Japanese Chicken Yakitori Skewers (Print-Friendly Version)
Juicy, marinated chicken skewers grilled and brushed with savory-sweet yakitori glaze, ideal for sharing.
# What You’ll Need to Make This:
→ Chicken and Marinade
01 -
600 g boneless skinless chicken breast or 750 g boneless chicken thighs
02 -
80 ml soy sauce
03 -
70 g brown sugar
04 -
2 garlic cloves, finely minced
05 -
1 tablespoon fresh ginger, finely minced
→ Skewers
06 -
7 wooden skewers, soaked in water
# How to Prepare:
01 -
Soak wooden skewers in water for 15 minutes to prevent burning during grilling.
02 -
In a medium bowl, combine soy sauce, brown sugar, minced garlic, and fresh ginger. Stir until sugar is fully dissolved.
03 -
Trim and cut chicken into 2–3 cm chunks. Place in a bowl and toss with half of the prepared marinade. Let marinate for at least 10 minutes.
04 -
Pour remaining marinade into a small saucepan. Bring to a gentle boil on medium heat. Optionally, thicken with 1 teaspoon cornstarch mixed in 2 teaspoons water. Simmer until glossy and syrupy, then remove from heat.
05 -
Thread marinated chicken pieces evenly onto soaked skewers.
06 -
Preheat grill to medium-high heat. Place skewers over direct heat and cook for 8–12 minutes, turning occasionally. Baste with thickened sauce in the final minutes until chicken is caramelized and fully cooked.
07 -
Remove skewers from grill, brush once more with sauce, and serve immediately. Optionally, present over steamed rice or as appetizers.
# Extra Tips:
01 -
Use fresh ginger and garlic for optimal flavor. Marinating longer enhances tenderness and taste.