Japanese Chicken Yakitori
Experience the rich flavors of grilled chicken skewers with a sweet and savory marinade, a beloved favorite in Japanese cuisine.
Ingredients
For the marinade
- 1/3 cup soy sauce
- 1/3 cup water
- 3 tbsp red wine or mirin Japanese rice wine can be used for authenticity.
- 1/4 cup brown sugar Plus 2 tbsp for thickening sauce.
- 1 tbsp distilled vinegar or rice vinegar
- 1 tbsp cornstarch For thickening the sauce.
For the chicken
- 5–6 pieces boneless chicken breast or 6–8 pieces boneless chicken thighs Choose your preference for tenderness.
- 2 cloves garlic, minced
- 1 tbsp fresh ginger, minced or 1 tsp ginger powder
- 1 tsp ground black pepper
- 6–7 pieces wooden skewers, soaked in water for 10–20 minutes Prevents burning during grilling.
Instructions
Preparation
- Soak the wooden skewers in water for 10-20 minutes to prevent burning during grilling.
- In a bowl, mix soy sauce, water, red wine/mirin, brown sugar, and vinegar until the sugar dissolves completely.
- Trim any excess fat or cartilage from the chicken, then cut it into 1–2 inch chunks and lightly pound to tenderize.
- In a large bowl, combine minced garlic, ginger, ground black pepper, and 1/4 cup of the prepared sauce. Add the chicken and toss to coat evenly. Marinate for at least 10 minutes.
Cooking
- Pour the remaining sauce into a saucepan and bring it to a boil over medium heat.
- Mix 1 tbsp of cornstarch with 2 tbsp of sauce to create a slurry, then stir it into the boiling sauce to thicken it. Let it simmer until the sauce reaches a syrupy consistency, then remove from heat.
- Thread the marinated chicken onto the soaked skewers and grill or broil over medium-high heat for 8-12 minutes, turning occasionally. Baste with the thickened sauce until the chicken is cooked through and caramelized (internal temperature should reach 165°F / 74°C).
Notes
Japanese Chicken Yakitori can be served with steamed rice and pickled vegetables. For an authentic experience, enjoy with Japanese beer or sake.