Go Back
–+ servings
japanese yakitori grilling recipe

Japanese Yakitori

No ratings yet
This authentic Japanese yakitori features juicy chicken thighs glazed with a sweet-savory sauce that caramelizes beautifully on the grill. The perfect balance of soy, mirin, and sugar creates an irresistible umami flavor profile, while the grilling technique ensures tender meat with crispy edges. These skewered delights will transport you straight to a bustling Tokyo yakitori shop.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 people
Course: Main Course
Cuisine: Japanese
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound boneless chicken thighs skin-on preferred
  • 4 tablespoons sugar
  • 3/4 cup soy sauce
  • 1 1/2 cups mirin
  • 1 clove garlic pressed
  • 1-2 green onions cut into inch-long pieces
  • 8 bamboo skewers soaked in water for 30 minutes

Equipment

  • Bamboo skewers
  • Medium saucepan
  • Grill

Method
 

  1. In a medium-sized saucepan, combine mirin, soy sauce, sugar, and pressed garlic clove.
  2. Simmer the sauce mixture over medium heat until it reduces by half and becomes syrupy, about 15-20 minutes. Set aside to cool slightly.
  3. While the sauce cools, cut the chicken thighs into bite-sized pieces.
  4. Thread the chicken pieces onto the pre-soaked bamboo skewers, alternating with green onion pieces.
  5. Preheat your grill to medium-high heat.
  6. Grill the skewers without sauce first for about 2-3 minutes per side, until the chicken begins to change color.
  7. Brush the skewers with the tare sauce and continue grilling, turning and brushing with more sauce about three times total until the chicken is fully cooked and nicely caramelized.
  8. Reserve a small portion of the sauce (that hasn't touched raw chicken) for a final brush right before serving.
  9. Serve hot off the grill.

Nutrition

Calories: 320kcal

Notes

For authentic flavor, don't substitute the mirin with another sweet wine as its distinctive taste is essential. If you must, a mixture of sake (or dry white wine) with a touch of honey can work in a pinch.
Soak your bamboo skewers for at least 30 minutes before grilling to prevent them from burning.
Store any leftover yakitori in an airtight container in the refrigerator for up to 2 days. Reheat gently in a covered pan with a splash of water to maintain moisture.

Tried this recipe?

Let us know how it was!