This easy Japanese Chicken Yakitori recipe brings the taste of Japan right to your kitchen! Juicy chicken pieces are grilled on skewers and brushed with a sweet soy sauce glaze that’s simply irresistible.
Who needs takeout when you can make this at home? I love serving it with rice and veggies for a fun dinner. Plus, it’s a great way to impress friends at your next barbecue! 🎉
Key Ingredients & Substitutions
Chicken Thighs: I highly recommend using boneless, skinless chicken thighs for their juiciness and flavor. If you want a leaner option, chicken breast works, but keep an eye on cooking time as it can dry out quickly.
Bamboo Skewers: These help hold the chicken together while grilling. Make sure to soak them in water for 30 minutes to prevent burning on the grill. If you prefer metal skewers, those are great too and reusable!
Sake: This adds depth to the sauce. If you don’t have sake, you can substitute with dry white wine or even apple juice for sweetness. It will slightly change the flavor, but it still works well!
Mirin: Another essential for that authentic taste. If you don’t have mirin, a mix of sugar and rice vinegar can be a good substitute, but add it to taste since it won’t be as sweet.
How Do I Get the Perfect Grill Marks and Glaze?
Grilling the chicken to get those beautiful marks can be tricky, but here are some tips:
- Ensure your grill is preheated well before adding the skewers; this helps create a nice sear.
- Don’t rush! Give the chicken time to cook on each side, about 2-3 minutes. This allows caramelization to happen.
- Start basting with your yakitori sauce after the first flip. This helps create a beautiful glaze.
- Make sure to keep turning the skewers regularly for even cooking and to prevent burning.
Following these steps will give you delicious results that are golden brown and packed with flavor! Enjoy your grilling! 🍗🔥
Easy Authentic Japanese Chicken Yakitori
Ingredients You’ll Need:
- 1 lb (450 g) boneless, skinless chicken thighs, cut into 1 to 1.5-inch pieces
- 8-10 bamboo skewers (soaked in water for 30 minutes)
For the Yakitori Sauce (Tare):
- 1/4 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 2 tbsp sake (Japanese rice wine)
- 2 tbsp granulated sugar
- 1 garlic clove, minced (optional)
- 1 tsp grated fresh ginger (optional)
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time, plus 8-10 minutes of grilling. It’s a quick and enjoyable dish to cook, making it perfect for a weeknight meal or a fun weekend barbecue!
Step-by-Step Instructions:
1. Prepare the Sauce:
In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic (if using), and ginger (if using). Place the saucepan over medium heat and stir the mixture until the sugar has dissolved. Bring it to a gentle boil, then reduce the heat and let it simmer for about 8-10 minutes, until the sauce thickens slightly. Remove from heat and allow it to cool.
2. Prep the Skewers and Chicken:
Before you start skewering the chicken, soak the bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill. Once they have soaked, thread the chicken pieces onto the skewers, making sure to leave a little space between each piece for even cooking.
3. Grill the Yakitori:
Preheat your grill or grill pan over medium-high heat. Once hot, place the skewers on the grill. Cook them for approximately 2-3 minutes on each side. As they cook, start basting the chicken using your yakitori sauce, turning and basting frequently. This will help to create a delicious glaze. Continue grilling while basting for about 8-10 minutes, or until the chicken is fully cooked through and beautifully glazed.
4. Serve:
Once the yakitori is ready, remove the skewers from the grill and allow them to rest for about a minute. Serve them hot on their own or with a side of steamed rice and pickled vegetables for a full meal.
Enjoy your authentic, savory-sweet Japanese Chicken Yakitori, just like from a traditional yakitori stand! 🍢
FAQ for Easy Authentic Japanese Chicken Yakitori
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can! Chicken breasts are a leaner option, but keep in mind that they can dry out more easily. To keep them juicy, avoid overcooking and consider marinating them in the yakitori sauce before grilling.
What Can I Substitute for Mirin?
If you don’t have mirin, you can mix equal parts of rice vinegar and sugar as a substitute. Start with 1 tablespoon of each, taste, and adjust if you would like it sweeter.
How Do I Store Leftovers?
Leftover yakitori can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in the microwave or on the stovetop over low heat, adding a splash of water or more yakitori sauce to keep it moist.
Can I Make the Sauce Ahead of Time?
Absolutely! The yakitori sauce can be made in advance and stored in the fridge for up to a week. Just remember to reheat it on the stove before basting your chicken for that fresh flavor!
