Yakitori is a classic Japanese dish of grilled, skewered chicken. This simple version features tender chicken and pieces of sweet scallion that are first soaked in a savory marinade of soy sauce, sake, and ginger.
These skewers are a wonderful appetizer for a gathering or an easy main course for a weeknight dinner. The marinade takes only minutes to prepare, and the skewers cook in about 10 minutes, delivering a lot of flavor with little effort.
Why You’ll Love Yakitori Chicken
- The simple marinade uses just four pantry staples to create a deep, savory flavor for the chicken.
- Alternating chicken and scallions on the skewer ensures every bite has a mix of juicy meat and sweet, tender onion.
- Cooking quickly over high heat gives the chicken a nice char on the outside while keeping the inside moist and tender.
Yakitori Chicken Ingredients
- Chicken: Boneless, skinless chicken thighs are recommended for their flavor and moisture, but chicken breasts also work well.
- Sake: This Japanese rice wine adds a traditional, slightly sweet flavor. If you can’t find it, you can substitute with dry sherry.
- Scallions: Also known as green onions, their subtle sweetness is a nice contrast to the savory chicken.
- Bamboo Skewers: Soaking is essential to stop them from burning. If you have reusable metal skewers, you can use those instead without soaking.
Exact quantities are in the recipe card below.
How to Make Yakitori Chicken
Step 1: Prepare and Marinate
First, soak your bamboo skewers in water. Next, whisk together the soy sauce, sake, sugar, and ginger for the marinade. Cut the chicken into bite-sized cubes and the scallions into short lengths, then add them to the marinade. Cover and let it rest in the fridge for at least one hour.
Step 2: Assemble the Skewers
Once the chicken has marinated, you can build the skewers. Take the soaked bamboo sticks and thread the chicken pieces and scallion segments on alternately. Continue until you run out of ingredients, and be sure to discard the used marinade.
Step 3: Grill the Yakitori
Preheat your grill or a grill pan over medium-high heat and brush it with oil. Cook the skewers for about 4 to 5 minutes on each side. The chicken should be cooked through with visible grill marks. Let them rest for a moment before serving.
Storage Tips for Yakitori Chicken
Store leftover skewers in an airtight container in the refrigerator for up to 3 days. Reheat them gently in a 350°F (175°C) oven or an air fryer until warmed through. Freezing is not recommended as the texture of the scallions will change upon thawing.
Expert Tips for Yakitori Chicken
- A note on food safety: Always cook poultry to a safe internal temperature of 165°F (74°C) to ensure it is safe to eat.
- Soaking the skewers is an important step. If you skip it, they will likely catch fire and burn on the grill.
- If you don’t have an outdoor grill, you can cook these under your oven’s broiler. Arrange the skewers on a foil-lined baking sheet and broil for 4-6 minutes per side, watching closely.
- Don’t marinate the chicken for more than 4 hours. The acidity in the marinade can start to change the texture of the meat, making it mushy.
What to Serve with Yakitori Chicken?
These skewers are great on their own as an appetizer. For a more complete meal, serve them with a side of steamed white rice.
Yakitori Chicken Recipe FAQs
Can I make yakitori without a grill?
Yes, you can use your oven’s broiler. Arrange the skewers on a foil-lined baking sheet and place them on a rack 4-6 inches from the heat source. Broil for 4-6 minutes per side, watching them carefully to prevent burning.
What’s the best type of chicken for yakitori?
Chicken thighs are a great choice because they stay very juicy when grilled. However, chicken breast is a leaner option that also works well. Just be careful not to overcook it.
Can I add other vegetables to the skewers?
Certainly. Chunks of bell pepper, zucchini, or whole shiitake mushrooms are all good additions that pair well with the marinade.
Yakitori Chicken
Ingredients
- 8-10 bamboo skewers
- 1/4 cup soy sauce 60 ml
- 1/4 cup sake 60 ml
- 1 tablespoon granulated sugar
- 1 teaspoon grated fresh ginger
- 1 lb boneless skinless chicken thighs, cut into 1-inch cubes, 450 g
- 6 scallions
- 1 tablespoon vegetable oil for the grill
Instructions
- Place the bamboo skewers in a shallow dish with water to soak for at least 30 minutes. This prevents them from burning on the grill.
- In a medium bowl, whisk together the soy sauce, sake, sugar, and grated ginger until the sugar dissolves.
- Trim the root ends and dark green tops from the scallions. Cut the remaining white and light green parts into 1.5-inch lengths.
- Add the chicken cubes and scallion pieces to the marinade. Stir to coat everything well. Cover the bowl and refrigerate for at least 1 hour, but no more than 4 hours.
- Preheat a grill or stovetop grill pan to medium-high heat.
- Remove the chicken and scallions from the marinade. Thread them alternately onto the soaked skewers. Discard any leftover marinade.
- Lightly oil the grill grates. Place the skewers on the hot grill.
- Cook for 4-5 minutes per side, turning once, until the chicken is lightly charred and cooked through. The chicken is done when it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer.
- Remove the skewers from the grill and let them rest for a minute before serving.
