Yakitori

Cooked on skewers, Yakitori chicken stays tender, takes on light charring, and finishes with a savoury glaze that smells rich.

Lately, I have been on a bit of a Japanese food bender. I am discovering more and more dishes, and the more I discover, the more I love Japanese cuisine. There is so much more to it than sushi, which I love too.

I had heard a lot about yakitori before, but I had never actually eaten it. Once I finally tried them, I was completely sold. They are incredibly delicious.

There are many kinds of yakitori, often found on the menus of yakitori restaurants, where different cuts of chicken are grilled to suit their texture. Though I have often seen it served from flat tops by street vendors, yakitori consists of grilled skewers made from all parts of the chicken, including chicken breast, chicken thighs, hearts, and chicken gizzards.

The sauce is both savoury and sweet, and the whole dish comes together in just a few minutes. This recipe works well for grilling season, but I cooked my yakitori under the oven grill, and they turned out just as delicious. Give them a try.

What is Yakitori?

Yakitori refers to Japanese-style grilled chicken skewers, traditionally enjoyed in small specialty restaurants, especially in Tokyo, where they are cooked to order and served straight from the grill.

Yakitori is a classic Japanese dish made from bite-sized pieces of chicken threaded onto skewers and grilled over high heat, traditionally over charcoal. The name is simple and literal. Yaki means grilled, and tori means chicken.

Yakitori stands out not only for the skewers, but for the care cooks take during grilling. They grill the chicken until lightly charred outside and juicy inside, then season it with salt, called shio, or brush it with a glossy soy-based glaze known as tare.

Key Ingredients for Yakitori

Spring Onions (Green Onions)

The white and light green parts soften as they cook and develop a mild sweetness. Thread the spring onions, also known as green onions, between the chicken pieces so everything cooks at a similar pace.

Soy Sauce

Soy sauce gives the sauce its savoury depth and seasons the chicken during grilling. A standard Japanese soy sauce keeps the flavour balanced and familiar.

Mirin

Mirin adds gentle sweetness and helps the sauce coat the chicken once brushed on. Proper mirin gives a cleaner finish after reduction than mirin-style substitutes.

Sake

Sake adds a rounded note to the sauce and softens the saltiness of the soy sauce as it simmers. A basic drinking sake works well and blends smoothly once the alcohol cooks away.

Find the complete list with measurements in the recipe card below.

How to Make Chicken Yakitori

Step 1: Soak the bamboo skewers in water for 30 minutes.

Yakitori Sauce (Tare)

Step 1: In a small saucepan, combine the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 spring onion. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half, about 30 minutes.

Step 2: Remove from the heat and let the sauce cool to room temperature. Reserve ⅓ of the sauce in a small bowl for the final coating.

Yakitori

Step 1: Cut the white and light green parts of the scallions into 2.5 cm – 1-inch pieces.

Step 2: Cut the chicken into 2.5 cm – 1-inch cubes.

Step 3: Thread the chicken onto the skewers at a 45-degree angle.

Step 4: Alternate each piece of chicken with a piece of spring onion.

Step 5: Grease the grate of the broiler or wire rack (or an oven-safe cooling rack) to prevent sticking. Place the skewers on top.

Step 6: Set the broiler to high and wait until the heating elements are hot. Broil for 6 minutes.

Step 7: After 6 minutes, brush the sauce over the chicken on both sides and continue to broil for 3–4 minutes, until the chicken is cooked through and the sauce has caramelised.

Step 8: Transfer the skewers to a serving plate and brush the chicken with the reserved sauce using a clean brush.*

Step 9: Serve warm.

Extra Help from the Kitchen

Let the Chicken Warm Slightly Before Skewering – Bring the chicken closer to room temperature before cooking so it heats evenly under the grill and avoids dry edges.

Reduce the Sauce Slowly – Keep the tare at a gentle simmer so it thickens evenly and keeps a balanced flavour without turning too sharp.

Leave Space at Skewer Ends – Leave a small gap at both ends of each skewer to make turning easier and keep your hands away from direct heat.

Turn Once After Glazing – Turn the skewers only once after brushing with sauce so the glaze sets properly and browns evenly.

Line the Tray with Aluminium Foil – Line the baking sheet underneath the rack with aluminium foil to catch drips from the sauce and fat, which makes clean-up easier without affecting how the skewers cook.

Variations and Twists

Use Vegetables Instead of Spring Onions – Replace the spring onions with shiitake mushrooms, shishito peppers, zucchini, or asparagus.

Cook in a Pan Instead of Broiling – Use a wide frying pan with a little oil and cook the skewers over medium heat, turning as needed, then brush with sauce and let it caramelise gently in the pan.

Use Other Cuts of Chicken – Replace chicken thighs with chicken breast or tenderloins if preferred, keeping pieces slightly larger and reducing cooking time so the meat stays moist.

Add Aromatics to the Sauce – Simmer a few slices of fresh ginger or lightly crushed garlic in the sauce while it reduces, then strain before using so the flavour stays subtle.

Storage and Shelf Life

Store cooked yakitori leftovers in an airtight container in the refrigerator for up to 3–4 days. Freezing is possible, but the texture of the chicken and sauce is best within 2 months.

Thaw overnight in the fridge. Reheat under a hot grill or in a pan over medium heat until warmed through. Watch closely so the sauce does not darken too much.

5 from 2 votes

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Yakitori Recipe

Cooked on skewers, Yakitori chicken stays tender, takes on light charring, and finishes with a savoury glaze that smells rich.

Course: Main

Cuisine: Japanese

Prep Time: 30 minutes

Cook Time: 15 minutes

Total Time: 45 minutes

Servings: 4

Author: Recipe adapted from Just One Cookbook

Ingredients

Yakitori

• 10 –12 bamboo skewers
• 450 g boneless skinless chicken thighs – at room temperature
• 9 spring onions (scallions)
• vegetable oil

Yakitori Sauce (Tare)

• 125 ml ½ cup soy sauce
• 125 ml ½ cup mirin
• 60 ml ¼ cup sake
• 60 ml ¼ cup water
• 2 tsp brown sugar packed

Instructions

1. Soak the bamboo skewers in water for 30 minutes.

Yakitori Sauce (Tare)

1. In a small saucepan, combine the mirin, soy sauce, sake, water, brown sugar, and the green part of 1 spring onion. Bring to a boil over high heat. Once boiling, reduce the heat to low and simmer, uncovered, until the liquid is reduced by half, about 30 minutes.
2. Remove from the heat and let the sauce cool to room temperature. Reserve ⅓ of the sauce in a small bowl for the final coating.

Yakitori

1. Cut the white and light green parts of the scallions into 2.5 cm – 1-inch pieces.
2. Cut the chicken into 2.5 cm – 1-inch cubes.

3. Thread the chicken onto the skewers at a 45-degree angle.

4. Alternate each piece of chicken with a piece of spring onion.
5. Grease the grate of the broiler or wire rack (or an oven-safe cooling rack) to prevent sticking. Place the skewers on top.
6. Set the broiler to high and wait until the heating elements are hot. Broil for 6 minutes.
7. After 6 minutes, brush the sauce over the chicken on both sides and continue to broil for 3–4 minutes, until the chicken is cooked through and the sauce has caramelised.
8. Transfer the skewers to a serving plate and brush the chicken with the reserved sauce using a clean brush.*
9. Serve warm.

Recipe Notes

*Make sure the reserved sauce does not come into contact with raw chicken, or it will need to be boiled again to avoid contamination. Always use a clean brush for the final coating.