Name: Yakitori (Japanese Skewered Chicken) Recipe
Prep time: 1 h 30 min
Cook time: 45 min
Total time: 2 h 15 min
Cuisine: Japanese
Ingredients: 15 bamboo skewers soaked in water for 30 minutes; 750g / 1.7lb skinless chicken thigh fillets, cut into 2.5cm / 1” cubes; 15 bamboo skewers soaked in water for 30 minutes; 450g / 1lb skinless chicken thigh fillets, cut into 2.5cm / 1" cubes; 30 green onion pieces (3cm / 1⅛" long, white and green firm parts only); 8 bamboo skewers soaked in water for 30 minutes; 4 small onions, cut horizontally into 1.3-1.5cm / ½-⅝" thick; 10 bamboo skewers soaked in water for 30 minutes; 10 thick asparagus spears, end trimmed (about 15cm / 6" long and 1.3-1.5cm / ½-⅝" in diameter); 40 thin streaky English bacon pieces (7cm / 2¾” long, about 360g / 0.8lb); 185ml / 6.3fl oz soy sauce; 185ml / 6.3fl oz mirin; 2½ tbsp sugar

Jump to Recipe· 3.9 from 44 reviews

If you have a passion for simple, flavorful dishes that bring people together, you will absolutely adore this Yakitori (Japanese Skewered Chicken) Recipe. It’s a wonderful celebration of tender chicken pieces and fresh vegetables, all perfectly charred and glazed with a savory-sweet sauce that clings to every bite. The magic of this recipe lies not only in its delightful flavors but also in the joyful experience of threading meat and veggies onto skewers, grilling them to perfection, and sharing the warmth of a traditional Japanese street food favorite with friends and family. Whether it’s a casual gathering or a delightful weeknight dinner, this Yakitori (Japanese Skewered Chicken) Recipe makes every moment special and scrumptious.

Ingredients You'll Need

The image is divided into two parts, both set on a white marbled surface. The top part shows two white plates: a large one filled with raw, pink chicken pieces with visible texture and softness, and a smaller one holding chopped green onions with white bases and bright green tops, scattered naturally. The bottom part of the image displays four whole yellow onions with dry, papery skin placed on the left side, a bunch of long, fresh green asparagus spears arranged vertically next to the onions, and a white plate on the right side containing several strips of raw bacon with pink meat and white fat layers loosely piled together. photo taken with an iphone --ar 4:5 --v 7

Getting started with this Yakitori (Japanese Skewered Chicken) Recipe means focusing on a few simple, fresh ingredients that each bring their own unique contribution to the dish. From tender chicken thighs that provide juicy, rich flavors to the bright green onions and crisp asparagus adding fresh crunch and color, every element works harmoniously for an unforgettable meal.

Bamboo skewers soaking: Essential for preventing the skewers from burning on the grill and ensuring easy handling.
Skinless chicken thigh fillets: Cut into 2.5cm cubes, these are juicy and tender for the best texture.
Green onion pieces: Offer a mild, aromatic bite and a lovely contrast to the chicken.
Small onions: Cut into thick slices, they caramelize beautifully and add sweetness.
Thick asparagus spears: Blanched slightly, they retain crispness and a vibrant green hue.
Thin streaky bacon pieces: Wrapped around asparagus, they add smoky, savory richness.
Soy sauce: The salty umami base of the yakitori glaze.
Mirin: Sweet Japanese rice wine that lends subtle sweetness and depth.
Sugar: Helps balance flavors and caramelizes during grilling for that irresistible glaze.

How to Make Yakitori (Japanese Skewered Chicken) Recipe

Step 1: Prepare the Yakitori Sauce

Start by combining the soy sauce, mirin, and sugar in a pot and bring it to a boil. Once boiling, reduce the heat to medium or medium-low and simmer for about 5 minutes until the sauce thickens slightly, reducing by roughly a third. This sauce will coat the skewers with its glossy, deeply flavorful character, so take your time perfecting this base for your Yakitori (Japanese Skewered Chicken) Recipe.

Step 2: Assemble the Momo (Chicken Thigh) Skewers

Take your soaked bamboo skewers and thread about five juicy pieces of the cubed chicken thigh onto each one. This simple skewer showcases the pure chicken flavor, making it a core star of your Yakitori (Japanese Skewered Chicken) Recipe lineup.

Step 3: Make Negima Skewers (Chicken and Green Onion)

Alternate threading chicken pieces and green onion pieces on the skewers, beginning and ending with chicken. This means three pieces of chicken and two pieces of green onion per skewer. The green onion brings a lovely sweet sharpness that brightens every bite.

Step 4: Prepare Onion Ring Skewers

Thread two thick onion slices crosswise on each skewer. When grilled, the onion sugars caramelize and give a natural sweetness coupled with a tender bite that complements the meat magnificently.

Step 5: Wrap and Skewer Bacon-Asparagus Bundles

First, blanch asparagus briefly in salted boiling water, then cool under cold water to preserve crunch and color. Cut each spear into 3cm pieces, wrap each piece (except the tip and next to tip) individually with bacon, and thread onto the skewer. Finally, wrap the tip and its neighboring piece together with bacon and place atop the skewer. This clever layering adds a smoky, crisp contrast to the grilled chicken skewers.

Step 6: Grill the Chicken and Onion Skewers

Position your skewers about 5-6cm above hot charcoal or preheated grill. Oil the grill lightly to prevent sticking. Baste the skewers with the yakitori sauce and cook each side approximately 4 minutes, turning and basting frequently to build up layers of caramelized glaze. Finish with a final quick basting on each side, achieving that iconic glossy, charred finish.

Step 7: Grill the Bacon and Asparagus Skewers

Grill these for about 3 minutes per side without basting. When the bacon turns a mouthwatering golden brown, your asparagus skewers are ready. The bacon crisps up beautifully while keeping the asparagus tender inside.

Step 8: Alternative Oven Grilling Method

If you don’t have a grill, line a baking tray with foil, place oiled wire rack on top, and lay skewers on it. Broil about 5-6 minutes per side with basting in between as you would on a grill, finishing when the chicken has a slight char and beautiful caramelized color. This method still produces fantastic results with minimal fuss.

How to Serve Yakitori (Japanese Skewered Chicken) Recipe

The image shows several wooden skewers lined up horizontally over a small metal grill with smoke rising from it. Each skewer has chunks of grilled meat that are golden and slightly charred with a glossy, saucy coating. A woman's hand is holding a pink brush applying sauce to the meat, adding shine to the textured, cooked pieces. The background is softly blurred with a white marbled texture underneath the grill. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

A sprinkle of toasted sesame seeds adds a subtle nutty aroma and beautiful finishing touch to the skewers. Fresh shichimi togarashi (Japanese seven-spice powder) can provide an exciting kick of heat and complexity for those who love a little extra spice with their Yakitori (Japanese Skewered Chicken) Recipe.

Side Dishes

Serve these skewers with a bowl of steaming white rice or a refreshing cucumber sunomono salad to brighten up the meal. Miso soup or a chilled edamame appetizer can round out the experience, immersing you in a lovely balance of textures and flavors.

Creative Ways to Present

Skewer the chicken and veggies alternately on a long wooden board for a rustic platter, or serve several skewers on small plates with dipping sauce on the side for a stylish bite-size party platter. Garnish with delicate microgreens or thinly sliced scallions for a fresh, elegant look.

Make Ahead and Storage

Storing Leftovers

Place leftover cooked yakitori skewers in an airtight container and refrigerate. They will keep well for up to 2 days while maintaining most of their flavor and juiciness, perfect for a quick snack or light meal.

Freezing

You can freeze uncooked skewers wrapped tightly in plastic wrap and stored in freezer bags for up to one month. Thaw in the refrigerator overnight before grilling to ensure even cooking and preserve the delicious taste.

Reheating

To reheat, place skewers on a baking sheet and warm under the oven grill for a few minutes until heated through and slightly crisped. Avoid microwaving to keep the texture as close to freshly grilled as possible.

FAQs

What type of chicken is best for yakitori?

Skinless chicken thigh is ideal because it stays juicy and tender when grilled, unlike leaner breast meat which can dry out quickly.

Can I use wooden skewers without soaking them?

It’s best to soak bamboo skewers for at least 30 minutes before grilling to prevent them from catching fire or burning.

Is there a vegetarian version of yakitori?

Yes! You can use mushrooms, bell peppers, zucchini, and tofu cubes in place of chicken for a delicious vegetarian yakitori experience.

How do I make the yakitori sauce thicker?

Simmer the sauce longer to reduce it further, or add a small amount of cornstarch slurry to thicken quickly while stirring continuously.

Can I grill yakitori indoors?

Absolutely. Cooking on a grill pan or under a broiler in your oven works wonderfully when outdoor grilling isn’t an option.

Final Thoughts

This Yakitori (Japanese Skewered Chicken) Recipe is one of those dishes that brings a little slice of Japan right into your home kitchen. The combination of tender grilled chicken, vibrant vegetables, and that irresistible glossy sauce creates a comforting, joyous eating experience. I wholeheartedly encourage you to gather your ingredients, fire up your grill or oven, and enjoy the process and the delicious results. Happy grilling and even happier eating!

Yakitori (Japanese Skewered Chicken) Recipe

Ingredients You'll Need