Authentic Chicken Yakitori Recipe – Sesame & Teriyaki Glaze

Last Updated on 4 months by Neha Deshmukh

Authentic Chicken Yakitori Recipe – Sesame & Teriyaki Glaze

Hey everyone! If you’re anything like me, you absolutely love a good flavorful bite. And let me tell you, this Chicken Yakitori is seriously addictive. I first made this when I was craving something a little different, something with that perfect sweet and savory balance. It quickly became a family favorite, and I’m so excited to share it with you! It’s easier than you think, and the results are restaurant-worthy.

Why You’ll Love This Recipe

This Yakitori recipe isn’t just about delicious grilled chicken. It’s about experiencing a little piece of Japanese street food magic right in your own kitchen! The tender chicken, the slightly charred green onions, and that glorious teriyaki glaze… honestly, it’s a flavor explosion. Plus, it’s a relatively quick meal – perfect for weeknights or a fun weekend cookout.

Ingredients

Here’s what you’ll need to make this amazing Chicken Yakitori:

• 8 boneless, skinless chicken thighs (about 600-700g)
• 8-10 green onions (about 150-200g)
• 15 wooden skewers (6-inch)
• 1/4 cup soy sauce (60ml)
• 3 Tbsp brown sugar (37.5g)
• 1/4 cup mirin (60ml)
• 1/2 tsp sesame oil (2.5ml)
• 1 1/2 tsp cornstarch (7.5g)

Ingredient Notes

Let’s talk ingredients for a sec, because a few things can really make or break this recipe!

• Mirin – Japanese Sweet Rice Wine: This is key to that authentic Yakitori flavor. It adds a subtle sweetness and lovely glaze. If you absolutely can’t find it, a dry sherry with a pinch of sugar can work in a pinch, but mirin is worth seeking out!
• Sesame Oil – Toasted vs. Light: I prefer toasted sesame oil for this recipe – it has a much richer, nuttier flavor. But light sesame oil will work if that’s all you have. Just remember, a little goes a long way!
• Chicken Thighs – Why They Are Preferred: Trust me on this one. Chicken thighs stay incredibly juicy and tender on the grill. Chicken breast tends to dry out. You can use breast if you prefer, but reduce the grilling time.
• Wooden Skewers – Soaking Importance: Don’t skip soaking those wooden skewers in water for at least 30 minutes! This prevents them from burning on the grill. Seriously, it makes a huge difference.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, get those wooden skewers soaking in water. While they’re enjoying their spa treatment, let’s prep the chicken. Cut each chicken thigh into 6-8 bite-sized pieces.
2. Trim the green onions to about 1-inch pieces.
3. Now for the fun part – threading the skewers! Alternate between a piece of chicken and a piece of green onion. Don’t pack them too tightly, you want the heat to circulate. Secure each item with multiple passes along the skewer.
4. Give the skewers a light sprinkle of salt.
5. Get your grill ready for high, direct heat. If you’re worried about the skewer ends catching fire (it happens!), wrap the ends in foil strips or use foil-wrapped bricks.
6. Grill the yakitori for 3-4 minutes total, turning frequently. You want a nice golden color and to make sure the chicken is cooked through.
7. While the chicken is grilling, let’s make the teriyaki sauce. In a saucepan, combine the soy sauce, brown sugar, mirin, and sesame oil. Bring to a simmer and let it cook for about 10 minutes, until slightly reduced.
8. Mix the cornstarch with a little water to create a slurry. Add this to the simmering sauce and cook for another minute or two, until the sauce thickens beautifully.
9. Finally, drizzle that gorgeous teriyaki sauce over the cooked skewers. Or, for a truly authentic experience, serve with extra sauce (yakitori tare) for dipping!

Expert Tips

• Don’t overcrowd the grill. Work in batches if necessary to ensure even cooking.
• Keep a close eye on the skewers while grilling, as the sauce can burn quickly.
• For extra flavor, marinate the chicken in a little of the teriyaki sauce for 30 minutes before threading onto the skewers.

Variations

Want to switch things up? Here are a few ideas:

• Spice Level – Add Chili Flakes: My friend, Priya, loves a little heat, so she always adds a pinch of red chili flakes to the teriyaki sauce.
• Gluten-Free – Tamari Substitution: If you’re gluten-free, simply substitute the soy sauce with tamari.
• Vegan – Tofu Yakitori Adaptation: For a vegan version, use firm or extra-firm tofu, pressed to remove excess water, instead of chicken.
• Festival Adaptations – Japanese Street Food Style: Serve on a small paper plate with a side of steamed rice for that authentic Japanese street food vibe!

Serving Suggestions

Yakitori is fantastic on its own, but it also pairs beautifully with:

• Steamed rice
• A fresh cucumber salad
• Miso soup
• Edamame

Storage Instructions

Leftover yakitori can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.

FAQs

Let’s answer some common questions!

• What is the best way to prevent the skewers from burning? Soaking them in water for at least 30 minutes is the key!
• Can I use chicken breast instead of thighs? You can, but thighs are much more flavorful and stay juicier. If using breast, reduce the grilling time.
• What is Mirin and can I substitute it? Mirin is a Japanese sweet rice wine. If you can’t find it, a dry sherry with a pinch of sugar can work, but it won’t be quite the same.
• How can I make the teriyaki sauce less sweet? Reduce the amount of brown sugar.
• How do I know when the yakitori is cooked through? The chicken should be opaque and the internal temperature should reach 165°F (74°C).