Name: Japanese Chicken Yakitori Recipe
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: Japanese
Ingredients: 1 1/2 pounds chicken thigh meat (boneless and skinless), cut into 1″ cubes; 2 cups green onions, cut into 1″ pieces; 1 tablespoon salt (optional, for seasoning); bamboo skewers (soaked in water for 20 minutes) or metal skewers; 1/2 cup soy sauce; 1/2 cup sake; 1/2 cup mirin; 2 teaspoons brown sugar; 1/4 cup water

If you’re craving an authentic taste of Japan that’s super approachable for any home cook, you’ve got to try this Japanese Chicken Yakitori Recipe. I absolutely love how tender and flavorful the chicken turns out, especially with that sticky-sweet tare sauce or just a simple sprinkle of salt. Whether you’re firing up the grill for a fun weekend dinner or making appetizers for friends, this recipe is a fan-freaking-tastic way to get those smoky, juicy bites without any fuss. Stick around—I’ll share all my best tips so you nail it on your very first try!

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Why You’ll Love This Recipe

Simplicity Meets Authenticity: Just a handful of ingredients creates that classic Japanese yakitori flavor you love from restaurants.
Quick & Easy Prep: You’ll have juicy skewers ready in about 20 minutes, perfect for busy weeknights or last-minute guests.
Versatile Serving Options: Serve it plain with salt or glazed with tare sauce, customizing it to your personal preference.
Great for Gatherings: My family goes crazy for this recipe when we grill together, and it’s always the first dish to disappear.

Three skewers are shown close up, each with grilled light brown meat pieces that have charred black grill marks. Between the meat pieces, there are bright green stalks and leaves of a vegetable that looks like scallions or green onions. The texture of the meat is slightly rough and juicy, while the vegetable parts look fresh and crisp. The skewers rest on a white marbled surface that highlights the fresh colors and grill marks. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Each ingredient in this Japanese Chicken Yakitori Recipe brings something important to the table, whether it’s for flavor balance, texture, or authenticity. Using fresh chicken thigh meat really makes a difference because it stays tender and juicy as it grills. Also, tip: soaking your bamboo skewers prevents burning—trust me, I learned that the hard way!

Chicken thigh meat: Boneless and skinless is best for even cooking and juicy bites.
Green onions: Cut them in 1-inch pieces to alternate with the chicken; they add a subtle sharpness and crunch.
Salt: Sea salt works perfectly if you’re going for a simple seasoning.
Bamboo skewers: Soak them in water first — this helps avoid flare-ups on the grill.
Soy sauce: Brings that salty umami punch to the tare sauce.
Sake: Adds a mild sweetness and depth, essential in Japanese cooking.
Mirin: A sweet rice wine that balances the soy and adds gloss to your glaze.
Brown sugar: Gives the tare sauce that beautiful caramelization and sweetness.
Water: Helps to thin out the tare sauce just a touch for perfect brushing.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I like to mix things up depending on the season or what I’m in the mood for, and you can totally make this Japanese Chicken Yakitori Recipe your own. The basic method is so flexible that you can swap or add different veggies or try different proteins. Don’t be shy about experimenting!

Spicy Twist: Add a little shichimi togarashi (Japanese seven-spice) to your salt seasoning for a fun kick — my family now insists on this sometimes!
Vegetable Skewers: Throw on mushrooms, bell peppers, or zucchini alongside the chicken for extra texture and color.
Chicken Breast: If you prefer leaner meat, breast works fine — just keep an eye on grilling time so it doesn’t dry out.
Teriyaki Glaze: Substitute or add honey or maple syrup to the tare sauce for a sweeter glaze that’s kid-friendly.

How to Make Japanese Chicken Yakitori Recipe

Step 1: Prep Your Skewers and Chicken

Start by soaking your bamboo skewers in water for about 20 minutes; this keeps them from burning once they hit the grill. Then cut your chicken thighs into roughly 1-inch cubes for even cooking. When skewering, alternate the chicken pieces with two green onion segments—this combo (called Negima) is a classic that adds that bright onion flavor without overpowering the chicken. I always leave a couple of inches of skewer exposed at both ends so they’re easy to handle on the grill.

Step 2: Prepare Your Grill and Season

Heat your grill to about 400°F and lightly oil the grates to prevent sticking. If you’re going the simple salt route, sprinkle the skewers with sea salt right before they hit the grill. If you prefer the tare sauce method, get your sauce ready and set aside before grilling starts—that way you won’t rush through basting. I like using a soft pastry brush to coat the chicken while cooking for that glossy, caramelized finish.

Step 3: Grill to Perfection

Place the skewers on the grill and let the chicken cook for 3-5 minutes on each side until you get that beautiful browned exterior. If you’re seasoning with just salt, cook until nicely caramelized (about 7-10 minutes total). For those using tare sauce, baste the skewer when the chicken is about 75% done, flip, and baste the other side—repeat this one more time for maximum flavor and gloss. Once the chicken is cooked through, remove the skewers and let them rest a minute before digging in.

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Pro Tips for Making Japanese Chicken Yakitori Recipe

Soak Your Skewers: Bamboo skewers that aren’t soaked will burn on the grill—I learned this by swapping with metal skewers once and couldn’t believe the flare-ups!
Use Thigh Meat: Chicken thighs stay juicy and tender while grilling, unlike breasts that dry out quickly.
Baste Late and Often: Applying tare sauce too early causes it to burn; start basting when chicken is mostly cooked for perfect caramelization.
Keep an Eye on Heat: Too hot and you risk charring; aim for steady medium-high heat to cook evenly without burning the sauce.

How to Serve Japanese Chicken Yakitori Recipe

There are several skewers with three main layers on each: charred, light brown grilled pieces that look juicy; bright green, leafy vegetables; and chopped green onions. The skewers rest on a dark, textured surface with small sesame seeds sprinkled around. In the background, a small round brown bowl holds dark sauce with sesame seeds on top. The image has a close-up focus on the front skewer while the others blur softly in the background. The overall feel is fresh and savory. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle a few sesame seeds or a pinch of shichimi togarashi on top before serving—it adds a lovely crunch and subtle heat. Freshly chopped green onions or a squeeze of yuzu or lemon brightens the dish too. These little touches make each bite pop with flavor and look pretty inviting on the plate.

Side Dishes

Yakitori pairs beautifully with simple sides like steamed rice and pickled veggies or a crisp cucumber salad. When I want a heartier meal, Japanese potato salad or a light miso soup fills the table perfectly. The balance of smoky chicken with fresh or pickled sides keeps a meal feeling well-rounded and satisfying.

Creative Ways to Present

For dinner parties, I like to serve the skewers on a wooden board lined with shiso leaves for that extra pop of green and a hint of herbal aroma. Another fun idea is arranging the skewers upright in a wide glass or jar for a casual “kebab bouquet” presentation—always a conversation starter! Wrapping a few skewers in bamboo leaves for a picnic feels a bit fancy but is surprisingly easy to do.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (though that rarely happens in my house!), store them in an airtight container in the fridge for up to 2 days. I find that tightly wrapping the skewers in foil before placing in a container helps keep moisture in and prevents the chicken from drying out.

Freezing

I’ve frozen cooked yakitori once when hosting a big gathering ahead of time. After letting them cool completely, I froze the skewers laid flat in a single layer on a baking sheet, then transferred them to a freezer bag for up to one month. They thaw quickly overnight in the fridge and still taste great after reheating carefully.

Reheating

To keep that grilled texture and flavor, I recommend reheating skewers in a hot oven (around 350°F) for about 5-7 minutes or placing them on a preheated grill for just a couple minutes per side. Avoid microwaving if you can—it tends to make the chicken rubbery and loses that charred goodness.

FAQs

Can I use chicken breast instead of thigh for Japanese Chicken Yakitori Recipe?

Yes, you can use chicken breast, but be mindful it cooks faster and can dry out. Cut it into uniform pieces and watch the grill carefully to pull it off just as it’s cooked through to keep it juicy.
Do I need to soak bamboo skewers before grilling?

Absolutely! Soaking bamboo skewers in water for at least 20 minutes prevents them from burning or catching fire while grilling, making your cooking experience much safer and easier.
What’s the difference between seasoning with salt and basting with tare sauce?

Seasoning with salt gives you simple, clean, smoky flavors that highlight the chicken, while tare sauce is a sweet-savory glaze that caramelizes on the grill for a richer, stickier finish. Both are delicious — it just depends on what mood you’re in!
Can I make tare sauce ahead of time?

Yes! You can prepare tare sauce a day or two in advance and store it in the fridge. The flavors actually deepen when it sits, making your yakitori even more flavorful when you brush it on during grilling.

Final Thoughts

This Japanese Chicken Yakitori Recipe holds a special place in my heart because it’s so straightforward yet delivers that irresistible grilled flavor you crave. Once you get the hang of skewering and timing, it’s like having your favorite izakaya right in your backyard. I truly hope you enjoy making it as much as I do—share it with your friends, savor every bite, and maybe even make it your go-to for your next casual dinner or happy hour at home!