Chicken Yakitori

Introduction

Japanese Chicken Yakitori transforms everyday chicken into a crave-worthy marvel. The secret lies in the smoky char from the grill and a savory-sweet glaze that turns every skewer into a deliciously addictive treat. Simple ingredients and quick prep make yakitori the perfect appetizer or main course for busy weeknights or lively gatherings.

Whether you’re serving them at a party or enjoying a casual dinner at home, chicken yakitori consistently impresses with its bold flavors, incredible tenderness, and fun presentation.

The Allure of Authentic Chicken Yakitori

What sets chicken yakitori apart is the irresistible combination of juicy, caramelized chicken and a glossy tare sauce packed with umami. Grilling the skewers intensifies the flavor, while the sweet soy-based glaze gives them a glossy, mouthwatering finish. It’s incredibly adaptable; you can thread on scallions, bell peppers, or mushrooms for variety, or keep it classic with just chicken.

Choosing and Prepping Chicken for Yakitori

For the juiciest skewers, use boneless, skinless chicken thighs. The richer flavor and higher fat content ensure each bite stays moist and delicious, especially when grilled. To achieve even, quick cooking, dice your chicken into uniform pieces—using a sturdy Bamboo Cutting Board Set ensures clean, stress-free prep.

For speedy, precise veggie prep, reach for the versatile Mueller Pro-Series 10-in-1 Vegetable Chopper. This tool is excellent for perfectly slicing scallions or bell peppers, keeping everything sized just right for even grilling.

Making the Classic Sweet-Soy Tare Sauce

The signature yakitori glaze is simple but bursting with flavor: soy sauce, mirin, sake, and a touch of sugar. Combine these in a small saucepan and simmer until glossy and slightly thickened. If you want silky-smooth results, blend your ingredients in the powerful Ninja BL610 Professional Blender before reducing on the stove—this ensures even mixing and a smoother sauce.

Yakitori, Indoors or Out: Easy Cooking Options

Traditionally, yakitori is grilled over charcoal, but a stovetop option makes it weeknight-friendly. Using a high-quality nonstick skillet, such as the SENSARTE Nonstick Frying Pan Skillet, guarantees excellent caramelization and minimal sticking. If you prefer a lighter, hands-off approach, the COSORI Air Fryer 9-in-1 delivers deliciously crisp results with maximum convenience, ideal for quick, evenly cooked skewers.

Always rest the skewers on a sheet of Reynolds Kitchens Brown Parchment Paper Roll after cooking for easy cleanup and to preserve the sticky glaze.

Serving and Storing Chicken Yakitori

Serve yakitori hot, straight from the grill or pan, garnished with extra tare sauce and sliced green onions for a fresh pop. For an easy, portable meal, pack skewers in a Bentgo Salad Container for lunch at work or a picnic. Leftover yakitori can be stored in an airtight container and reheated under a broiler for a quick second meal.

Nutritional Information and Serving Size

This chicken yakitori recipe yields 4 generous servings (about 2–3 skewers per person). Each serving contains roughly 250–300 calories, depending on the amount of glaze and any added vegetables.

Chicken Yakitori: An Effortless Crowd-Pleaser (Recap)

Chicken yakitori offers everything you want in a quick, crowd-pleasing dish: bold flavor, succulent texture, and an addictive sweet-salty glaze. Whether you grill, pan-cook, or air fry, these skewers deliver restaurant-quality results at home.

Instructions

1. Prepare your chicken and vegetables by slicing them into uniform pieces using a Mueller Pro-Series 10-in-1 Vegetable Chopper and a sturdy Bamboo Cutting Board Set.
2. Thread chicken and optional scallions onto soaked bamboo skewers, alternating for variety if desired.
3. In a small saucepan, combine soy sauce, mirin, sake, and sugar. Simmer over medium heat until slightly thickened (about 8 minutes). For ultra-smooth sauce, blend with the Ninja BL610 Professional Blender before simmering.
4. Heat the SENSARTE Nonstick Frying Pan Skillet over medium-high heat and add vegetable oil. Cook skewers in batches, turning every 2–3 minutes, until chicken is browned and cooked through (8–10 minutes).
5. Brush cooked skewers generously with the tare sauce. Rest on a strip of Reynolds Kitchens Brown Parchment Paper for easy cleanup.
6. Serve immediately, garnished with sesame seeds and green onions, or pack in a Bentgo Salad Container for a meal on the go.

Cook and Prep Times

Prep Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes