Dinner

Yakitori

Name: Yakitori
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Ingredients: 1.5 lb chicken thighs, cut into 1.5-inch cubes; 4 scallions, cut into 1.5-inch pieces; 1/2 cup soy sauce; 1/4 cup mirin; 3 tablespoons sake or water; 1 tablespoon honey; 1 teaspoon grated ginger; 1 teaspoon cornstarch mixed with 1 tablespoon water; 1 teaspoon sesame seeds; pinch of aonori (seaweed powder) or nori flakes; salt and pepper

Tender chunks of chicken thigh and scallion threaded onto skewers, grilled over high heat until charred, then brushed with a glossy reduction of soy, mirin, sake and ginger. The exterior caramelizes while the inside stays juicy, finished with a sprinkle of sesame seeds and nori.

437calper serving 31gprotein 14gcarbs 29gfat 25min prep 12min cook 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Yakitori — common questions

Can I use chicken breast instead of thigh?

Chicken breast dries out easily on high heat; thigh is traditional and stays juicy. If you must use breast, pound it to even thickness and reduce cooking time to 2 minutes per side, watching closely for doneness.

Can I make yakitori ahead?

Assemble skewers up to 4 hours ahead, cover and refrigerate. Cook fresh to order for the best char. Leftovers keep refrigerated for 2 days; reheat gently in a 350°F oven for 5 minutes or eat cold as a snack.

What's the most common mistake?

Moving the skewers too often on the grill. Resist the urge to flip constantly; let them sit 2–3 minutes per side undisturbed so the exterior gets a proper char. Also, applying glaze too early burns it—wait until the chicken is nearly cooked through before brushing.

Can I use wooden skewers?

Yes, always soak them in water for at least 30 minutes so they don't char or catch fire. Metal skewers are easier and reusable.

What should I serve with yakitori?

Steamed short-grain rice, a simple cucumber salad with rice vinegar and salt, and cold Japanese beer. Pickled ginger is a traditional palate cleanser.

Can I make the glaze ahead?

Yes, make the glaze up to 3 days ahead and refrigerate in an airtight container. Reheat gently over low heat before using, stirring in the cornstarch slurry just before application.