Yakitori (Japanese Charcoal-Grilled Chicken Skewers)
Quick answer
- Total time
- 35 min
- Level
- Easy
- Servings
- 2 servings
- Ingredients
- 7
About this dish
Yakitori is a traditional Japanese chicken skewer dish where bite-sized pieces of chicken thigh and leek are threaded onto bamboo sticks and grilled.
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The cooking process involves repeatedly brushing the skewers with a sweet soy-based glaze made of soy sauce, mirin, sugar, and sake. This builds a glossy, caramelized coating that pairs with the smokiness from the grill. Threading the ingredients with small gaps allows heat to circulate, ensuring the meat cooks through evenly. As they grill, the leek segments soften and sweeten, balancing the savory glaze. While the glazed version is common, yakitori can also be seasoned simply with salt, a style known as shio, which highlights the natural juiciness of the chicken thigh. The skewers are served hot as a casual dining item.
Ingredients
Instructions
Read the steps as a cooking flow: prep, heat, seasoning, doneness control, and finish.
- 1Heat
Soak wooden skewers in water for 20 minutes if using bamboo, then cut 350 g chicken thigh into bite-size pieces.
Cut 80 g leek into similar lengths so the pieces cook at the same pace.
- 2Control
Combine 3 tablespoons soy sauce, 2 tablespoons mirin, 1 tablespoon sugar, and 1 tablespoon sake in a small pot.
Simmer over medium heat for 3 to 4 minutes, stirring until glossy and lightly thickened.
- 3Heat
Thread the chicken and leek alternately onto the skewers, leaving small gaps instead of packing them tightly.
The gaps let heat reach the sides, helping the chicken cook through before the outside overbrowns.
- 4Control
Heat a pan or grill over medium-high heat and brush on 1 teaspoon oil in a thin layer.
Add the skewers and cook for 2 to 3 minutes, turning them to set the surface before glazing.
- 5Season
When the chicken surface turns opaque and the leek starts to soften, brush on a thin layer of tare.
Lower the heat to medium-low, then turn every 1 to 2 minutes so the sugar caramelizes without burning.
- 6Finish
Finish when the skewers look glossy and the edges have light char marks, then brush once more with tare.
Check that the chicken feels springy and cooked through, then serve while hot.
Practical Cooking Checks
The cues that matter most while cooking.
- Key technique
- Yakitori consists of bite-sized chicken skewers grilled over charcoal with a sweet soy lacquer.
- Finish cue
- Check that the chicken feels springy and cooked through, then serve while hot.
- Avoid this
- Soak wooden skewers for 20 minutes to prevent burning.
Cooking decision evidence
Calculated Charim data and applicable official cooking and food safety guidance.
This recipe
35min, 7 ingredients
Category median
32min, 8 ingredients
Based on 173 recipes
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