Chicken Yakitori

Ingredients

• 650 gBoneless, skinless chicken thighs
• 1/2 tspSalt
• 1/4 tspBlack pepper
• 7.5 ml (1/2 tbsp)Vegetable oil
• To tasteSesame seeds, for garnish
• 60 ml (1/4 cup)Soy sauce
• 50 g (1/4 cup)Brown sugar
• 120 ml (1/2 cup)Water
• 2 clovesGarlic, minced
• 1 tspGrated ginger
• 1 tspSesame oil
• 7.5 ml (1/2 tbsp)Honey
• 1 tbspCornflour
• 1 tbspWater

Instructions

1. 1

   Season the chicken

   Cut the chicken thighs into bite-sized cubes. Season with the salt, pepper and vegetable oil.

2. 2

   Thread the skewers

   Thread the chicken pieces onto bamboo skewers that have been soaked in water, placing four pieces on each skewer. Set aside.

3. 3

   Make the sauce

   Mix all the sauce ingredients except the cornflour and 1 tablespoon water in a bowl. Heat the mixture in a pan over medium heat. Once it boils, add the cornflour mixed with the tablespoon of water, stir and cook until thickened, then take the pan off the heat.

4. 4

   Grill the chicken

   Heat a grill pan over medium heat. Cook the chicken for 5 minutes on each side, then brush it all over with sauce and cook for 2 minutes on each side.

5. 5

   Add more sauce

   Brush the chicken with sauce again and cook for another 2 minutes on each side.

6. 6

   Finish grilling

   Brush the chicken with sauce for a final time, then remove it from the grill pan.

7. 7

   Garnish and serve

   Sprinkle with sesame seeds and serve.

What is chicken yakitori?

Yakitori is a Japanese dish of chicken cooked on skewers, commonly grilled and served with a savoury-sweet glaze. This version uses boneless thigh meat and a sauce made with soy, brown sugar, garlic and ginger.

Thighs stay tender on the grill, while the sauce thickens separately before being brushed on in several layers. That approach builds a glossy coating without putting the sugar-rich sauce on the chicken from the start.

Nutrition and macros by portion

The nutrition label shows one serving as written: 98 calories, 10g protein, 6g carbs, 4g fat.

The chicken provides most of the protein and much of the fat, while brown sugar, honey and cornflour contribute most of the carbohydrates. Soy sauce and added salt account for much of the sodium. Serve a skewer portion with vegetables and rice, adjusting the rice to suit your meal.

Choosing the chicken

Thigh meat: Boneless, skinless thighs are easy to cut into evenly sized pieces and are less likely to dry out than lean breast meat during grilling.

Even pieces: Cut the chicken into similar-sized cubes so they cook at roughly the same rate. The recipe calls for four pieces per skewer.

Getting the sauce right

Cornflour slurry: Stir the tablespoon of cornflour together with the tablespoon of water before adding it to the boiling sauce. This helps it blend in smoothly and thicken the liquid.

Layered glaze: Brush on the sauce after the first 5 minutes per side, then again during the final cooking stages. Keep any sauce that has touched raw chicken separate from sauce intended for serving.

Grilling and doneness

Medium heat: Let the grill pan heat before adding the skewers, and avoid packing it so tightly that the chicken cannot make good contact with the pan.

Check the centre: The method gives a cooking time, but the safest cue is that the thickest pieces are cooked through, with no pink in the centre. A food thermometer can help check doneness.

Skewer preparation

Soaked bamboo: Soaking the skewers in water before threading the chicken helps reduce scorching on the grill pan.

Space the pieces: Leave a little room between chicken cubes rather than pressing them tightly together. This helps heat reach their sides more evenly.

Serving ideas

Rice: Serve the skewers with steamed rice to catch any extra glaze. Add a simple vegetable side, such as sliced cucumber or steamed greens, for freshness.

For a meal to share, bring the skewers to the table soon after grilling while the coating is still glossy and the chicken is hot.

Recipe notes & tips

• Soak the bamboo skewers before threading on the chicken.
• Cut the chicken into similarly sized cubes for more even cooking.
• Mix the cornflour with water before adding it to the hot sauce.
• Brush the sauce on in stages as directed rather than at the start.
• Use separate utensils for raw chicken and cooked skewers.
• Check that the thickest chicken pieces are cooked through before serving.

Variations

• Use chicken breast: Cut it into evenly sized cubes and keep a close eye on doneness so it does not dry out.
• Add spring onions: Thread pieces between the chicken cubes for a savoury, oniony addition.
• Bring some heat: Add chilli to the sauce for a spicier glaze.
• Use a barbecue: Grill the skewers over medium heat, turning them as needed to cook evenly.
• Serve with noodles: Pair the skewers with plain noodles and vegetables instead of rice.

Common mistakes to avoid

• Uneven chicken pieces: Cut the cubes to a similar size so smaller pieces do not finish far ahead of larger ones.
• Unsoaked skewers: Soak bamboo skewers in water before threading to help limit scorching.
• Lumpy thickener: Mix the cornflour with water before stirring it into the boiling sauce.
• Sauce on too early: Follow the staged brushing method to reduce the chance of the sugary coating burning.
• Crowded grill pan: Cook in batches if needed so the chicken can make contact with the hot pan.
• Reusing raw-chicken sauce: Keep it separate from sauce for cooked chicken, or cook it thoroughly before serving.

How to store

Refrigerate leftover chicken in a covered container within 2 hours and use within 3 days. Reheat until piping hot throughout, in a pan or microwave; add a splash of water if the glaze has become too thick.

Frequently asked questions