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Flavorful Japanese Yakitori Chicken Skewers Recipe Easy Sticky Glaze

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These Japanese yakitori chicken skewers feature a perfect sticky, tangy glaze that clings to tender chicken thighs, delivering a sweet-savory and smoky flavor. Quick and easy to prepare, they are perfect for weeknights or casual gatherings.

Ingredients

Scale
  • 1 lb boneless, skin-on chicken thighs
  • Bamboo or metal skewers (soaked if bamboo to prevent burning)
  • Green onions/scallions, cut into 1-inch pieces (optional)
  • 1/4 cup soy sauce (60 ml)
  • 1/4 cup mirin (60 ml)
  • 1/4 cup sake (60 ml)
  • 2 tbsp granulated sugar (25 g)
  • 1 tsp fresh ginger, finely grated
  • 1 clove garlic, minced (optional)

Instructions

  1. Trim excess fat from the chicken thighs and cut into 1.5-inch pieces. Pat dry with paper towels. If using green onions, cut into 1-inch pieces.
  2. In a small saucepan, combine soy sauce, mirin, sake, sugar, grated ginger, and minced garlic. Bring to a gentle simmer over medium heat and cook for 8-10 minutes, stirring occasionally, until the sauce thickens slightly and becomes glossy. Remove from heat and set aside to cool.
  3. Thread the chicken pieces onto the soaked skewers, alternating with green onion pieces if using. Leave small spaces between pieces.
  4. Preheat grill pan over medium-high heat until hot (about 5 minutes). Lightly oil the pan or brush chicken with oil to prevent sticking.
  5. Place skewers on the grill pan. Cook for 3-4 minutes on one side until browned, then turn.
  6. Brush chicken with the yakitori glaze and cook for another 3-4 minutes, flipping and basting every 2 minutes until glaze is sticky and caramelized. Watch closely to avoid burning.
  7. Check doneness: chicken is cooked when internal temperature reaches 165°F (74°C) or juices run clear.
  8. Remove skewers from pan and let rest for a couple of minutes before serving.

Notes

Soak bamboo skewers in water for at least 30 minutes before grilling to prevent burning. Use chicken thighs for juiciness and crispy skin. Baste glaze in thin layers slowly to build sticky texture without burning. Use a thermometer to ensure chicken is cooked to 165°F. Rest skewers before serving to let juices redistribute. Glaze can be made ahead and stored in fridge up to a week.

Nutrition

Keywords: yakitori, chicken skewers, Japanese recipe, sticky glaze, grilled chicken, easy dinner, savory, sweet, smoky

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