Description
This Yakitori Chicken recipe features tender, bite-sized chicken thigh pieces marinated and grilled with a flavorful homemade yakitori sauce. Perfect as an easy appetizer or a main dish served over steamed white rice, this classic Japanese street food is beautifully garnished with fresh green onions for a savory and satisfying meal.
Ingredients
Yakitori Sauce
- 1/2 cup soy sauce
- 1/4 cup mirin (sweet rice wine)
- 1/4 cup sake
- 2 tablespoons sugar
- 1 clove garlic, minced (optional)
- 1 teaspoon grated ginger (optional)
Main Ingredients
- 2 pounds boneless chicken thighs, cut into 1-inch pieces
- 4-6 metal or bamboo skewers (if bamboo, soaked in water for 30 minutes)
- Green onions, sliced for garnish
- Steamed white rice, for serving
Instructions
- Prepare Yakitori Sauce: In a small saucepan, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a simmer over medium heat, stirring until sugar dissolves. Reduce heat and simmer for 5-7 minutes until slightly thickened. Let cool.
- Marinate Chicken: Place the chicken pieces in a medium bowl and pour half of the cooled yakitori sauce over them. Toss well to coat the chicken evenly. Let it marinate for 10-15 minutes to absorb the flavors.
- Thread Chicken onto Skewers: Thread the marinated chicken pieces onto the metal or bamboo skewers, leaving a little space between pieces for even cooking.
- Preheat Grill: Heat your grill to medium-high heat (about 400°F or 200°C).
- Grill the Skewers: Place the skewers on the grill and cook for 4-6 minutes on one side. Flip the skewers, baste with additional yakitori sauce from the reserved half, and continue cooking for another 4-6 minutes until the chicken is cooked through and juices run clear.
- Baste and Serve: Give the skewers a final glaze of yakitori sauce, remove from the grill, and serve hot over steamed white rice. Garnish with sliced green onions for a fresh, bright finish.
Notes
- Soak bamboo skewers in water for 30 minutes before grilling to prevent burning.
- Chicken thighs are preferred for juiciness; chicken breasts can be used but may be less tender.
- If you don’t have a grill, you can broil the skewers in the oven, turning and basting frequently to mimic the grilling effect.
- Leftover yakitori sauce can be stored in the refrigerator for up to one week.
- For a spicy twist, add a dash of chili flakes or serve with a sprinkle of shichimi togarashi (Japanese seven spice).
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Main Dish
- Method: Grilling
- Cuisine: Japanese
