5 from 14 votes
Chicken Yakitori Recipe
Chicken Yakitori features bite-sized pieces of chicken thigh and green onion skewered and grilled with a sweet and savory glaze made from soy sauce, mirin, sake, brown sugar, garlic, and ginger. The sauce is cooked down to a thick syrup that caramelizes beautifully on the grill, imparting rich umami and a balance of sweet and salty flavors. This Japanese-style grilled chicken is succulent with a slightly charred exterior, accented by the mild pungency of scallions.
Prep Time
15 mins
Cook Time
40 mins
Total Time
55 mins
Servings:
4
-6 Servings
Calories:
461 kcal
Course:
Dinner
Cuisine:
Japanese
Ingredients
Yakitori sauce
- 1 cup soy sauce
- 1 cup mirin
- 1/2 cup sake or dry sherry
- 1/4 cup water
- 1/4 cup brown sugar
- 2 garlic peeled and smashed, cloves
- 1 teaspoon ginger grated fresh
- scallions thinly sliced, for garnish
Skewers
- 2 pounds chicken thigh meat boneless, skinless
- 2 green onions bunches
- kosher salt to taste
Instructions
- Submerge wooden skewers in a large cup or shallow pan of water to soak for at least 30 minutes.
- Combine soy sauce, mirin, sake, water, brown sugar, garlic, ginger, and the green part of 2 green onions in a medium saucepan on the stovetop over high heat. Bring to a boil, then reduce the heat to medium and simmer for about 15-20 minutes until reduced by about half and slightly thickened. It should continue to thicken as it cools. The sauce can be refrigerated for 2-3 months.
- Slice the chicken into 1 1/2-inch pieces, trimming away excess fat if necessary. Slice green onions into 1 1/2-inch pieces.
- Alternately thread pieces of chicken with pieces of green onion onto skewers that have been soaked in water for 30-60 minutes. You will likely need to fold the chicken a bit if using chicken thigh. Don't be afraid to load the skewers up pretty generously. Each skewer should hold 4 pieces of chicken and 3 green onion pieces. Season with kosher salt.
- Prepare a charcoal grill for medium-high heat or preheat the broiler. Set aside 1/3 of the yakitori sauce to avoid contamination. Grill over direct heat or broil for 4-5 minutes, then flip and brush each skewer with some of the yakitori sauce. Cook another 4-5 minutes on the other side, then flip and brush with sauce again, cooking another 1-2 minutes until the chicken is cooked through and the sauce is caramelized.
- Transfer the finished skewers to a plate and brush with some of the reserved sauce before serving. You could also garnish by sprinkling the skewers with sesame seeds or thinly sliced green onions before serving.
Cup of Yum
Notes
- Reserve some yakitori sauce for serving since warming it kills bacteria from raw chicken contact.
- Brush sauce onto skewers only after the first side is cooked to prevent burning the sugar.
- To thicken sauce quickly, add a cornstarch and cold water slurry after boiling.
- Dark soy sauce can replace regular soy sauce for a sweeter, richer flavor.
Nutrition Information
Calories
461kcal
(23%)
Carbohydrates
43g
(14%)
Protein
54g
(108%)
Fat
6g
(9%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
1g
(50%)
Cholesterol
145mg
(48%)
Sodium
3962mg
(165%)
Potassium
1026mg
(22%)
Fiber
1g
(4%)
Sugar
29g
(58%)
Vitamin A
128IU
(3%)
Vitamin C
4mg
(4%)
Calcium
45mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4 -6 Servings
Amount Per Serving
Calories 461
% Daily Value*
| Calories | 461kcal | 23% |
| Carbohydrates | 43g | 14% |
| Protein | 54g | 108% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 145mg | 48% |
| Sodium | 3962mg | 165% |
| Potassium | 1026mg | 22% |
| Fiber | 1g | 4% |
| Sugar | 29g | 58% |
| Vitamin A | 128IU | 3% |
| Vitamin C | 4mg | 4% |
| Calcium | 45mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.