Japanese Chicken Yakitori
Juicy skewers glazed with a sweet-savory soy-mirin sauce, bringing the flavors of Japanese street food to your table.
Ingredients
Main Ingredients
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch cubes
- 2-3 pieces green onions, cut into 1-inch pieces
For the Glaze
- 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
Additional Supplies
- Bamboo skewers (soaked in water for 20 minutes)
Instructions
Prepare Glaze
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Simmer for 5 minutes until slightly thickened and glossy.
Skewer Chicken
- Thread chicken cubes and green onion pieces alternately onto soaked skewers.
Preheat Grill
- Heat grill or skillet to medium-high and lightly oil surface to prevent sticking.
Grill Skewers
- Cook chicken skewers for 3–4 minutes per side, brushing with glaze as they cook until chicken is fully cooked (165°F) and caramelized.
Finish & Serve
- Brush one final coat of glaze before serving. Enjoy hot with rice or as an appetizer.
Notes
Leftovers keep in the fridge for 3 days. Reheat gently in a skillet or oven. Make glaze and cut chicken earlier in the day for faster assembly. Add a sprinkle of sesame seeds or shichimi togarashi for added flavor.