Grilled Chicken Yakitori
- Author: Meghan Yager
- Total Time: 1 hour, 15 minutes
- Yield: 4 servings
Description
This grilled chicken yakitori recipe brings the simple, smoky flavors of Japanese street food to your own backyard or kitchen grill. The chicken is marinated in a balanced mix of soy, honey, ginger, and garlic, giving each skewer a glossy, savory-sweet finish. It’s an easy recipe that works as a main course with rice and vegetables or as a crowd-pleasing appetizer for gatherings.
Ingredients
- 1/4 cup soy sauce, gluten-free tamari, or similar
- 2 tablespoons honey
- 1 teaspoon fresh ginger, peeled and grated
- 2 cloves garlic, minced
- 1/4 teaspoon crushed red chili flakes (optional)
- 8–10 wooden skewers
- 1 pound chicken tenderloins (about 8–10)
Instructions
- In a large bowl whisk together the soy sauce, honey, grated ginger, minced garlic, and red pepper flakes (if using) until the honey is fully incorporated and the mixture is smooth.
- Add the chicken tenderloins to the bowl and turn them in the marinade so each piece is well coated. Cover and refrigerate for at least 1 hour and up to 8 hours to let the flavors penetrate the meat.
- When ready to cook, preheat your grill to high heat. If using wooden skewers, soak them in water for at least 15 minutes before threading so they don’t scorch on the grill.
- Thread one or two chicken tenderloins onto each skewer, leaving a little space between pieces so heat circulates evenly. Discard any remaining marinade.
- Place the skewers on the hot grill and cook for about 4–5 minutes per side, turning once, until the chicken is cooked through and nicely charred in spots. Total cook time will be roughly 8–10 minutes depending on thickness and grill temperature.
- Remove from the grill and serve immediately. Skewers are excellent with steamed rice and a pile of quickly sautéed or steamed vegetables, or served as finger food with chilled beer or drinks.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Japanese-style snacks
Cooking Tips and Serving Suggestions
Make-Ahead and Marinating
Marinating at least one hour develops the flavors and helps keep the chicken juicy. You can marinate up to 8 hours; beyond that the texture may begin to change because of the soy. If you need to prep in advance, thread the chicken just before grilling and keep the skewers covered in the refrigerator.
Grill Technique
Cook over direct, high heat for a short time to get a good sear and caramelization without drying the meat. Turn the skewers once or twice so each side gets contact with the hot grates. If flare-ups occur, move the skewers to a cooler spot briefly and then return them to finish cooking.
What Sauce to Serve
The chicken is flavorful enough on its own and is often enjoyed without an extra dip. If you enjoy dipping, a simple soy sauce mixed with thinly sliced green onions is an excellent, unobtrusive accompaniment that complements the marinade without overwhelming it.
Variations
You can adapt this basic yakitori approach to use different parts of the chicken or alternately thread vegetables such as bell peppers, shiitake mushrooms, or scallions between pieces of meat. For a spicier finish, brush with additional sauce after grilling or sprinkle with more chili flakes.
Notes
This simple yakitori recipe is an easy way to enjoy a Japanese grilling tradition at home without specialty ingredients. Most of the sauce components are pantry staples. Serve as a main dish with rice and vegetables or as an appetizer at parties—either way, it’s quick to prepare and crowd-friendly.
Photos by Meghan Yager. Originally published on June 23, 2013. Last updated: May 30, 2023.
Nutritional information varies by ingredients and preparation and should be treated as an approximation.