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The Best Easy Japanese Chicken Yakitori

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.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 4
Course: Dessert
Cuisine: Japanese
Calories: 561
Ingredients Equipment Method Notes

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

Equipment

  • 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)

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Preheat the grill or pan.
    Heat your grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.
  5. 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.
  6. 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.
  7. 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.
  8. Serve.
    Transfer skewers to a serving plate. Garnish with sesame seeds or sliced green onions. Serve immediately with steamed rice or as an appetizer.

Notes

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.