Japanese Chicken Yakitori (Barbecue) Recipe, pop those wooden skewers in water for at least 10 to 20 minutes. This simple step stops them from charring or catching fire under the broiler or grill, and it ensures your chicken slides off easily when it’s time to eat.

Step 2: Mix the Yakitori Sauce & Marinade

In a large bowl, combine the soy sauce, water, red wine or mirin, brown sugar, and vinegar. Give it a good stir until the sugar completely dissolves. Hold back the cornstarch for now—you’ll need that later when thickening the sauce for basting.

Step 3: Prep the Chicken

Trim your chicken by removing any extra bits of fat, cartilage, or stray pieces. For truly tender yakitori, use the back of your knife to gently pound the chicken, which softens the fibers and helps the marinade soak in more deeply.

Step 4: Cut Chicken into Pieces

Slice the chicken into 2-inch chunks. This not only helps with even cooking, but lets the marinade flavor each bit. Plus, smaller pieces mean the chicken will thread easily onto the skewers and cook up super tender.

Step 5: Season with Aromatics

Transfer your cut chicken pieces into a big bowl. Add ground black pepper, minced garlic, and either fresh or powdered ginger. You’ll immediately notice that spicy fragrance—ginger is the secret to making Japanese Chicken Yakitori (Barbecue) Recipe completely irresistible.

Step 6: Marinate

Pour about 1/4 cup of your prepared yakitori sauce over the chicken. Massage it all together so each piece gets coated in the garlicky, gingery goodness. Let it marinate for at least 10 minutes, or longer if you can: this step brings out all the flavor you crave in classic yakitori.

Step 7: Finish the Yakitori Sauce

Pour the leftover sauce mixture into a small pot and set it over medium heat. Let it bubble gently, but don’t walk away—you don’t want it to burn or turn bitter. This will be your glossy glaze for basting.

Step 8: Thicken the Sauce

In a small bowl, mix a couple spoonfuls of the sauce with the cornstarch until smooth. Stir this slurry into the saucepan, and keep stirring until the sauce thickens up into a luscious glaze. Scrape the edges of the pot so nothing sticks or burns!

Step 9: Thread on Skewers

Time for some fun! Thread the marinated chicken onto soaked wooden skewers. If you want that authentic “street food” look, alternate pushing through the top and bottom of each piece to form a zigzag pattern—this helps your chicken stay snug on the stick.

Step 10: Grill or Broil

Brush the chicken skewers with plenty of thick yakitori sauce and grill (or broil) for 4 minutes per side. Keep your eyes on the skewers, because overcooking can dry them out. If you don’t have a grill, an oven broiler works wonders—set it to 350°F for a total of 8 minutes, flipping halfway through.

Step 11: Baste and Finish

As your chicken cooks, brush on more sauce every couple of minutes. This helps build up that glossy coating and layers of flavor. When the skewers look caramelized, juicy, and irresistible, move them straight to your serving platter.

How to Serve Japanese Chicken Yakitori (Barbecue) Recipe

Garnishes

A flurry of sliced green onions, a sprinkle of toasted sesame seeds, or even a little thinly shaved pickled ginger can take your Japanese Chicken Yakitori (Barbecue) Recipe from great to unforgettable. These touches add color, texture, and that signature Japanese blast of freshness.

Side Dishes

Yakitori is fabulous with a bowl of steaming Japanese rice. For contrast, try quick-pickled cucumbers or daikon, a simple miso soup, or a tangle of soba noodles. These sides are perfect for soaking up any extra sauce and balancing out the smoky, sweet-savory flavors of the skewers.

Creative Ways to Present

Make it a festive platter—arrange the skewers fan-style over a shiso leaf or banana leaf, and tuck in lemon wedges or thin-sliced radishes for color. You can also serve individual skewers in little cups with extra yakitori sauce at the bottom for a “dipping shot” that guests will adore.

Make Ahead and Storage

Storing Leftovers

Any leftover Japanese Chicken Yakitori (Barbecue) Recipe skewers can be popped into an airtight container and refrigerated for up to three days. Be sure to tuck in a little extra sauce so the chicken stays nice and juicy.

Freezing

Uncooked, marinated chicken pieces freeze beautifully—just store them in a zip-top bag, and you’ll have a head start for your next yakitori night. If the skewers are already cooked, remove them from the sticks and freeze the meat, so reheating is a snap without drying out.

Reheating

For best results, gently reheat yakitori on a covered skillet or under a broiler with a splash more yakitori sauce. The microwave works in a pinch but do it in short bursts to keep the chicken from getting tough.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast is leaner and cooks a little faster—just be sure to keep a close eye during grilling to avoid drying out. Thighs, however, will give you that extra juicy, silky quality many people love in Japanese Chicken Yakitori (Barbecue) Recipe.

Is it okay to marinate overnight?

You sure can! Letting the chicken soak in the marinade overnight will give it even more depth and tenderness. Just remember to cover the bowl tightly or use a zip-top bag in the fridge.

What if I don’t have a grill?

No grill, no problem. The broiler setting on your oven is a fantastic substitute for getting that lovely char and glaze on your skewers. You could also use a countertop broiler or even a grill pan on the stovetop.

Can I double the sauce?

Yes, making extra yakitori sauce is always a good idea! Serve any you don’t use for basting as a dipping sauce, or drizzle it over rice and veggies for an added flavor boost.

How spicy is this recipe?

The classic Japanese Chicken Yakitori (Barbecue) Recipe is more about sweet and savory than spicy heat. But if you love a little kick, add a pinch of shichimi togarashi (Japanese seven-spice) or red pepper flakes to your marinade.

Final Thoughts

Once you taste these smoky, juicy chicken skewers, you’ll see why Japanese Chicken Yakitori (Barbecue) Recipe is such a beloved favorite. With minimal prep, simple ingredients, and crowd-pleasing flavors, it’s the kind of dish you’ll come back to again and again. Gather your friends, fire up the grill (or your broiler), and let this yakitori recipe bring some Japanese magic to your table!

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