Easy Japanese Chicken Yakitori Skewers

These Japanese Chicken Yakitori Skewers are traditional street food, grilled and basted with a sweet and savoury sauce and topped with a zesty sesame-lemon sprinkle. They're tender, bite-sized chicken kabobs with rich umami flavours, ideal as an appetizer or a main dish.

I've made these Ginger-Garlic Glazed Korean Chicken Skewers many times lately, but today I decided to try something with a Japanese influence instead!

What is chicken yakitori?

Yakitori is Japanese-style chicken, threaded on to skewers, grilled over a charcoal flame and glazed with a richly flavoured sauce.

While traveling in Tokyo, we discovered that yakitori skewers are popular with commuters as an after-work snack,  (similar to satay stalls on the street corners of Singapore.)  Street vendors offer different types of yakitori outside metro stations and on street corners.

These popular street food skewers are basted in tare, a sweet soy sauce and mirin mix which gives them a rich deep colour. While yakitori has traditionally been viewed as a cheap meal, high-end yakitori restaurants are also popular in Japan.

There's no need to travel to Tokyo to enjoy this popular Japanese food! You can make this easy chicken yakitori recipe at home. Serve it as either an appetizer or as a main meal with sides.

Ingredients

Two things make these yakitori skewers incredibly delicious: juicy chicken thighs and a flavourful basting sauce!

• coconut sugar or brown sugar
• mirin: sweet Japanese rice wine adds sweetness
• tamari: gluten-free soy sauce. If you're following a paleo diet you can use coconut aminos instead.
• rice vinegar: adds the necessary acid to balance the flavours
• chicken thighs:  boneless, skinless so they cook quickly. Thighs will result in juicier meat than breasts.
• vegetable oil for the grill
• for the not-to-be-missed garnish: sesame seeds, chives, red pepper flakes and lemon zest

This yakitori sauce has those almost indescribable umami flavours. As you baste the chicken on the grill, the sauce caramelizes, leaving a deep rich colour and flavour on the chicken thighs.

Instructions

Here's an overview of what you'll do. You'll find complete instructions in the recipe card below.

• If using bamboo skewers, soak them in water for an hour or two.
• First, combine the ingredients for the sesame-lemon sprinkle in a small bowl and set aside.
• Next, in a small saucepan, combine the basting ingredients. Slice the chicken thighs in half lengthwise, transfer to a resealable bag or marinating container and add ¼ cup of the marinade. Refrigerate the chicken.
• Simmer the remaining marinade over medium-high heat until it is syrupy and reduced by half. Remove from heat.
• Heat the grill. If using charcoal, bank the coals on one side of the grill. If using gas, leave one side of the grill on low heat. Oil the grates.
• Thread the chicken on to skewers, accordion-style. Sprinkle with salt and grill over direct heat, rotating until browned, about 3-4 minutes. Then move to the cooler side of the grill and continue to cook, basting every minute or so until skewers are cooked through and nicely glazed. Remove from the grill before topping with sesame-lemon sprinkle and/or fresh chives.

Expect rave reviews! And if you like tender chicken in a super flavourful sauce, try this 20-Minute Japanese Chicken Stir Fry with Broccoli or these Air Fryer Teriyaki Chicken Wings, too!

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This recipe was inspired by Soy-Basted Chicken with Sesame-Citrus Sprinkle from Bon Appetit.

This post may contain affiliate links. If you click on any of the affiliate links and make a purchase within a certain time frame, I’ll receive a small commission. The third party pays the commission, not you. I am a participant in the Amazon Services LLC Associates Program. It's an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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