Portable yakitori grills are compact, tabletop charcoal grills designed for grilling skewers of chicken and vegetables over high, direct heat. They bring the smoky, savory flavor of Japanese street food to your backyard, balcony, or campsite. Because they are small and use binchotan or regular lump charcoal, they heat up fast and create the intense sear that yakitori is known for.
Ingredients
- 1.5 lb (680 g) boneless, skinless chicken thighs, cut into 1-inch cubes
- 4 scallions, cut into 1-inch pieces
- 1/2 cup (120 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 1/4 cup (60 ml) sake
- 2 tbsp (30 g) brown sugar
- 1 clove garlic, minced
- 1 tsp (5 g) grated fresh ginger
- Bamboo skewers, soaked in water for 30 minutes
- Vegetable oil, for the grill grate
- Optional: shichimi togarashi (Japanese seven spice) for serving
Instructions
- In a small saucepan, combine soy sauce, mirin, sake, brown sugar, garlic, and ginger. Bring to a simmer over medium heat, then reduce heat to low and cook for 5 minutes, stirring occasionally, until the sugar dissolves and the sauce thickens slightly. Remove from heat and set aside. This is your basting sauce.
- Thread the chicken and scallion pieces onto the soaked skewers, alternating between chicken and scallion. Aim for 4-5 pieces of chicken per skewer, leaving a little space between pieces for even cooking.
- Prepare your portable yakitori grill according to the manufacturer’s instructions. Light the charcoal (binchotan or lump charcoal) and let it burn until it is covered with a light gray ash and glowing red, about 15-20 minutes. The coals should be very hot.
- Oil the grill grate lightly with vegetable oil using a folded paper towel held with tongs.
- Place the skewers on the grill over the hottest part of the coals. Cook for 3-4 minutes per side, turning occasionally, until the chicken is browned and has nice grill marks.
- Start basting the skewers with the sauce during the last 2-3 minutes of cooking. Brush each side with sauce, then flip and brush again. The sugar in the sauce will caramelize, so watch closely to prevent burning.
- Continue cooking until the chicken is cooked through. The internal temperature must reach 165°F (74°C) as measured with a food thermometer, which is the USDA FSIS safe minimum for poultry.
- Remove the skewers from the grill and let them rest for 2 minutes. Serve hot, with shichimi togarashi on the side if desired.
Tips
- Soak your skewers: Always soak bamboo skewers in water for at least 30 minutes before grilling to prevent them from burning. If using metal skewers, they are fine to use directly.
- Control the heat: Portable grills can get very hot. If the coals are too hot and flare-ups occur, move the skewers to a cooler part of the grill or raise the grill grate if it has adjustable height. Keep a small spray bottle of water handy to douse any flames.
- Don’t over-baste early: If you baste with the sugary sauce too early, it will burn before the chicken is cooked. Start basting only in the last few minutes of cooking.
- Substitution for mirin: If you don’t have mirin, you can mix 2 tablespoons dry sherry with 1 teaspoon sugar as a substitute. This will change the flavor slightly, making it a bit less sweet.
Serving Suggestions
Serve yakitori skewers as an appetizer or main dish with steamed rice and a simple cucumber salad. For a full Japanese-style meal, add a bowl of miso soup and some pickled vegetables. The skewers also work well as a party food, served on a platter with extra basting sauce for dipping.
Variations
- Negima: The classic combination of chicken and scallion is called negima. You can also use chicken breast instead of thighs, but thighs are more forgiving and stay moist.
- Tsukune: Make ground chicken meatballs (tsukune) by mixing ground chicken with grated ginger, soy sauce, and an egg. Form into small balls, thread onto skewers, and grill until cooked to 165°F (74°C).
- Vegetable Yakitori: For a vegetarian version, use firm tofu, bell peppers, mushrooms, and cherry tomatoes. Brush with the same sauce and grill until vegetables are tender and lightly charred.
- Spicy Yakitori: Add 1-2 teaspoons of gochujang (Korean chili paste) or sriracha to the basting sauce for a spicy kick.
Storage and Reheating
Leftover yakitori can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the skewers on a baking sheet and warm in a 350°F (175°C) oven for 5-7 minutes, or until heated through. You can also reheat them on a hot grill for 2-3 minutes per side. The sauce may thicken when chilled; you can thin it with a little water or sake when reheating. Do not leave cooked yakitori at room temperature for more than 2 hours.
Frequently Asked Questions
Can I use a regular grill instead of a portable yakitori grill? Yes, you can use any charcoal or gas grill. The key is to create a hot, direct heat zone. On a gas grill, preheat on high. On a large charcoal grill, spread the coals in a single layer for high heat.
What type of charcoal is best? Binchotan (white charcoal) is traditional and burns very hot and clean, but it can be expensive and hard to find. Regular lump charcoal works well and is more accessible. Avoid briquettes with lighter fluid, as they can impart a chemical taste.
How do I prevent the chicken from drying out? Use chicken thighs instead of breast, as they have more fat and stay moist. Also, avoid overcooking—use a thermometer to check for doneness and remove from the grill as soon as it hits 165°F (74°C).
Can I make the sauce ahead of time? Yes, the basting sauce can be made up to 3 days in advance and stored in the refrigerator in an airtight container. Bring it to room temperature or warm it slightly before using.
Is it safe to eat yakitori if the inside is slightly pink? No, chicken must be fully cooked to 165°F (74°C) to be safe. Always use a food thermometer to check the thickest part of the meat. The outside may be charred, but the inside must reach the safe minimum temperature.
Can I cook frozen chicken on the grill? It is best to thaw chicken completely before grilling. Frozen chicken will cook unevenly and may burn on the outside while remaining raw inside. Thaw in the refrigerator overnight, then proceed with the recipe.
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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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