Japanese Chicken Yakitori
Juicy chicken skewers grilled and glazed with a sweet-savory sauce, perfect for a cozy weeknight dinner or as a crowd-pleasing appetizer.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 0.5 cup soy sauce
- 0.25 cup mirin (sweet rice wine)
- 3 tbsp sake (or dry white wine)
- 2 tbsp brown sugar
- 2 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2-3 green onions, cut into 1-inch pieces
- Bamboo skewers (soaked in water for 20 minutes to prevent burning)
Instructions
Preparation
- Dice chicken thighs into 1-inch cubes.
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Simmer for 5 minutes until slightly thickened and glossy.
Assembly
- Alternate chicken cubes and green onion pieces on soaked bamboo skewers.
Cooking
- Preheat grill or skillet over medium-high heat and lightly oil the surface to prevent sticking.
- Grill chicken skewers for 3–4 minutes per side, brushing with sauce as they cook. Continue until chicken is fully cooked (internal temp 165°F) and beautifully glazed.
Serving
- Brush one last coat of sauce before serving. Serve hot with rice or as an appetizer.
Notes
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently to avoid drying out. For meal prep, dice chicken and mix sauce ahead of time for quick assembly on busy nights. If you don’t have sake, use dry white wine or chicken broth. For a sweeter glaze, add a touch of honey. Pair with steamed rice, sesame cucumber salad, or miso soup for a complete Japanese-inspired meal.