These grilled Yakitori Chicken Skewers are a traditional Japanese dish that is easy to prepare and yet is full of flavor! The sauce is so good you could drink it on its own. Served over rice with a sprinkle of toasted sesame seeds and chopped green onions, it makes the perfect quick lunch or dinner for the family!
Looking for some other Asian-inspired recipes? If you love grilled veggies, you need to grill up some Miso Grilled Baby Bok Choy! It is simply fantastic! These Grilled Korean Short Ribs are a special treat that your family is going to love!
What is yakitori in Japanese?
Yakitori can literally be translated to “Grilled Chicken” in English. Traditionally, this dish consists of bite-size pieces of meat, usually chicken, cooked over a hot grill on a bamboo skewer.
Why I Love This Recipe
- Tastes amazing
- Quick and easy to prepare
- Super flavorful
- A different twist on a skewer
- Great appetizer or meal
Helpful Items for This Recipe
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What do You need to make these grilled Yakitori chicken Skewers?
There are 2 parts to this yakitori recipe: the yakitori sauce (which is fantastic!) and the grilled chicken skewers. Both are easy to prepare and come together to create a wonderfully flavorful dish!
INGREDIENTS
yakitori Sauce
- Water – I try to use filtered water when I cook if it is available.
- Cornstarch – Thickens the sauce without adding any flavor to it.
- Soy sauce – Use low-sodium soy sauce; this helps keep the sauce from being overly salty.
- Rice vinegar – I used unseasoned rice vinegar in this recipe. Again, it can get too salty otherwise.
- Brown sugar – For that sweetness, with a touch of molasses flavor.
- Ginger paste or fresh grated ginger – Ginger paste works well as a shortcut, but fresh ginger is always better if you have it.
Chicken
- Boneless, skinless chicken thighs – Cut into 1-inch pieces.
- Wooden or bamboo skewers – To be authentic, you should use wooden or bamboo skewers, but you can use metal skewers if you prefer.
- Salt – Just a light sprinkle of salt, not too much.
- Fresh ground pepper – Like the salt, just a dusting of fresh ground pepper.
- Canola or vegetable oil – You want to use a light, unflavored oil.
- Toasted sesame seeds – Sprinkle on the chicken pieces after cooking.
- Green onions, chopped – For garnish.
How to cook Yakitori Chicken Skewers
Start by placing your wooden or bamboo skewers in water to soak (if using), while you make the sauce.
To make the sauce; combine the water and cornstarch and whisk together. Turn on the heat to medium-high and add the low-sodium soy sauce, rice vinegar, brown sugar, and ginger.
Whisk while bringing the sauce to a boil. Reduce the heat and simmer uncovered until thickened, then remove from the heat.
Reserve 1/2 the sauce for basting the chicken as it cooks. Pour the remaining sauce into a bowl and use it as a dip when serving the cooked yakitori chicken.
Preheat your grill to medium-high heat while you prepare the skewers.
Thread the chicken pieces onto the skewers. Sprinkle lightly with salt and fresh ground pepper on both sides of the skewered chicken. Lightly drizzle or brush the chicken skewers with the canola oil. This will help prevent the chicken from sticking to the grill.
Place the skewers on the grill and grill for 3 – 4 minutes. Once the chicken releases from the grill with a gentle pull, without ripping, turn the skewers and baste with the sauce.
Continue to turn the chicken skewers every 2 – 3 minutes basting, each time you turn them with the sauce. It should take about 12 – 14 minutes for the chicken to be cooked through.
Serving your grilled yakitori chicken skewers
Once your yakitori skewers are cooked, remove them to a platter and garnish with toasted sesame seeds.
You can serve the yakitori skewers over rice or on their own. Make sure you have some of the reserved sauce for dipping!
Pin it HERE!!
Pin it HERE!!
Grilled Yakitori Chicken Skewers
Ingredients
Sauce
- ¼ cup water
- 1 ½ tablespoons cornstarch
- 2/3 cup low-sodium soy sauce
- 3 tablespoons rice vinegar
- ½ cup brown sugar
- 2 teaspoons ginger paste or fresh grated ginger
Chicken
- 1 1/2 pounds boneless skinless chicken thighs cut into 1 – inch pieces
- 8-10 wooden/bamboo skewers
- ¼ teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 2 tablespoons canola or vegetable oil
- 1 teaspoon toasted sesame seeds
- Green onions, chopped for garnish
Instructions
- Place the skewers in water to soak while you make the sauce.
Sauce
- In a medium saucepan, add the water and cornstarch. Whisk until combined.
- Turn the heat on to medium-high and add the soy sauce, rice vinegar, brown sugar, and ginger paste. While whisking, heat to a simmer and reduce heat to medium.
- Simmer until thickened. Reserve 1 cup of the sauce for basting the chicken as you grill it. Use the remaining sauce for serving with the cooked chicken.
Chicken
- Preheat the grill to medium-high heat while you prepare the skewers.
- Thread the chicken pieces onto the skewers. Lightly salt and pepper both sides of the chicken, followed by a light drizzle of oil to prevent the chicken from sticking to the grill.
- Place the chicken on the grill and grill for 3 minutes. Turn the chicken skewers over and baste the cooked side with the sauce and cook an additional 2 minutes.
- Flip and baste the other side with sauce. Cook an additional 2 minutes, flip and baste again.
- Continue this process until the chicken is cooked through, about 12-14 minutes.
- Remove to a platter and garnish with toasted sesame seeds and chopped green onions. Serve over rice and additional sauce for dipping if desired.
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