Flavorful Chicken Yakitori Skewers Recipe Perfect for Easy Teriyaki Dinner
These chicken yakitori skewers are quick, easy, and packed with a sticky, savory-sweet teriyaki glaze. Perfect for weeknight dinners or casual get-togethers, they deliver juicy, flavorful bites with minimal fuss.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: Japanese
Ingredients
Scale
- 1½ pounds boneless, skin-on chicken thighs, cut into 1-inch pieces
- ⅓ cup soy sauce
- ¼ cup mirin
- 2 tablespoons sake (optional)
- 2 tablespoons brown sugar
- 1 teaspoon freshly grated ginger
- 1 clove garlic, minced
- 8 to 10 bamboo skewers, soaked in water for at least 30 minutes
- Vegetable oil or neutral oil for brushing the grill
- Thinly sliced scallions for garnish
- Toasted sesame seeds for garnish
Instructions
- Cut chicken thighs into 1-inch chunks and pat dry with paper towels.
- In a medium bowl, whisk together soy sauce, mirin, sake (if using), brown sugar, grated ginger, and minced garlic until sugar dissolves.
- Add chicken pieces to the marinade, mix to coat, cover, and refrigerate for 20 to 30 minutes.
- Soak bamboo skewers in water for at least 30 minutes to prevent burning.
- Pour remaining marinade into a small saucepan and simmer over medium heat until thickened to a syrupy consistency, about 8 to 10 minutes, stirring occasionally.
- Drain skewers and thread chicken pieces onto them, leaving space between pieces.
- Preheat grill or grill pan over medium-high heat and brush lightly with vegetable oil.
- Grill skewers for 3 to 4 minutes per side, brushing generously with teriyaki glaze during the last two minutes. Ensure chicken reaches 165°F internal temperature.
- Remove skewers from heat and let rest for 2-3 minutes.
- Sprinkle with sliced scallions and toasted sesame seeds before serving.
Notes
Soak bamboo skewers for at least 30 minutes to prevent burning. Use chicken thighs for juiciness and avoid over-marinating to prevent mushy texture. Brush glaze in thin layers during grilling to avoid burning. Let skewers rest 2-3 minutes after cooking to lock in juices. Glaze can be made ahead and reheated gently.
Nutrition
- Serving Size: About 2 skewers per
- Calories: 250
- Sugar: 10
- Sodium: 700
- Fat: 10
- Saturated Fat: 2.5
- Carbohydrates: 12
- Fiber: 0.5
- Protein: 25
Keywords: chicken yakitori, teriyaki chicken, grilled skewers, easy dinner, Japanese recipe, weeknight meal, sticky glaze