I’m sharing my Super Easy Chicken Yakitori Recipe that reveals the simple secret behind a glossy caramelised yakitori sauce and authentic Japanese chicken skewers.

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I fell for this Chicken Yakitori Recipe the first time I charred pieces of boneless, skin on chicken thighs over a hot grill. The caramelised glaze is stupidly addictive and the few scallions (negi) I thread between the chunks add that bright note.

This Japanese Chicken staple is simple, fast and tastes like something you’d order at a tiny spot in Tokyo, only way less fuss. I like that it feels authentic but not precious.

Sometimes my skewers fall apart, sometimes the glaze goes too dark, but people always ask for more. Try it and see what small mistakes turn into flavour wins, dont be surprised.

Ingredients

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Super Easy Japanese Chicken Yakitori

Juicy chicken thighs, rich in protein and fat, keeps meat tender and flavorful.
Fresh scallions add crunch and mild onion flavor, some vitamin C and fiber.
Soy sauce brings salty umami, adds sodium and deep savory balance.
Mirin gives gentle sweetness and slight acidity, helps create glossy caramelized glaze.
Sake helps tenderize meat and boost aroma, adds subtle sweetness and depth.
Granulated sugar lifts sweetness, helps thicken and shine the yakitori glaze.
A little vegetable oil prevents sticking and promotes even browning on the grill.
Toasty sesame seeds add nutty crunch, tiny healthy fats and extra aroma.

Ingredient Quantities

1 lb (450 g) boneless, skin on chicken thighs

4 scallions (negi)

8 to 10 bamboo skewers

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) mirin

2 tbsp (30 ml) sake

2 tbsp (25 g) granulated sugar

1 tbsp vegetable oil

1/2 tsp coarse salt

freshly ground black pepper (optional)

sesame seeds for sprinkling (optional)

How to Make this

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1. Soak 8 to 10 bamboo skewers in water for at least 30 minutes so they dont burn, then cut 1 lb (450 g) boneless, skin on chicken thighs into bite sized pieces and slice 4 scallions (negi) into 1 to
1.5 inch pieces.

2. Make the yakitori sauce (tare): combine 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) mirin, 2 tbsp (30 ml) sake and 2 tbsp (25 g) granulated sugar in a small saucepan, stir to dissolve sugar, bring to a boil then simmer gently until slightly reduced and syrupy about 6 to 8 minutes, let it cool a bit.

3. Thread chicken and scallion pieces onto the soaked skewers, alternating chicken and scallion so each skewer has even pieces and cooks evenly.

4. Lightly brush or rub the skewers with 1 tbsp vegetable oil and sprinkle about 1/2 tsp coarse salt over the chicken, add freshly ground black pepper if you want some heat.

5. Heat a grill or a heavy skillet to medium high heat and oil the grate or pan so nothing sticks, you want good contact and a little char.

6. Place skewers on the hot grill or pan and cook undisturbed for 2 to 3 minutes to get a good sear, flip and start brushing with the tare; keep turning and basting every 1 to 2 minutes so the sauce builds up in glossy layers and the chicken cooks through (total cook time roughly 8 to 10 minutes depending on piece size).

7. Watch the sugar in the sauce so it doesnt burn, lower heat if it starts to char too fast; finish with one last heavy brush of sauce and a quick high heat blast for 20 to 30 seconds to caramelise the glaze.

8. Remove skewers, sprinkle with sesame seeds if using, taste and add a tiny pinch more coarse salt or pepper if needed, serve hot and enjoy.

Equipment Needed

1. Small saucepan for the tare
2. Grill or heavy skillet (cast iron works great)
3. Long tongs for flipping skewers
4. Pastry or silicone basting brush for glazing
5. Cutting board
6. Sharp chef’s knife
7. Measuring cups and spoons
8. Large shallow bowl for soaking the bamboo skewers
9. Plate or tray to rest and serve the cooked skewers

FAQ

Do I need to soak the bamboo skewers first?

Yes, soak them at least 30 minutes so they won't burn on the grill. If you're using metal skewers you can skip this. Longer soaking is fine, just pat them dry before threading.

Should I use skin on or skinless chicken thighs?

Skin on is best, it stays juicier and crisps up nice over high heat. Skinless cooks faster but can dry out more, so watch it closely.

What's the best way to use the sauce? Can I marinate the chicken in it?

The soy + mirin + sake + sugar makes a tare glaze. You can briefly marinate for 15 to 30 minutes but do not reuse raw marinade unless you boil it first. For best flavor, grill the chicken and brush with the sauce while cooking, saving a final glaze at the end.

Grill, broiler or stovetop which works best?

Charcoal grill gives the classic smoky flavor but broiler or a hot skillet works great too. Cook over medium high heat, turn often and baste with tare. Aim for an internal temp of 165°F (74°C).

How do I stop the chicken from sticking or the skewers from burning?

Oil the grill grate or skillet and brush the chicken lightly with oil before skewering. Leave a little space between pieces so heat circulates. Soaked skewers and moderate flame help prevent burning.

How long can I keep leftovers and how should I reheat them?

Store in the fridge for 2 to 3 days, sauce in a sealed jar up to a week. Reheat in a skillet, oven, or air fryer until piping hot. You can freeze cooked yakitori up to 1 month, thaw and reheat thoroughly.

Super Easy Japanese Chicken Yakitori Recipe Substitutions and Variations

Soy sauce -> Tamari (1:1, gluten free), low-sodium soy (1:1, milder), or coconut aminos (1:1 but add a pinch of salt cause it’s sweeter and less salty).
Mirin -> 1/4 cup sake + 1 tbsp granulated sugar (closest match), or a sweet white cooking wine like riesling (1:1). For a non alcoholic mild swap use 1/4 cup apple juice + 1 tsp rice vinegar.
Sake -> Dry sherry (1:1), or for no alcohol use chicken broth + 1 tsp rice vinegar per 1/4 cup sake to add a little tang.
Granulated sugar -> Brown sugar (1:1) for deeper flavor, or honey/maple syrup (use about 3/4 the volume of sugar and lower the heat when cooking since they brown faster).

Pro Tips

1) Cut the chicken into uniform bite sized pieces, dont make some huge and some tiny, they will cook at different rates and youll end up with dry bits and raw bits. Let the pieces sit at room temp for 15-20 minutes before cooking so they sear better.

2) Handle the tare carefully, sugar burns fast so only start heavy basting after the chicken has a good sear. Reserve a small bowl of sauce that never touches raw chicken for finishing, or boil any sauce that did touch raw meat before using it again.

3) Dont overcrowd the skewers, leave a little gap between pieces so heat circulates, and if you get flare ups move the skewers to the cooler side of the grill or lower the pan heat. Soaked bamboo skewers and a well oiled grate/pan help prevent sticking, but keep oil controlled to avoid flames.

4) Finish with a short high-heat blast to caramelize the glaze but watch it closely, it goes from perfect to burnt real quick. Let skewers rest a few minutes, check that the thickest pieces hit 165 F, then add a small pinch of coarse salt or sesame seeds right before serving for extra punch.

Super Easy Japanese Chicken Yakitori Recipe

Recipe by Sarah level

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I'm sharing my Super Easy Chicken Yakitori Recipe that reveals the simple secret behind a glossy caramelised yakitori sauce and authentic Japanese chicken skewers.

Servings

servings

Calories

344

kcal

Equipment: 1. Small saucepan for the tare
2. Grill or heavy skillet (cast iron works great)
3. Long tongs for flipping skewers
4. Pastry or silicone basting brush for glazing
5. Cutting board
6. Sharp chef’s knife
7. Measuring cups and spoons
8. Large shallow bowl for soaking the bamboo skewers
9. Plate or tray to rest and serve the cooked skewers

Ingredients

1 lb (450 g) boneless, skin on chicken thighs
4 scallions (negi)
8 to 10 bamboo skewers
1/4 cup (60 ml) soy sauce
1/4 cup (60 ml) mirin
2 tbsp (30 ml) sake
2 tbsp (25 g) granulated sugar
1 tbsp vegetable oil
1/2 tsp coarse salt
freshly ground black pepper (optional)
sesame seeds for sprinkling (optional)

Directions

Soak 8 to 10 bamboo skewers in water for at least 30 minutes so they dont burn, then cut 1 lb (450 g) boneless, skin on chicken thighs into bite sized pieces and slice 4 scallions (negi) into 1 to
5 inch pieces.
Make the yakitori sauce (tare): combine 1/4 cup (60 ml) soy sauce, 1/4 cup (60 ml) mirin, 2 tbsp (30 ml) sake and 2 tbsp (25 g) granulated sugar in a small saucepan, stir to dissolve sugar, bring to a boil then simmer gently until slightly reduced and syrupy about 6 to 8 minutes, let it cool a bit.
Thread chicken and scallion pieces onto the soaked skewers, alternating chicken and scallion so each skewer has even pieces and cooks evenly.
Lightly brush or rub the skewers with 1 tbsp vegetable oil and sprinkle about 1/2 tsp coarse salt over the chicken, add freshly ground black pepper if you want some heat.
Heat a grill or a heavy skillet to medium high heat and oil the grate or pan so nothing sticks, you want good contact and a little char.
Place skewers on the hot grill or pan and cook undisturbed for 2 to 3 minutes to get a good sear, flip and start brushing with the tare; keep turning and basting every 1 to 2 minutes so the sauce builds up in glossy layers and the chicken cooks through (total cook time roughly 8 to 10 minutes depending on piece size).
Watch the sugar in the sauce so it doesnt burn, lower heat if it starts to char too fast; finish with one last heavy brush of sauce and a quick high heat blast for 20 to 30 seconds to caramelise the glaze.
Remove skewers, sprinkle with sesame seeds if using, taste and add a tiny pinch more coarse salt or pepper if needed, serve hot and enjoy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.