Chicken Yakitori
Chicken Yakitori is a easy Japanese recipe that serves 4. 250 calories per serving. Recipe by THE YELLOW RICE on YouTube.
Prep: 20 min | Cook: 10 min | Total: 40 min
Cost: $8.10 total, $2.03 per serving
Ingredients
- 4 pieces Boneless chicken thighs with skin (Approximately 600 g, boneless, skin retained)
- 60 ml Japanese soy sauce (Low-sodium preferably)
- 30 ml Mirin (Sweet rice wine)
- 30 ml Sake (Japanese rice wine)
- 30 g White sugar (About 2 tablespoons)
- 8 pieces Wooden skewers (Soak 30 min in water before use)
- 1 tablespoon Neutral cooking oil (Optional, for pan cooking)
Instructions
Prepare the chicken
Debone the thighs, remove the skin if you wish (keep it for more flavor), remove the tendons, then cut strips about 3 cm wide, 4 cm long and 1 cm thick.
Time: PT10M
Thread the skewers
Lay the pieces on the board, fold them slightly to form a small strip 2 cm wide by 4 cm long, then skewer them keeping the meat flat.
Time: PT5M
Prepare the yakitori sauce
Boil the sake for about ten seconds to evaporate the alcohol, add the soy sauce and sugar, bring to a boil, then reduce heat to minimum and let it reduce by about one third.
Time: PT5M
Temperature: feu moyen
Cook the skewers
Grill the skewers on the barbecue or in a grill pan, turning them regularly for even cooking, for about 8 minutes.
Time: PT8M
Temperature: gril à feu moyen‑élevé
Baste and serve
Transfer the cooked skewers to a bowl, generously baste with yakitori sauce, then serve immediately.
Time: PT2M
Nutrition Facts
- Calories
- 250
- Protein
- 20 g
- Carbohydrates
- 10 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: non-vegetarian, dairy-free, nut-free, gluten-free if tamari used, low-carb, low-calorie
Allergens: Soy, Gluten, Sulfites
Ingredient Substitutions
- Instead of Boneless chicken thighs with skin: Boneless chicken breast, Chicken drumsticks
- Instead of Japanese soy sauce: Tamari
- Instead of Mirin: Sake + sugar
- Instead of Sake: Mirin, Dry white wine
- Instead of White sugar: Honey, Maple syrup
- Instead of Wooden skewers: Metal skewers
- Instead of Neutral cooking oil: Sesame oil
Equipment Needed
- Cutting board
- Chef's knife
- Sauce bowl
- Small saucepan
- Barbecue grill grate or grill pan
- Kitchen tongs
- Cooking brush (for basting) (optional)
- Paper towels (optional)
Critical Steps — Do Not Skip
- Debone and cut the chicken into uniform pieces
- Thread the skewers keeping the meat flat
- Properly reduce the yakitori sauce
- Precise grilling to avoid drying out
Chef Tips from the Video
- Use chicken with skin for more flavor and juiciness
- Let the skewers rest 5 minutes after cooking before serving so the juices redistribute
Troubleshooting
Sauce becomes too thick
Add a little water or sake to loosen the consistency, then simmer for a few seconds.
Chicken is dry after cooking
Do not exceed 8 minutes of cooking and baste the last minute with sauce to retain moisture.
Storage
Refrigerator: Store leftover chicken and sauce in an airtight container, up to 3 days.
Freezer: Can be frozen up to 1 month, well wrapped.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the sauce the day before and keep it refrigerated
- Cut the chicken ahead of time and keep it chilled
- Soak wooden skewers at least 30 min before cooking
Last updated: August 21, 2026
