You know that feeling when you’re starving but don’t want to just throw together another boring dinner? The japanese skewered meat dish, or yakitori, is your answer. I used to think you could only get it at a real-deal restaurant, but that’s a lie I told myself. You can make ridiculous-tasting yakitori at home. Plus, it’s so fun to eat, my picky cousin even asked for seconds (rare). If you’re curious about all the ways you can take these skewers up a notch, there’s a bunch of cool ideas over at japanese street food that might spark something creative for your next meal. 
What is Yakitori?
Let’s clear this up: yakitori is basically juicy little pieces of chicken all threaded on bamboo sticks and grilled to perfection. It’s one of those dishes that looks too simple to blow your socks off… until you try it. There’s actually something kind of magical about seeing those sizzling skewers right over open flames. Japanese bars and tiny sidewalk stalls serve them nightly (hello, late-night food heaven). Traditional yakitori is usually just chicken but, honestly, people skewer just about anything now. Pork? Sure. Mushrooms? Why not. It all counts as yakitori if you grill it this way. Friends rave about how the salty-sweet glaze soaks right into the meat. Maybe because the sauce is kind of like soy, sugar, and a little magic. Seriously, you’ll crave it. At its heart? Yakitori brings everybody together, chopsticks optional. 
How to Make Yakitori
Here’s my awkward confession: I totally thought yakitori looked tricky. Spoiler—it isn’t. Start by soaking wooden skewers in water for like 30 minutes so they don’t set your oven on fire. Then, chop your chicken into bite-sized bits. You want every piece more or less the same size so it cooks evenly. Next, you thread those onto your sticks. Not too tight, not too loose. For the sauce, grab some soy, mirin, sugar, and a smidge of sake if you’ve got it. Boil that mix until it’s a bit syrupy. Then, grill the skewers—pan, oven, or actual grill all work fine. Baste with sauce, flip, baste again. Repeat. You’re not going for Michelin Star perfection, just finger-licking goodness. Don’t be startled if your kitchen gets smoky; that’s half the charm.
I let my friend try these once and she straight up said, « I didn’t know I liked chicken this much. Where’s the recipe? » That’s the power of yakitori, honestly.
Variations and Customizations
Alright, so chicken’s classic. But yakitori has more outfits than I own. You can grab thigh, breast, even chicken hearts if you’re feeling wild. Lately, I’ve been mixing in slices of scallion between the pieces—adds this fresh bite that cuts through the richness. People also thread little shishito peppers, mushrooms, or even tofu for a vegetarian twist. My aunt in Osaka goes all-in with pork belly skewers—says it’s not yakitori without them. If you don’t mess with sugar, just skip it for a salty-soy glaze. Oh! And if spice is your thing, shake a little shichimi togarashi over the top. You’ll thank yourself. Sometimes I just raid my fridge and use what’s hanging around. You do you.
What to Serve with Yakitori
Yakitori is lovable all by itself, but trust me, sides make the meal sing. If you want some ideas, here’s what I toss together most nights:
- A quick bowl of steamed rice (even if it’s straight from the microwave, no shame)
- Crunchy cucumber salad with vinegar and sesame. It cuts through the grill’s heaviness
- Lightly salted edamame, because you need green stuff somewhere
- Cold beer or fizzy water for extra fun
And if you’re hosting? Lay it all out party-style and let people pick skewers like a yakitori buffet. Seriously, it’s a crowd pleaser.
Storage and Reheating Tips
Okay, you went overboard and made too many (been there). No panic—yakitori actually keeps fine in the fridge. Pop leftovers in a container with the marinade drizzled on top if you’ve got extra. They stay tasty for two or three days. Reheating, I just toss ‘em in the oven or toaster oven for five minutes. If you microwave, the texture gets a little meh, but hey, that never stopped me after midnight. Once in a while, I’ll pull the cold meat off the sticks and toss it on salad for packed lunches. This is likely the best leftover lunch at work. Just don’t leave them out on the counter all night (uhh, food safety).
Common Questions
Is yakitori always chicken?
Mostly, yeah, but folks love to try pork, beef, or veggies. Chicken’s the crowd favorite.
Can I use metal skewers?
Totally. They’re reusable too. Just remember, they get hotter than actual lava. Use tongs.
Do I need a barbecue grill?
Nope. Stovetop grill pan or oven broiler works. You’ll miss a bit of smokiness but it’s still legit.
What’s the best chicken cut for yakitori?
I swear by thighs. They’re juicier and don’t dry out as fast as breast.
Is yakitori gluten-free?
Only if you swap in gluten-free soy. Otherwise, watch out for sneaky gluten in the sauce.
Ready to Try Your Own Yakitori Night?
So, that’s yakitori in a nutshell—simple, a little messy, super delicious. You can stick to the basics or run wild with toppings and sides. If you need step-by-step handholding, listen, the Yakitori (Japanese Skewered Chicken) – RecipeTin Japan guide seriously covers everything and more. Interested in beef instead? The Japanese Beef Skewers (Kushiyaki) Recipe absolutely rocks. Catch up with friends, turn up some music, and get those skewers grilling—you’ll see what all the fuss is about (and your kitchen will smell like a five-star stall by the end).
Print
Yakitori (Japanese Skewered Chicken)
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Gluten-Free (if using gluten-free soy sauce)
Description
Delicious Japanese skewered chicken grilled to perfection, known for its savory-sweet glaze.
Ingredients
- Chicken thighs, chopped into bite-sized pieces
- Bamboo skewers, soaked in water
- Soy sauce
- Mirin
- Sugar
- Sake (optional)
- Scallions (optional)
- Shishito peppers (optional)
- Mushrooms (optional)
- Tofu (optional)
Instructions
- Soak bamboo skewers in water for 30 minutes.
- Chop chicken thighs into bite-sized pieces.
- Thread chicken onto skewers, leaving space between pieces.
- In a saucepan, combine soy sauce, mirin, sugar, and sake. Boil until syrupy.
- Grill the skewers on a grill pan, oven, or outdoor grill, basting with sauce and flipping regularly.
- Serve hot, enjoying with sides like rice or cucumber salad.
Notes
You can customize yakitori with various meats and vegetables. Serve with rice, salads, and drinks for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Japanese
Nutrition
- Serving Size: 1 skewer
- Calories: 350
- Sugar: 7g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
Keywords: yakitori, chicken skewers, Japanese food, grilling, easy recipes