There’s something magical about Japanese street food, and few dishes capture that spirit better than yakitori chicken. These tender, glazed skewers deliver an addictive explosion of sweet, salty, and savory flavors. With just a hot fire and basic ingredients, you can recreate that perfect yakitori chicken bite at home in about 30 minutes.

Love Yakitori Chicken? So do we! If you're into Chicken Recipes or curious about Chicken, you'll find plenty of inspiration below.

You Might Also Love

Chicken Nuggets

10 Life-changing Side Dishes—Before It’s...

Bbq Chicken Skewers

Why You’ll Love This Yakitori Chicken

Incredibly flavorful: The sweet-savory tare sauce caramelizes into a sticky, umami-packed glaze.

Perfect texture: Juicy, tender chicken with a slightly charred, caramelized exterior.

Versatile & fun: Easily customize with mushrooms, peppers, or other ingredients.

Budget-friendly treat: Uses affordable chicken thighs for a moist, flavorful result.

Ingredients & Tools

• 500 g boneless, skinless chicken thighs, cut into 1-inch pieces
• 4 scallions (green onions), cut into 1-inch lengths
• 120 ml soy sauce (use Japanese soy sauce for authentic flavor)
• 60 ml mirin
• 60 ml sake
• 2 tbsp granulated sugar
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp vegetable oil (for brushing)
• Toasted sesame seeds and shichimi togarashi (Japanese seven-spice), for serving (optional)

Tools: 8-10 bamboo skewers (soaked in water for 30 minutes), a grill pan or outdoor grill, a small saucepan, a basting brush

Notes: Don’t skip the sake and mirin—they’re essential for building that complex, balanced sweetness and cutting through the saltiness of the soy. And if you can, seek out Japanese soy sauce; it’s less harsh and more nuanced than some other varieties, which really makes a difference in the final glaze.

Nutrition (per serving)

Serves: 4 | Prep Time: 20 minutes | Cook Time: 10 minutes | Total Time: 30 minutes

Before You Start: Tips & Ingredient Notes

• Soak those skewers! If you’re using bamboo skewers, you absolutely must soak them in cold water for at least 30 minutes before grilling. This prevents them from burning to a crisp over the high heat. I like to weigh them down with a can or plate to keep them fully submerged.
• Why chicken thighs? Chicken thighs are the traditional choice for yakitori for a very good reason—they have more fat and connective tissue than breasts, which means they stay incredibly juicy and flavorful even when exposed to high, direct heat. They’re also much more forgiving if you accidentally overcook them by a minute or two.
• Don’t rush the tare sauce. The tare is what gives yakitori its signature flavor and glossy sheen. Let it simmer gently until it reduces and thickens slightly. You’re looking for a syrup-like consistency that will cling to the chicken, not a thin, watery sauce that just drips off.
• Cut everything uniformly. Try to cut your chicken and scallions into similarly sized pieces. This isn’t just for aesthetics—it ensures everything cooks at the same rate, so you don’t end up with some pieces raw and others overcooked.

How to Make Yakitori Chicken

Storage & Freshness Guide

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Freezer: Freeze skewers (unglazed) in a single layer, then transfer to a bag for up to 2 months.
• Reviving: Reheat in a toaster oven or conventional oven at 180°C (350°F) for 5–7 minutes to crisp the glaze.

Serving Suggestions

Complementary Dishes

• Steamed Japanese Rice — The plain, fluffy rice is the perfect canvas for soaking up any extra tare sauce that drips off the skewers. It balances the rich, salty-sweet flavors beautifully.
• Simple Cucumber Sunomono Salad — This light, vinegary cucumber salad provides a crisp, refreshing contrast to the rich, grilled chicken. It cleanses the palate between bites.
• Miso Soup with Wakame — A warm, savory bowl of miso soup rounds out the meal with its comforting, umami-rich broth. It feels authentically Japanese and is incredibly easy to prepare.

Drinks

• Ice-cold Japanese Lager — The crisp, clean taste of a beer like Asahi or Sapporo cuts through the fattiness of the chicken and complements the smoky grill flavors perfectly.
• Junmai Daiginjo Sake — For a more elevated experience, a slightly chilled, aromatic sake enhances the subtle sweetness in the tare sauce without overpowering the chicken itself.
• Barley Tea (Mugicha) — A non-alcoholic option, this nutty, caffeine-free tea is a traditional Japanese pairing that is both refreshing and soothing.

Something Sweet

• Matcha Ice Cream — The bittersweet, earthy notes of matcha provide a sophisticated and cooling finish to the meal, contrasting wonderfully with the savory main course.
• Dorayaki (Red Bean Pancakes) — These sweet, pancake-like sandwiches filled with sweet red bean paste are a classic Japanese dessert that feels like a warm, comforting hug.
• Mochi with Fruit Filling — The chewy, slightly sweet texture of mochi filled with strawberry or mango is a delightful, light way to end your yakitori feast.

Top Mistakes to Avoid

• Mistake: Using chicken breast. While you can technically use breast meat, it has very little fat and will almost certainly dry out on the high heat of the grill. Thighs are more forgiving and deliver a far superior, juicier result that’s true to the spirit of yakitori.
• Mistake: Applying the tare sauce too early. If you brush the sugar-laden sauce onto the chicken at the very beginning, it will burn long before the chicken is cooked through. Start basting only after the first flip, when the chicken is already partially cooked and has some color.
• Mistake: Crowding the grill. Give your skewers some space! If you pack them too close together, you’ll steam the chicken instead of grilling it, and you’ll lose that essential smoky char and caramelization. Cook in batches if necessary.
• Mistake: Skipping the skewer soak. I’ve messed this up before too, in a hurry, and ended up with flaming skewers and scorched chicken. It only takes a bit of planning, but it makes all the difference between success and a smoky disaster.

Expert Tips

• Tip: Make a double batch of tare sauce. This stuff is liquid gold. It keeps for weeks in the fridge and is incredible on grilled salmon, brushed on roasted vegetables, or even used as a dipping sauce for dumplings. Having extra on hand is never a bad idea.
• Tip: Use two skewers for stability. For larger pieces of chicken or if you’re grilling vegetables that tend to spin, thread the ingredients onto two parallel skewers. This creates a “ladder” effect that makes flipping much easier and prevents the food from twirling around.
• Tip: Don’t press down on the skewers. It can be tempting to press down on the chicken with your spatula, but resist the urge! All you’re doing is squeezing out the precious juices, leading to drier meat. Let the grill do its work.
• Tip: Let the glaze set for a final finish. For an extra-professional touch, during the last minute of cooking, hold the skewers vertically over the grill and briefly dip the glazed side directly into the flames (carefully!). This gives a slightly blistered, restaurant-quality finish to the glaze.

FAQs

Can I make yakitori chicken in the oven?
Yes, you can! While you won’t get the same smoky char, you can achieve great results. Arrange the skewers on a wire rack set over a baking sheet. Broil them on high, turning and basting every couple of minutes, until cooked through and glazed. Keep a very close eye on them, as the sugar in the sauce can burn quickly under the intense broiler heat. It usually takes about 10-12 minutes total.

How far in advance can I skewer the chicken?
You can assemble the skewers up to 24 hours in advance. Just place them in a single layer on a plate or baking sheet, cover tightly with plastic wrap, and store them in the refrigerator. This is a fantastic timesaver for parties. Just make sure to take them out of the fridge about 15-20 minutes before grilling so they come closer to room temperature for more even cooking.

What’s a good substitute for mirin?
If you can’t find mirin, you can make a quick substitute by mixing 2 tablespoons of dry white wine or even sherry with 1 teaspoon of sugar for every tablespoon of mirin the recipe calls for. It won’t be exactly the same, but it will provide a similar balance of sweetness and acidity. Avoid using seasoned rice vinegar, as it’s too sharp and acidic on its own.

Can I use metal skewers instead of bamboo?
Absolutely! Metal skewers are actually preferable if you have them. They conduct heat, which can help cook the chicken from the inside, and of course, there’s no risk of them burning. Just be aware that they get very hot, so always use a oven mitt or towel when handling them after they come off the grill.

How do I store and reheat leftovers?
Store any leftover yakitori in an airtight container in the refrigerator for up to 3 days. The best way to reheat them is in a toaster oven or a conventional oven at 180°C (350°F) for about 5-7 minutes, until warmed through. This will help crisp up the glaze again. Microwaving will make the chicken rubbery and the glaze soggy, so I’d avoid that if possible.