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Yakitori Chicken Thighs

Irresistibly Tender Yakitori Chicken Thighs in 35 Minutes

Experience juicy Yakitori Chicken Thighs with a sweet-savory glaze, ready in just 35 minutes.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 skewers
Course: Dinner
Cuisine: Japanese
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Chicken Skewers
  • 1 pound Boneless, Skinless Chicken Thighs Provide juicy flavor; avoid substitutions.
  • 1 tablespoon Vegetable Oil Helps prevent sticking on the grill.
For the Sweet-Savory Glaze
  • 1/2 cup Soy Sauce Adds umami richness.
  • 1/4 cup Mirin Imparts sweetness.
  • 1/4 cup Sake Enhances overall flavor.
  • 2 tablespoons Brown Sugar Balances salty notes.
  • 1 tablespoon Fresh Ginger (Grated) Brings warmth and spice.
  • 2 cloves Garlic (Minced) Infuses savory depth.
For the Finish
  • 2 stalks Spring Onions Adds freshness and visual appeal.

Equipment

  • Grill
  • Medium Saucepan
  • Skewers

Method
 

Step‑by‑Step Instructions for Authentic Yakitori Chicken Thighs with Sweet-Savory Glaze
  1. Combine soy sauce, mirin, sake, brown sugar, grated ginger, and minced garlic in a medium saucepan. Cook over medium heat for 8-10 minutes until the glaze thickens.
  2. Pat the chicken thighs dry, cut into bite-sized cubes, and thread onto soaked skewers.
  3. Preheat the grill or broiler to medium-high heat (400°F). Oil the grill grates with vegetable oil.
  4. Grill the skewers for 3-4 minutes on one side, then flip and baste with tare glaze. Cook for an additional 5-6 minutes until golden brown.
  5. Brush with remaining tare glaze during the last minute of grilling. Remove from grill and let rest.
  6. Serve on a platter garnished with spring onions, alongside rice or salad.

Nutrition

Serving: 1skewerCalories: 250kcalCarbohydrates: 10gProtein: 25gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 100mgSodium: 800mgPotassium: 250mgFiber: 1gSugar: 6gVitamin A: 100IUVitamin C: 2mgCalcium: 15mgIron: 1mg

Notes

Pat chicken dry before seasoning. Baste chicken towards the end of grilling to avoid burning. Use a thermometer to check for doneness.

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