Savory LifeRECIPES

Yakitori in Japanese: Easy Chicken Skewers

Updated November 6, 2026

Total time
40 min
prep 25 min · cook 15 min
Serves
4
portions as written

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Yakitori in Japanese: Easy Chicken Skewers

Yakitori is a beloved Japanese street food of bite-sized chicken pieces and vegetables threaded onto bamboo skewers and grilled over hot coals. The magic lies in the tare, a sweet-savory soy glaze that is brushed on in layers, creating a glossy, caramelized finish. This recipe brings the yakitori-ya experience home, using a simple grill pan or broiler to achieve that perfect balance of smoky, juicy, and glazed.

Ingredients

  • 1 lb (450 g) boneless, skinless chicken thighs, cut into 1-inch (2.5 cm) pieces
  • 4 scallions, cut into 1-inch (2.5 cm) pieces
  • 1/2 cup (120 ml) soy sauce
  • 1/2 cup (100 g) sugar
  • 1/4 cup (60 ml) mirin
  • 1/4 cup (60 ml) sake
  • 1 tbsp (15 ml) vegetable oil
  • 8 bamboo skewers, soaked in water for 30 minutes

Instructions

  1. Make the tare: In a small saucepan, combine soy sauce, sugar, mirin, and sake. Bring to a boil over medium heat, stirring to dissolve the sugar. Reduce heat and simmer for 5 minutes until slightly thickened. Set aside to cool. This glaze will be used for brushing.
  2. Preheat a grill pan, outdoor grill, or broiler to medium-high heat. If using a broiler, set the oven rack about 6 inches from the heat source.
  3. Thread the chicken and scallions onto the soaked skewers, alternating pieces. You should get about 4-5 pieces of chicken per skewer. Brush the skewers lightly with vegetable oil.
  4. Grill the skewers for 4-5 minutes per side, or until the chicken is cooked through. The safe minimum internal temperature for chicken is 165°F (74°C) as measured with a food thermometer (USDA FSIS).
  5. During the last 2 minutes of cooking, brush the skewers generously with the tare, turning and brushing again to build up a glossy glaze. Be careful not to let the sugar burn.
  6. Remove from heat and serve immediately, with extra tare on the side for dipping.

Tips

  • Soak bamboo skewers in water for at least 30 minutes to prevent them from burning on the grill.
  • Use chicken thighs rather than breast; they stay juicier and more flavorful during the high-heat grilling.
  • If the tare becomes too thick while grilling, add a splash of water to thin it out.
  • For a smoky flavor, add a small handful of soaked wood chips to the grill if using a charcoal or gas grill.

Serving Suggestions

Serve yakitori hot off the grill with a side of steamed rice and a simple cucumber salad. It also pairs well with pickled vegetables or a bowl of miso soup. For a casual meal, serve as an appetizer with cold beer or green tea.

Variations

Try adding other ingredients to the skewers, such as bell peppers, mushrooms, or cherry tomatoes. For a spicy kick, add a pinch of shichimi togarashi or a brush of sriracha to the glaze. You can also make a vegetarian version by using firm tofu and vegetables, cooking until the tofu is golden.

Storage and Reheating

Refrigerate any leftover yakitori within 2 hours of cooking. They will keep for 3-4 days in an airtight container. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until hot. Avoid microwaving, as it can make the chicken rubbery.

Frequently Asked Questions

Can I use chicken breast instead of thighs? Yes, but thighs are recommended for their higher fat content, which keeps the meat moist during grilling. If using breast, be careful not to overcook.

What is mirin and can I substitute it? Mirin is a sweet rice wine essential for the glaze. If you don’t have it, mix 1 tbsp sake with 1/2 tsp sugar per 1 tbsp mirin, or use dry sherry as a substitute.

Can I make the tare ahead of time? Absolutely. The tare can be made up to a week in advance and stored in the refrigerator in a sealed container. Reheat gently before use.

Do I need to soak the skewers? Yes, soaking prevents them from catching fire on the grill. If using metal skewers, this step is unnecessary.

What if I don’t have a grill or broiler? You can cook the skewers in a hot cast-iron skillet over medium-high heat, turning frequently until chicken is cooked through.

Is yakitori gluten-free? Traditional soy sauce contains wheat, so it is not gluten-free. Use tamari or a gluten-free soy sauce to make it gluten-free.

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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

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