Japanese Chicken Yakitori

Ingredients

• 5–6 piecesboneless chicken breast or 6–8 pieces boneless chicken thighs
• 80 ml (⅓ cup)soy sauce
• 90 g (¼ cup + 2 tablespoons)brown sugar
• 2garlic cloves, minced
• 15 ml (1 tablespoon)fresh ginger, minced
• 6–7wooden skewers, soaked in water
• Not specifiedwater
• Not specifiedred apple vinegar or mirin
• Not specifiedground pepper

Instructions

1. 1

   Soak the skewers

   Soak the wooden skewers in water for 10–20 minutes.

2. 2

   Mix the marinade

   In a mixing bowl, stir together the soy sauce, water, red apple vinegar or mirin, and brown sugar until the sugar dissolves.

3. 3

   Marinate the chicken

   Cut the chicken into 1–2 inch chunks. Mix it with the minced garlic, minced ginger, ground pepper, and some of the marinade, then leave it for at least 10 minutes.

4. 4

   Thicken the sauce

   Pour the remaining marinade into a saucepan and simmer until it thickens.

5. 5

   Thread and grill

   Thread the marinated chicken onto the soaked skewers. Grill over medium-high heat for about 8–12 minutes, basting frequently with the thickened sauce.

What is chicken yakitori?

Yakitori is a Japanese dish of chicken cooked on skewers, commonly grilled and served with a savoury-sweet sauce. This version pairs soy sauce and brown sugar with garlic and ginger for a punchy glaze.

The skewers make the chicken easy to turn and serve, while simmering the leftover marinade gives it a thicker consistency for basting.

Nutrition and macros by portion

The nutrition label shows one serving as written: 150 calories, 15g protein, 18g carbs, 4g fat.

The supplied per-serving nutrition lists 150 kcal, with carbohydrates mainly coming from the brown sugar and protein from the chicken. The listed fat comes from the chicken, with the amount depending on whether you choose breast or thighs. Serve with rice and vegetables for a more balanced plate.

Choosing the chicken

Breast or thighs: The recipe offers either boneless chicken breast or boneless thighs. Cut the pieces to a similar size so they cook at a more even rate.

Building the marinade

Soy and sugar: Soy sauce supplies the savoury base, while brown sugar brings sweetness and helps the sauce thicken as it simmers.

Aromatics: Minced garlic and ginger go into the chicken marinade with ground pepper. The method also calls for water and red apple vinegar or mirin, but does not give quantities for these ingredients.

Soaking and threading

Soaked skewers: Leave the wooden skewers in water for 10–20 minutes before grilling. This step helps keep them from scorching over the heat.

Even pieces: Thread the chicken onto the skewers without packing the pieces too tightly, so heat can reach their surfaces.

Getting the glaze right

Separate the sauce: The chicken marinates with some of the mixture, while the remainder is simmered in a saucepan until thickened. Keep basting with the thickened sauce as the skewers grill.

Watch the consistency: Simmer until the sauce has thickened, rather than letting it cook unattended. The recipe does not specify a separate simmering time.

Grilling and doneness

Steady heat: Grill over medium-high heat for about 8–12 minutes, turning the skewers as needed for even cooking and basting frequently.

Check the centre: Chicken should be thoroughly cooked through; use a food thermometer if you have one. Cooking time can vary with the size of the pieces and the heat of the grill.

Serving the skewers

Rice: Serve the chicken over rice for a more substantial meal that complements the savoury-sweet glaze.

For sharing: Keep the skewers whole for a main course, or slide the cooked chicken off and cut it into smaller pieces for party portions.

Recipe notes & tips

• Soak the wooden skewers for the full 10–20 minutes before grilling.
• Cut the chicken into evenly sized chunks to help the pieces cook at a similar rate.
• Marinate the chicken for at least 10 minutes, as directed.
• Simmer the reserved marinade until it thickens before using it to baste.
• Baste frequently while grilling, and check that the chicken is cooked through before serving.

Variations

• Use thighs: Choose boneless chicken thighs instead of breast, as the recipe allows.
• Try mirin: Use mirin in place of the red apple vinegar named in the method.
• Add vegetables: Thread vegetables between chicken pieces for a mixed skewer.
• Serve with rice: Put the grilled chicken over rice for a heartier plate.
• Make party bites: Remove the chicken from the skewers and cut it into smaller serving pieces.

Common mistakes to avoid

• Dry skewers: Soak wooden skewers in water for 10–20 minutes before grilling.
• Uneven chunks: Cut the chicken into similarly sized 1–2 inch pieces so they cook more evenly.
• Skipping the marinade: Leave the chicken in the mixture for at least 10 minutes.
• Thin glaze: Simmer the reserved marinade until it thickens before basting.
• Under-cooked chicken: Check the centre of the largest piece before serving.

How to store

Refrigerate leftover chicken promptly in a covered container and use within 3–4 days. Reheat until piping hot, either in a covered pan or in the microwave; add a little water if the glaze has become very thick.

Frequently asked questions