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Japanese Chicken Yakitori

A simple, savory grilled chicken dish with a sweet-soy glaze that's perfect for weeknights.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Japanese
Calories: 320
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 5-6 pieces boneless chicken breast or 6-8 pieces boneless chicken thighs Thighs are recommended for juicier results.
  • 2 cloves garlic, minced
  • 1 tbsp fresh ginger, minced or 1 tsp ginger powder
  • 1 tsp ground black pepper
  • 1/3 cup soy sauce For gluten-free option, use tamari.
  • 1/3 cup water
  • 3 tbsp red wine or mirin Mirin is a Japanese rice wine.
  • 1/4 + 2 tbsp brown sugar Can substitute with honey for different sweetness.
  • 1 tbsp distilled vinegar or rice vinegar
  • 1 tbsp cornstarch For thickening sauce.
  • 6-7 pieces wooden skewers, soaked in water Soak for 10-20 minutes.

Method
 

Preparation
  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/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 and marinate for at least 10 minutes.
Cooking
  1. 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.
  2. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
  3. Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally.
  4. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).

Notes

Serve over steamed rice or with shredded cabbage and sesame dressing. Add scallions and sesame seeds as a garnish.