Japanese Chicken Yakitori Recipe

why make this recipe

Japanese Chicken Yakitori is not just a dish; it’s an experience. This recipe is perfect for family gatherings or cozy dinners. Grilling chicken skewers brings out the natural flavors, and the sweet and savory sauce makes every bite irresistible. It’s simple to prepare, making it a great choice for both novice cooks and experienced chefs. Plus, you can customize the recipe according to your taste, making it a versatile addition to your cooking repertoire!

how to make Japanese Chicken Yakitori

Ingredients:

• 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs
• 2 garlic cloves, minced
• 1 tbsp fresh ginger, minced or 1 tsp ginger powder
• 1 tsp ground black pepper
• 1/3 cup soy sauce
• 1/3 cup water
• 3 tbsp red wine or mirin (Japanese rice wine)
• 1/4 cup + 2 tbsp brown sugar
• 1 tbsp distilled vinegar or rice vinegar
• 1 tbsp cornstarch (for thickening)
• 6–7 wooden skewers (soaked in water for 10–20 minutes)

Directions:

1. Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
2. In a bowl, mix soy sauce, water, red wine or mirin, brown sugar, and vinegar until the sugar dissolves completely.
3. Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
4. In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly. Marinate for at least 10 minutes.
5. Pour the remaining sauce into a saucepan and bring it to a boil over medium heat. Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken it. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
6. Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).

how to serve Japanese Chicken Yakitori

Serve the Yakitori hot off the grill. You can present it on a plate with a drizzle of the thickened sauce on top. A sprinkle of sesame seeds or sliced green onions can add a nice touch. It pairs wonderfully with steamed rice or a refreshing salad, making it a complete meal.

how to store Japanese Chicken Yakitori

If you have any leftovers, store the Yakitori in an airtight container in the refrigerator. It will last for about 3 days. You can reheat it in the oven or microwave. If you want to store the raw marinated chicken, keep it in the fridge for up to 24 hours before cooking.

tips to make Japanese Chicken Yakitori

• Soak the skewers long enough to prevent them from burning on the grill.
• Use chicken thighs for a juicier result; they tend to stay more tender than breasts.
• Don’t skip the marinating step; it enhances the flavor of the chicken.
• Feel free to add vegetables like bell peppers or onions onto the skewers for extra flavor and color.

variation

For a different twist, try using shrimp or tofu instead of chicken. You can also experiment with various marinades, such as teriyaki or spicy sauces, to suit your taste.

FAQs

1. Can I use frozen chicken for Yakitori?
Yes, but make sure to thaw it completely before marinating and cooking.

2. How do I know when the chicken is done?
The internal temperature should reach 165°F (74°C). You can also check that the juices run clear.

3. Can I make Yakitori in the oven?
Yes, you can broil it in the oven on a baking sheet. Just make sure to watch it closely to avoid burning.