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This Easy Yakitori Recipe brings the magic of Japanese street food right to your kitchen. Tender chicken yakitori skewers glazed with a sticky, caramelized yakitori sauce deliver the kind of flavor you usually have to chase down at your favorite Japanese spot. But now, you can skip the takeout and make these Japanese chicken skewers at home anytime you crave them.
I’ve always loved Yakitori for its simplicity. Just perfectly grilled chicken, smoky and sweet, brushed in that glossy sauce that clings to every bite. It’s quick, satisfying, and every bit as authentic as the ones you’d order out, with just the tiniest personal twist.
What Makes This Recipe So Good
There’s something deeply satisfying about mastering a simple yet authentic Easy Yakitori Recipe at home. The chicken turns tender and juicy, while the yakitori sauce caramelizes into a glossy, flavorful glaze that clings to every skewer. It’s a dish that feels restaurant-quality without needing special ingredients or fancy tools.
What I love most about this chicken yakitori is how quick and flexible it is. Whether you’re using a grill, grill pan, or even your oven, these Japanese chicken skewers cook beautifully every time. You get that perfect balance of sweet, salty, and smoky, just like the ones from your favorite Japanese street vendor.
What Goes Into Yakitori
A few simple Japanese staples come together to make this Easy Yakitori Recipe full of flavor and perfectly glazed.
- Soy Sauce: The base of the yakitori sauce, giving the chicken a deep, savory umami flavor.
- Mirin: Adds a hint of sweetness and helps create that beautiful caramelized finish on the skewers.
- Sake: Brings a light, aromatic note that balances the richness of the soy sauce and sugar.
- Chicken Thighs: Juicy, flavorful, and perfect for grilling since they stay tender even when slightly charred.
Note: Please see recipe card at the bottom for a full list of ingredients with measurements.
How To Make Yakitori
- Soak the Skewers: Place the wooden skewers in cold water for 30 minutes to prevent burning during grilling.
- Prepare Sauce: Combine soy sauce, sake, mirin, sugar, water, and garlic in a saucepan over medium-high.
- Simmer the Sauce: Bring the mixture to a boil, then reduce heat to low. Simmer uncovered for 10 to 15 minutes until the sauce thickens and reduces slightly.
- Cool and Strain: Remove saucepan from heat and let it cool to room temperature. Take out garlic with a spoon and set aside 1/4 of the sauce for dipping later.
- Thread the Skewers: Alternate chicken cubes and onion pieces on the soaked skewers, creating even layers for balanced cooking.
- Preheat the Grill: Set your grill to high heat and let it preheat until very hot before placing the skewers.
- Grill and Glaze: Brush the skewers with sauce, then grill for 3 to 4 minutes per side. Glaze again before turning and once more before removing from the grill.
- Serve and Garnish: Serve the chicken yakitori with rice and the reserved yakitori sauce for dipping. Sprinkle with thinly sliced green shallots for garnish.
These smoky, caramelized Japanese chicken skewers pair perfectly with light and flavorful sides. Try them with Fried Rice with Bacon for a satisfying meal, or enjoy them next to Garlic Green Beans for a fresh and vibrant contrast. If you’re in the mood for something more comforting, serve your Easy Yakitori Recipe with Beef and Pumpkin Shepherd’s Pie for a cozy East-meets-West dinner that’s full of flavor.
Tips For Making Yakitori
- I like to soak my skewers a little longer when I have time. It keeps them from burning and makes threading the chicken much easier.
- Keep a close eye on your sauce once it starts to bubble. It can go from thick and glossy to overflowing in a second, and trust me, cleaning sticky sauce off the stove is not fun.
- Always go for chicken thighs. They stay juicy, flavorful, and are so much more forgiving than chicken breast when grilled.
- Let the sauce rest before brushing it on. I’ve found it sticks better and gives the chicken that beautiful, shiny finish.
Recipe FAQ’s
You can, but chicken thighs are much juicier and hold up better on the grill. If you do use breast, keep an eye on the cooking time to avoid drying them out.
Yes. Bake them at 220°C (425°F) for about 20 minutes, turning and brushing with sauce halfway through for even color and flavor.
If you prefer to skip sake, replace it with a little extra mirin or water. The flavor will be slightly different but still delicious.
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Easy Chicken Yakitori
Ingredients
- 1/2 cup Soy Sauce
- 1/4 cup Sake
- 1/4 cup Mirin
- 1/4 cup brown sugar
- 2 tablespoons water
- 1 clove garlic smashed with the back of your knife
- 8 large shallots/spring onions cut into 2-inch length pieces (whiter ends only. Reserve the darker green parts for final garnish.)
- 17 oz skinless and boneless chicken thigh fillets diced into 1-inch cubes
- 8 wooden skewers
Instructions
- Soak skewers in cold water for 30 minutes.
- While skewers are soaking, combine soy sauce, sake, mirin, sugar, water and garlic in a small saucepan over medium-high heat. Bring to the boil; reduce heat down to low, and simmer uncovered for 10-15 minutes or until sauce has reduced and thickened (keep your eye on the sauce as it can over flow once thickened). Once thickened, remove from the heat and allow to cool to room temperature. Remove the garlic clove with a small spoon. Reserve 1/4 of the sauce for final dipping. *See Notes
- Thread chicken cubes and onion pieces alternately onto skewers; brush over with sauce. Preheat grill on high heat until hot. Place skewers on your grill, glazing with sauce again just before turning (after about 3-4 minutes). Glaze the other side with sauce once turned, and again before removing off the heat.
- Serve with rice and reserved dipping sauce. Garnish with the extra shallots/scallions, thinly sliced.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like these Chinese recipes, especially the sticky wings, sesame, and the chicken in the marinade, soy sauce, sticky sesame
Hi I would love to try this but I do not have sake, can i still make this? Thank you!
Yes definitely Jocelyn! Or you can use a rice wine vinegar or apple cider vinegar if you have those 🙂
If your cooking it in the oven, what temperature would you recommend?
Hi Christine. I haven’t cooked these in the oven, but I can suggest trying by preheating the oven at 200C or 400F, and baking until done (possibly around 20 minutes). Not sure as I haven’t done this myself, but if you do try it out, please let me know 🙂
Can you post picture of sake that you use?
I don’t have any here unfortunately!
Did you use sweet Soy sauce or a salty one??
The normal salty soy sauce 🙂