The Authentic Yakitori Grill Recipe: The Art of Japanese Chicken Skewers

The yakitori grill is one of the most appreciated culinary expressions of Japanese cuisine. These delicious grilled chicken skewers, caramelized in an irresistible umami sauce, perfectly represent the subtle balance between simplicity and flavor that characterizes Japanese gastronomy. Today, I’m revealing the secrets to preparing authentic yakitori on your home grill.

What is Yakitori Grill Cooking?

Yakitori (焼き鳥) is an emblematic Japanese dish consisting of grilled chicken skewers. Its name tells its story: yaki (焼き) means “grilled” and tori (鳥) refers to “chicken.” Much more than a simple snack, yakitori embodies perfection in simplicity.

In Japan, these skewers are ubiquitous in specialized restaurants called yakitori-ya and in traditional pubs known as izakaya. These convivial establishments serve yakitori as the ideal accompaniment to a cold beer or a glass of sake after a long workday.

Traditionally, yakitori is prepared on a special charcoal grill called binchotan. This particular charcoal, dense and hard, produces intense and constant heat without flames, allowing the skewers to cook perfectly while developing a subtle smoky flavor that makes all the difference.

Why I Love This Yakitori Grill Recipe

What makes this yakitori recipe so special to me is its versatility and simplicity. Here’s why it deserves a place in your culinary repertoire:

First, the preparation can be done entirely in advance, making it the perfect option for entertaining guests. You can prepare the sauce and assemble the skewers a few hours before the meal, then grill them at the last moment.

Second, although traditionally cooked on a binchotan grill, I’ve adapted this recipe for an oven cooking method accessible to everyone. This technique guarantees consistent results without requiring specialized equipment.

Finally, the yakitori sauce requires only a few simple ingredients that you can easily find in any supermarket offering Asian products. Its complex, caramelized flavor transforms ordinary chicken into an unforgettable delight.

Yakitori Grill Ingredients Table

For the Yakitori Sauce (Tare)	Quantity	For the Skewers	Quantity
Soy sauce	120 ml	Tokyo negi (or green onions)	4 (or 8 regular)
Mirin (sweet Japanese rice wine)	120 ml	Boneless, skinless chicken thighs	700 g
Cooking sake	120 ml	Neutral vegetable oil	1 tbsp
Water	60 ml	Shichimi togarashi (optional)	For serving
Brown sugar	50 g	Bamboo skewers	12-16

Possible Ingredient Substitutions:

• Soy sauce: If necessary, use tamari for a gluten-free version.
• Chicken: Breasts can replace thighs, but watch the cooking as they tend to dry out.
• Green onions: Finely sliced shallots offer an interesting alternative.
• Sake: Dry sherry is an acceptable substitute.
• Mirin: A mixture of 3 parts dry white wine and 1 part sugar can replace mirin.

Essential Equipment for Yakitori Grilling

Bamboo skewers (teppogushi) are essential for this recipe. These flat sticks, unlike round skewers, prevent the chicken pieces from turning during cooking. Be sure to soak them in water for at least 30 minutes before use to prevent them from burning on the grill.

How to Make Yakitori on Your Home Grill

Preparation

Making the Sauce

1. In a small saucepan, combine the soy sauce, mirin, sake, water, and brown sugar.
2. Bring the mixture to a boil over medium-high heat.
3. Reduce the heat and simmer for about 10-15 minutes, until the sauce thickens slightly and can coat the back of a spoon.
4. Allow the sauce to cool to room temperature before using.

Preparing the Green Onions

1. Thoroughly wash the green onions and remove the withered ends.
2. Cut them into 2-3 cm pieces, small enough to be easily skewered.

Assembling the Skewers

1. Cut the chicken thighs into regular 2.5 cm squares.
2. Begin alternately threading pieces of chicken and green onions onto your pre-soaked skewers.
3. Make sure to lightly press the ingredients against each other, without leaving space, to ensure even cooking on your yakitori grill.

Cooking Methods for Yakitori Grill

Oven Grill Method (Recommended)

1. Preheat your oven to broil (grill) setting at high temperature.
2. Place a rack on a baking sheet covered with aluminum foil to collect the juices.
3. Arrange the skewers on the rack and lightly brush them with oil.
4. Grill for about 6 minutes, until they begin to brown.
5. Turn the skewers, generously brush with sauce on both sides, and continue cooking for an additional 3-4 minutes.
6. Brush one last time and grill for another minute to caramelize the sauce.

Pan Method (Alternative to Traditional Grill)

1. Heat a tablespoon of oil in a large non-stick pan over medium-high heat.
2. Arrange the skewers in the pan without crowding them.
3. Cook them for 3-4 minutes on each side, until they are golden.
4. Reduce the heat, add the sauce, and let caramelize for an additional 2-3 minutes, turning frequently.

Serving from the Yakitori Grill

Arrange the skewers on a serving dish and drizzle with a little extra sauce. Lightly sprinkle with shichimi togarashi to add a spicy touch if desired.

Tips for Perfect Yakitori Grilling

• Thread the chicken on a flat surface: This will facilitate assembly and ensure uniform skewers.
• Avoid spaces: Lightly press the pieces of chicken and green onions against each other for even cooking.
• Always soak the skewers: This crucial step prevents them from burning during grilling.
• Watch the sauce carefully: The sauce contains sugar and can burn quickly if not monitored.

Variations and Customizations for Your Yakitori Grill

Traditional yakitori can be adapted according to your preferences:

• Use different parts of the chicken: Experiment with wings, gizzards, or even liver for an authentic experience.
• Add aromatics to the sauce: A little grated ginger or crushed garlic adds an extra dimension.
• Incorporate other vegetables: Pieces of bell pepper or shiitake mushrooms fit perfectly between the chicken pieces.

Perfect Accompaniments for Yakitori

Serve your yakitori:

• As a main dish accompanied by Japanese white rice and tsukemono (pickled vegetables).
• As an appetizer alongside other small izakaya dishes like gyoza or edamame.
• With a simple salad dressed with sesame vinaigrette for a light but satisfying meal.

Storage and Reheating Yakitori from the Grill

• Storage: Cooked skewers keep for up to 2 days in the refrigerator in an airtight container.
• Reheating: Preheat your oven to 180°C and reheat the skewers for 5-7 minutes, brushing them with fresh sauce to prevent them from drying out.

Frequently Asked Questions About Yakitori Grilling

Can I prepare this recipe in advance?
Absolutely! Prepare the sauce and assemble the skewers up to 24 hours in advance. Store them separately in the refrigerator and grill them just before serving.

What other parts of the chicken are suitable for yakitori?
Authentic yakitori uses all parts of the chicken. The most popular include negima (thigh), tebasaki (wings), kawa (skin), hatsu (heart), rebā (liver), and sunagimo (gizzards). Each part offers a distinct texture and flavor.

With this yakitori grill recipe, you’ll bring a genuine taste of Japan to your table. The combination of juicy chicken, sweet onions, and this irresistible umami sauce will create a memorable gustatory experience that will transport you directly to a Tokyo izakaya.