Japanese Yakitori Chicken is the perfect balance of simplicity and flavor. This dish features juicy chunks of chicken grilled on skewers and brushed with a sweet-savory soy glaze known as tare.
It’s a popular Japanese street food and izakaya favorite, but it’s surprisingly easy to recreate at home with just a handful of pantry staples.
The glaze is made from soy sauce, mirin, sake, and sugar—blended together to create a rich caramelized coating that clings beautifully to the chicken.
Paired with a bowl of steamed rice, yakitori makes a quick, flavorful, and satisfying meal for weeknights or gatherings.
My Opinion
Every time I make this recipe, I’m amazed at how such a simple dish can taste so incredible.
The sauce is the true star—slightly sweet, salty, and deeply savory, with just a hint of richness from the sake. It caramelizes perfectly as it grills, giving the chicken that irresistible glossy glaze.
I personally prefer using chicken thighs because they stay extra juicy and tender, even with high-heat grilling. The process itself is enjoyable—threading the chicken, grilling, and brushing on layers of sauce feels almost therapeutic.
It’s also a family favorite; serving these skewers alongside rice always gets me rave reviews. Honestly, it’s one of those recipes I know I’ll come back to again and again, especially when I want something easy but restaurant-worthy.
Why You’ll Love This Recipe
- 🍢 Simple ingredients – Most of the sauce comes from pantry staples.
- 🔥 Juicy chicken – Thighs stay tender and moist even on the grill.
- 🍯 Sweet-savory glaze – Perfectly balanced flavor that caramelizes beautifully.
- ⏱️ Quick to make – Ready in about 30–35 minutes.
- 🍚 Family-friendly – Delicious with rice, noodles, or as a party appetizer.
- 🍶 Customizable – Easy swaps if you don’t have mirin or sake.
Tools You’ll Need
- Bamboo skewers (soaked in water for 30 minutes) or metal skewers
- Small saucepan (for making the sauce)
- Whisk or spoon (to stir sauce)
- Grill or grill pan (cast iron works well indoors)
- Tongs (for flipping skewers)
- Pastry brush (for basting with sauce)
- Cutting board & knife (for prepping chicken)
Ingredients
For the Chicken
- 2 large boneless, skinless chicken thighs, cut into chunks
- 6 bamboo skewers (soaked in water for 30 minutes)
For the Yakitori Sauce (Tare)
- 1/4 cup soy sauce
- 2 tablespoons mirin (Japanese sweet rice wine)
- 2 tablespoons sake (Japanese rice wine)
- 2 tablespoons sugar
- 1 garlic clove, minced (optional)
- 1 teaspoon grated fresh ginger (optional)
Instructions
- Prepare the skewers
If using bamboo skewers, soak them in water for at least 30 minutes. This prevents burning during grilling. If using metal skewers, skip this step. - Make the yakitori sauce
In a small saucepan, combine soy sauce, mirin, sake, and sugar. If using garlic and ginger, add them in as well. Place over medium heat and stir until the sugar dissolves. Let it simmer gently for 5–6 minutes until slightly thickened. Remove from heat and allow to cool. The sauce will continue to thicken as it rests. - Thread the chicken
Cut chicken thighs into bite-sized chunks and thread them onto skewers, leaving a little space between pieces to ensure even cooking. - Preheat the grill or pan
Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking. - Grill the chicken
Place the skewers on the hot grill and cook for 3–4 minutes without moving them. This allows a good sear and caramelization. - Baste and flip
Brush the chicken generously with yakitori sauce, then flip the skewers. Brush the other side with more sauce. Cook another 3–4 minutes until the chicken is fully cooked and glazed. - Optional double glazing
For an extra flavorful glaze, continue to baste and flip once more. Be careful not to burn the sauce—it caramelizes quickly. - Serve
Transfer skewers to a serving plate. Garnish with sesame seeds or sliced green onions. Serve immediately with steamed rice or as an appetizer.
Storage Tips
- Refrigerator: Store leftover yakitori in an airtight container for up to 3 days. Reheat gently in a microwave or grill pan before serving.
- Freezer: The sauce can be made ahead and frozen for up to 1 month. Reheat and thin with a splash of water if too thick.
Expert Tips
- ✅ Choose thighs over breasts – Chicken thighs stay juicier and are more forgiving.
- ✅ Balance the sauce – Taste your tare; adjust sweetness with a pinch more sugar or saltiness with a dash more soy.
- ✅ Don’t skip soaking skewers – Prevents burning on the grill.
- ✅ Glaze at the right time – Start basting after the chicken sears; brushing too early may cause burning.
- ✅ Make extra sauce – It doubles as a dipping sauce or drizzle for rice.
Serving Suggestions
- Serve with steamed rice and a side of miso soup for a full Japanese-inspired meal.
- Pair with grilled vegetables such as bell peppers, mushrooms, or zucchini on skewers.
- Enjoy as a party appetizer—guests will love grabbing their own skewers.
- For a street-food style touch, serve with pickled vegetables on the side.
FAQs
Can I use skin-on chicken?
Yes! Skin-on thighs give extra flavor and crispiness. Just adjust cooking time slightly.
What can I substitute for mirin and sake?
If you don’t have mirin, use rice vinegar mixed with a little sugar. For sake, dry white wine or apple juice can work. The flavor will differ but still taste delicious.
Can I make the sauce ahead of time?
Absolutely. The sauce can be prepared up to a week in advance and stored in the fridge. Reheat before using, and thin with water if it thickens too much.
How do I prevent the sauce from burning?
Apply the glaze after the chicken has seared, and cook over medium-high heat instead of maximum high. Keep a close eye while basting.