Yakitori (焼き鳥): The Irresistible Japanese Chicken Skewers
There’s nothing like the smoky, savory aroma of yakitori on a bustling street in Japan. My family and I always seek out these grilled skewers, drawn in by the scent alone. One bite, and you get tender chicken, caramelized sauce, and just the right char—pure perfection!
What is Yakitori?
Yakitori means “grilled chicken” (yaki = grilled, tori = chicken). It’s a beloved Japanese dish of skewered, bite-sized chicken cooked over charcoal. You’ll find it at izakayas (Japanese pubs) and yakitori restaurants, especially in Tokyo’s Yakitori Alley. Traditionally cooked over binchotan charcoal for extra depth of flavor, yakitori is easy to make at home using a grill or broiler.
Why You’ll Love This Yakitori Recipe
- Easy prep – Soak skewers and make the sauce ahead. Just assemble and cook when ready!
- Quick cooking – The broiler method gets yakitori done in just 10 minutes.
- Simple ingredients, big flavor – A few pantry staples create an irresistible glaze.
Ingredients You’ll Need
- Soy sauce – Adds umami.
- Mirin – Sweet with a mild tang.
- Sake – Enhances depth.
- Brown sugar – Creates a glossy glaze.
- Tokyo negi (or green onions/scallions) – Balances the chicken.
- Boneless, skinless chicken thighs – Juicy and flavorful.
- Oil or cooking spray – Prevents sticking.
- Shichimi togarashi (optional) – Adds a hint of heat.
Smart Substitutions
- Gluten-free? Use tamari or coconut aminos.
- Try a different protein. Beef, pork, or Tsukune (chicken meatballs) work well.
- No sake? Use dry sherry or Chinese rice wine.
- No mirin? Mix 2 tbsp sake/water + 2 tsp sugar per 1 tbsp mirin.
- Vegan option? Use mushrooms, shishito peppers, zucchini, or asparagus.
Essential Equipment
- Bamboo skewers – Teppogushi (flat-handled) skewers offer better grip. Soak for 30 minutes to prevent burning.
- Broiler or grill – For that smoky char.
How to Make Yakitori at Home
Step 1: Prep the Ingredients
- Slice the white part of green onions into bite-sized pieces (1¼ inches/3 cm).
- In a saucepan, combine soy sauce, mirin, sake, brown sugar, and the green onion tops. Boil, then simmer until thick (30 minutes).
Step 2: Assemble the Skewers
- Cut chicken thighs into 1¼-inch squares.
- Thread chicken and scallions onto skewers, alternating them.
Step 3: Cook the Yakitori
- Broiler method: Preheat broiler. Line a baking sheet with foil and place a greased wire rack on top.
- Broil for 6 minutes, brush with sauce, and broil another 3–4 minutes.
- Flip, brush again, and broil 1–2 more minutes until caramelized.
Step 4: Serve and Enjoy!
- Serve hot with extra sauce. Sprinkle shichimi togarashi for spice.
Expert Tips for the Best Yakitori
- Skewer smartly: Fold chicken pieces in half before threading for even cooking.
- Pack skewers tightly: Prevents bamboo from burning.
- Don’t skip soaking the skewers: This avoids charring.
Variations and Customizations
Yakitori is versatile! Try these tweaks:
- Pan-fried: Cook in a hot, oiled pan. Flip until golden. Add sauce and let it caramelize.
- Grilled: Preheat grill to medium-high. Cook, basting with sauce until done.
- Use different cuts: Chicken breast, tenders, or crispy skin work well.
- Boost flavor: Add garlic or ginger to the sauce.
What to Serve with Yakitori
Pair your skewers with:
- Ginger Rice and Homemade Miso Soup for a full meal.
- Kushikatsu (breaded skewers) or Yaki Onigiri (grilled rice balls) for more finger foods.
- Japanese Cucumber Salad for a refreshing contrast.
Storage and Reheating Tips
- Refrigerate: Store cooled yakitori in an airtight container for up to 3–4 days.
- Freeze: Freeze for up to 3 months. Thaw overnight before reheating.
- Reheat: Use an oven or air fryer for best texture.
Explore More Yakitori Varieties
Want to try other yakitori cuts? Here are some favorites:
- Momo (thigh), Mune (breast), Sasami (tenderloin) – Classic choices.
- Kawa (skin), Tebasaki (wings), Bonjiri (tail) – For crispy textures.
- Nankotsu (cartilage), Hatsu (heart), Reba (liver), Sunagimo (gizzard) – For adventurous eaters!
- Tsukune (chicken meatballs) – A softer, savory variation.
Final Thoughts
Yakitori isn’t just food—it’s an experience. Whether at an izakaya or in your kitchen, its smoky, umami-packed flavors always impress. This easy recipe lets you enjoy a taste of Japan anytime. Happy grilling!
Itadakimasu! 🍜
