Juicy Glazed Chicken Skewers

Category: Family Dinner Ideas

Chicken Yakitori features bite-sized chicken thigh pieces threaded onto skewers and grilled with a glossy tare sauce. The caramelized glaze combines soy sauce, mirin, sake, sugar, garlic, and ginger for an authentic Japanese flavor profile.

This quick-cooking dish requires minimal preparation - just soak bamboo skewers, mix the sauce ingredients, thread the chicken, and grill while basting. The result is juicy, tender chicken with a perfect balance of sweet and savory notes.

Fatiha
By Fatiha Fatiha
Last updated Mon, 04 Aug 2025 18:56:49 GMT
Chicken skewers with sauce on a plate. Pin
Chicken skewers with sauce on a plate. | zestplate.com

This classic Japanese Chicken Yakitori transforms simple ingredients into an irresistible street food experience at home. The sweet and savory glaze caramelizes beautifully on tender chicken thighs creating those authentic charred edges you crave from Japanese izakayas.

I first made this yakitori recipe during a Japanese cooking phase after visiting Tokyo. What started as an experiment quickly became our Friday night tradition. My kids now grab the skewers before I can even plate them.

Ingredients

  • Boneless chicken thighs cut into bite sized pieces. The dark meat stays juicy and tender when grilled at high heat.
  • Soy sauce provides the essential umami base for the tare sauce. Look for naturally brewed Japanese varieties if possible.
  • Mirin brings sweetness and glossy shine to the glaze. True mirin contains alcohol so it's worth seeking out authentic versions.
  • Sake adds depth and helps tenderize the meat. Cooking sake works perfectly.
  • Sugar enhances caramelization and balances the saltiness. Brown sugar works well as a substitute.
  • Garlic and ginger form the aromatic foundation. Fresh is absolutely essential here.
  • Bamboo skewers ensure authentic presentation. Soaking prevents burning.
  • Spring onions or scallions add a fresh brightness when sprinkled over the finished dish.

How To Make Chicken Yakitori

Prepare the tare sauce
Combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger in a small saucepan. Bring this mixture to a gentle boil over medium heat, then immediately reduce to a simmer. Allow it to bubble gently for 10 minutes, stirring occasionally until the sauce thickens enough to coat the back of a spoon. The aromas will become increasingly complex as it reduces. Remove from heat and let cool slightly.
Skewer the chicken
Thread bite sized chicken thigh pieces onto soaked bamboo skewers, being careful not to pack them too tightly. Leave a small portion of skewer exposed at one end to serve as a handle. For best results, thread pieces with similar thickness together for even cooking.
Preheat and oil grill
Heat your grill or grill pan to medium high heat. This higher temperature creates those beautiful char marks while keeping the inside juicy. Brush the grates with a neutral oil using a folded paper towel held with tongs to prevent sticking.
Master the grilling technique
Place skewers on the preheated grill and cook for about 3 to 4 minutes per side until you see nice grill marks forming. During the final few minutes, begin brushing the tare sauce generously onto the chicken. Turn frequently while continuing to baste for another 2 to 3 minutes until the sauce caramelizes into a glossy coating.
Finish with final glaze
Just before removing from heat, give the skewers one final generous brush of sauce. The chicken should register 165°F internally and appear beautifully glazed with charred edges.

The first time I made this yakitori for my family, my grandmother who rarely tries new foods asked for seconds. She said it reminded her of the teriyaki chicken she loved but with more complexity and depth. Now I make extra tare sauce to keep in my refrigerator for quick weeknight meals.

Make Ahead Options

The beauty of yakitori lies in its prep friendly nature. You can prepare the tare sauce up to five days ahead and store it in an airtight container in the refrigerator. The flavors actually improve over time as they meld together. You can even thread the chicken onto skewers a day before cooking then cover and refrigerate until needed. This makes yakitori perfect for entertaining when you want to minimize last minute cooking.

A plate of chicken yakitori with rice and sauce.
A plate of chicken yakitori with rice and sauce. | zestplate.com

Serving Suggestions

In Japan, yakitori is typically served as part of an izakaya meal alongside small plates and cold drinks. To create an authentic experience at home, serve your yakitori skewers over a small bed of thinly sliced cabbage which catches the dripping sauce. Accompany with steamed rice, pickled vegetables like quick cucumber pickles, and cold Japanese beer or chilled sake. For a complete meal, add miso soup on the side. The contrast between the hot grilled meat and cold accompaniments creates a perfectly balanced dining experience.

Authentic Variations

Traditional yakitori restaurants in Japan specialize in grilling every part of the chicken, each with its own unique flavor profile. While chicken thigh yakitori is most popular outside Japan, you can experiment with other cuts like chicken breast for a leaner option. For true authenticity, try negima yakitori which alternates pieces of chicken with sections of green onion on the skewer. Some Japanese chefs add a final sprinkle of shichimi togarashi seven spice blend for a subtle heat that complements the sweet glaze beautifully.

Chicken yakitori with rice and vegetables.
Chicken yakitori with rice and vegetables. | zestplate.com

Recipe FAQs

→ What cut of chicken works best for yakitori?

Boneless chicken thighs are ideal for yakitori as they remain juicy and tender during grilling. Their higher fat content compared to breast meat prevents them from drying out and adds more flavor. You can use chicken breast if preferred, but cook it for less time to prevent it from becoming tough.

→ Can I make yakitori without a grill?

Yes, you can make yakitori without a traditional grill. A stovetop grill pan works excellently, or you can broil the skewers in your oven. Place them on a baking sheet lined with foil about 6 inches from the heat source, turning and basting frequently. For the most authentic results, a countertop electric grill also works well.

→ What can I substitute for sake and mirin?

If sake isn't available, dry sherry or Chinese rice wine (Shaoxing) make good substitutes. For mirin, you can use sweet marsala wine or combine 1 tablespoon of rice vinegar with 1 teaspoon of sugar for each tablespoon of mirin needed. In a pinch, a mixture of 3 parts white wine to 1 part sugar can work as a substitute for both ingredients.

→ How long should bamboo skewers soak before using?

Bamboo skewers should soak in water for at least 30 minutes before grilling to prevent burning. For best results, soak them for up to 1 hour. You can also wrap the exposed ends with aluminum foil for extra protection against burning if your grill runs particularly hot.

→ What side dishes pair well with chicken yakitori?

Traditional Japanese accompaniments include steamed rice, miso soup, pickled vegetables (tsukemono), or a simple cucumber salad. For a complete yakitori meal, serve alongside other grilled items like vegetables or tofu. A cold Japanese beer or sake makes an excellent beverage pairing to complement the flavors.

→ Can yakitori sauce be made ahead of time?

Yes, yakitori sauce (tare) can be made up to a week ahead and stored in an airtight container in the refrigerator. The flavors actually develop and improve over time. Just reheat gently before using. Many Japanese restaurants maintain their yakitori sauce, adding to it over time for deeper, more complex flavors.

Japanese Grilled Chicken Skewers

Juicy chicken thighs threaded on skewers and glazed with a savory-sweet soy sauce mixture for an authentic Japanese dish.

Preparation Time
15 min
Cooking Time
20 min
Total Duration
35 min
By Fatiha: Fatiha

Category: Main Dishes

Skill Level: Intermediate

Cuisine: Japanese

Output: 4 Servings (8-10 skewers)

Dietary Preferences: Low-Carb, Dairy-Free

Ingredients

01 1 lb boneless chicken thighs, cut into bite-sized pieces

→ Yakitori Sauce

02 60 ml soy sauce
03 60 ml mirin
04 30 ml sake
05 1 tbsp sugar
06 1 clove garlic, minced
07 1 tsp grated fresh ginger

→ For Assembly

08 Bamboo skewers, soaked in water for 30 minutes
09 Spring onions or scallions, chopped (for garnish)

Directions

Step 01

In a small saucepan, combine soy sauce, mirin, sake, sugar, minced garlic, and grated ginger. Bring to a boil, then reduce heat and simmer for 10 minutes until slightly thickened. Set aside to cool.

Step 02

Thread chicken pieces onto the pre-soaked bamboo skewers, ensuring even distribution.

Step 03

Preheat a grill or grill pan over medium-high heat. Lightly oil the grates to prevent sticking.

Step 04

Grill the chicken skewers for 3-4 minutes per side, brushing with the prepared sauce during the last few minutes of cooking to create a caramelized glaze.

Step 05

Continue turning and basting until chicken is fully cooked through and has a glossy appearance from the tare glaze.

Step 06

Serve hot, garnished with chopped spring onions if desired.

Notes

  1. Yakitori translates to 'grilled chicken' in Japanese and is traditionally cooked over charcoal for the best flavor.
  2. For authentic results, use binchotan charcoal if available.
  3. The tare sauce can be made ahead and stored in the refrigerator for up to two weeks.

Required Equipment

  • Small saucepan
  • Bamboo skewers
  • Grill or grill pan
  • Basting brush

Allergen Information

Review each component for possible allergens and consult a health professional when concerned.
  • Contains soy
  • Contains alcohol (sake and mirin)

Nutritional Information (per serving)

These figures serve as estimates and are not a substitute for medical advice.
  • Calories: 170
  • Fat: 9 g
  • Carbohydrates: 7 g
  • Protein: 15 g