Yakitori Chicken Recipe: A Taste of Tokyo, Right from Your Grill
Published on June 23rd, 2025
Intermediate
Picture this: the sun has dipped low, the air is warm, and the smoky scent of grilled skewers dances through the garden. Friends are chatting, glasses clink, and from the centre of it all comes a platter of glossy, char-grilled chicken. That’s the magic of yakitori — Japan’s answer to perfect summer food. This easy yakitori chicken recipe brings that authentic izakaya vibe straight to your kitchen (or balcony).
What Makes Yakitori So Special?
Yakitori, simply put, means grilled bird. But don’t let the translation fool you — this dish is far from simple. An authentic yakitori recipe celebrates the whole chicken, traditionally using everything from thigh (momo) to liver (rebā) and gizzard (sunagimo). It’s about honouring the ingredients and turning humble parts into something unbelievably delicious.
Here, we’re sticking to chicken thighs, livers, and gizzards, all brought together in a sticky-savoury glaze made with soy, mirin, sake, garlic, ginger and brown sugar. The result is a Japanese yakitori chicken recipe that’s packed with umami, slightly sweet, gently charred, and utterly irresistible.
Ingredients (serves 6)
- 1 pound chicken livers, gizzards or boneless thigh meat (or mix it up!)
- ½ cup dark soy sauce or tamari
- ¼ cup mirin
- 2 tablespoons sake or dry sherry
- 1 tablespoon brown sugar
- 2 garlic cloves, peeled and smashed
- ½ teaspoon freshly grated ginger
- Scallions, finely sliced, for garnish
Instructions:
- Cut your chosen chicken parts into roughly one-inch chunks. Place in a shallow bowl or dish, ready to soak up that gorgeous marinade.
- In a small saucepan, combine the soy or tamari, mirin, sake (or sherry), brown sugar, garlic, and ginger. Let it gently bubble for about 7 minutes, stirring occasionally until slightly thickened. Set aside 2 tablespoons of this sauce for later — you’ll want it for finishing.
- Pour the remaining warm sauce over the chicken, stir gently, then cover and chill. Let it marinate for at least one hour, or up to four if you have the time. The longer it rests, the deeper the flavour.
- If you’re using bamboo skewers, soak them in water for at least an hour to stop them burning on the grill.
- Preheat your grill or broiler. Thread the chicken pieces onto skewers. Grill or broil, turning halfway through: about 3 minutes for livers, 10 for gizzards, and 6 for thigh meat. Baste once or twice with the marinade as they cook to build up a rich, caramelised coating.
- Arrange the yakitori on a platter, drizzle with the reserved sauce, and scatter over plenty of fresh scallions. Serve it up with a bowl of fluffy rice, some pickled cucumber or a crisp green salad, and let the compliments roll in.
Why You’ll Love This Japanese Yakitori Chicken Recipe
There’s something wonderfully communal about yakitori. The skewers invite you to slow down, savour, and share. It’s unfussy but full of finesse — a balance of smoky, salty, sweet, and savoury, kissed by flame and ready to steal the show at your next barbecue.
And though this may be an easy yakitori chicken recipe, it doesn’t cut corners on flavour. It’s simple enough for a weekday dinner, yet impressive enough to serve at a gathering. Best of all, it’s customisable: stick with your favourite cuts, or try something new each time.
Fire Up the Grill and Give It a Go
If you’ve never tried making yakitori at home, let this be your invitation. It’s not just about food — it’s about experience. A little patience, a bit of sizzle, and a whole lot of flavour. So grab your skewers, pour a chilled drink, and grill up something delicious tonight. Your summer evenings just got a lot tastier.
And hey, if you end up making it more than once this week? We’re not judging. In fact, we’ll be right there with you.
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