Description
Japanese Chicken Yakitori is a flavorful and easy-to-make grilled dish featuring tender chicken skewers coated in a sweet-savory yakitori sauce. Ideal for family dinners, barbecues, or casual get-togethers, these caramelized chicken skewers deliver a mouthwatering finish and versatile serving options, whether over rice or as appetizers.
Ingredients
Scale
Chicken and Marinade
- 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
Sauce
- 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)
Other
- 6–7 wooden skewers (soaked in water for 10–20 minutes)
Instructions
- Soak skewers: Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- Prepare sauce: In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves completely.
- Prepare chicken: Trim excess fat or cartilage from chicken, cut into 1–2 inch chunks, and lightly pound to tenderize.
- Marinate chicken: Combine minced garlic, ginger, black pepper, and 1/4 cup of sauce in a large bowl. Add chicken and toss to coat evenly. Marinate at least 10 minutes.
- Thicken sauce: Pour remaining sauce into saucepan, bring to boil over medium heat. Mix 1 tbsp cornstarch with 2 tbsp sauce to create slurry; stir into boiling sauce to thicken. Simmer to syrupy consistency then remove from heat.
- Grill chicken: Thread marinated chicken onto soaked skewers. Grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with thickened sauce until cooked through and caramelized. Ensure internal temperature reaches 165°F (74°C).
Notes
- Soak skewers to prevent burning during grilling.
- For deeper flavor, marinate chicken for at least 30 minutes or overnight.
- Monitor grill temperature to avoid burning while ensuring proper caramelization.
- Baste chicken regularly during grilling for a glossy, flavorful finish.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.