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Best Japanese Chicken Yakitori Recipe

Authentic Japanese Chicken Yakitori made with tender grilled chicken skewers glazed in a sweet-savory homemade yakitori sauce. Easy, flavorful, and perfect for weeknight dinners or backyard grilling.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 –6 servings
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 5 –6 boneless chicken breasts or 6–8 boneless chicken thighs cut into chunks
  • 2 cloves garlic minced
  • 1 tablespoon fresh ginger minced
  • 1 teaspoon ground black pepper
  • 1/3 cup soy sauce or tamari for gluten-free
  • 1/3 cup water
  • 3 tablespoons mirin or red wine
  • 1/4 cup + 2 tablespoons brown sugar
  • 1 tablespoon rice vinegar or distilled vinegar
  • 1 tablespoon cornstarch
  • 6 –7 wooden skewers soaked in water

Method
 

  1. Soak wooden skewers in water for 10–20 minutes.
  2. In a bowl, mix soy sauce, water, mirin, brown sugar, and vinegar until sugar dissolves.
  3. Cut chicken into 1–2 inch pieces and toss with garlic, ginger, black pepper, and 1/4 cup of the sauce. Marinate for 10–30 minutes.
  4. Pour remaining sauce into a saucepan and bring to a boil. Mix cornstarch with a little sauce, add back in, and simmer until thickened.
  5. Thread chicken onto skewers.
  6. Grill or broil over medium-high heat for 8–12 minutes, turning and basting with sauce, until chicken reaches 165°F.
  7. Serve hot with extra sauce and garnish with sesame seeds or green onions if desired.

Notes

Use chicken thighs for juicier yakitori. Baste frequently for a glossy, caramelized finish and avoid over-marinating.