When it’s a weeknight after a busy day, I crave something that brings a touch of homemade warmth to my table — and that’s where yakitori shines. These flavorful skewers remind me of a simpler time, gathered around the kitchen island with my kids, threading pieces of chicken and negi while catching up on our day. Just thinking about these tender, savory bites with a touch of sweetness has me ready to fire up the broiler.
If you’re curious about cozy breakfast dishes to complement your week, check out our crescent roll breakfast recipes .
Why you’ll love this recipe
Yakitori is the kind of dish that brings everyone together. Its simplicity is deceptive because the flavors are truly something special. This recipe uses a homemade sauce that’s just the right blend of sweet and salty, thanks to the soy sauce base and a hint of mirin. Cooking on skewers gives each bite that perfect smoky tenderness, and with easy-to-find ingredients, it’s a cinch to whip up.
Ingredients
- ½ cup soy sauce
- ½ cup mirin
- ¼ cup sake
- ¼ cup water
- 2 tsp brown sugar
- 2 Tokyo negi (naga negi; long green onion) (or 9 green onions)
- 1 lb boneless, skinless chicken thighs
- Neutral oil (for brushing the wire rack)
- Shichimi togarashi (optional; for a spicy kick)
Step-by-step instructions
- Soak 10–12 5-inch bamboo skewers in water for 30 minutes.
- Separate the green part of 2 Tokyo negi from the white and light green parts. Cut the white and light green parts into 1¼-inch pieces. Cut the green parts in half crosswise.
- To make the yakitori sauce, add soy sauce, mirin, sake, and water to a small saucepan.
- Add brown sugar and the green part of the Tokyo negi to the saucepan.
- Bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the sauce reduces to one-third of its original volume, about 30 minutes. Let it cool.
- Cut 1 lb boneless, skinless chicken thighs into 1¼-inch squares.
- Fold a slice of chicken in half, pierce it with the skewer at a 45-degree angle, then thread it through, positioning the chicken next to the handle.
- Add a piece of Tokyo negi perpendicular to the skewer, packing it snugly next to the chicken piece.
- Alternate adding chicken and Tokyo negi until the skewer holds about 3 chicken slices and 2 Tokyo negi pieces.
- Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Grease the rack with neutral oil.
- Place the skewers on the rack, covering the handles with aluminum foil.
- Turn on the broiler to High (550ºF) and wait until the heating elements are hot, about 3–5 minutes. Then place the skewers under the broiler.
- Broil for 6 minutes, then brush the meat and Tokyo negi with the yakitori sauce.
- Flip the skewers with tongs, brush the sauce on the other side, and continue to broil for 3–4 minutes.
- Flip one more time for presentation, baste with the sauce, then broil for an additional 1–2 minutes.
- To pan-fry, heat a large frying pan on medium heat with neutral oil. Cook the skewers in a single layer for about 5 minutes on each side, then cover and cook on low heat for 2–3 minutes. Add the sauce and cook until well coated.
- Transfer the skewers to a serving plate, baste with reserved sauce if desired, and serve with shichimi togarashi.
Recipe tips & variations
For a bit of a spicy twist, don’t skip the shichimi togarashi. It adds a kick that’s perfect for those who like their yakitori with extra flair. Swap the Tokyo negi for regular green onions if that’s what you have on hand, and they’ll work just as well.
Storage & reheating
If you have any leftovers, store them in an airtight container in the fridge for up to three days. To reheat, I find that placing them back in a hot oven for a few minutes does wonders — it keeps that yummy smoky flavor intact. Avoid microwaving if you can, as it tends to make the chicken less juicy.
FAQs
Can I use chicken breast instead of thighs for yakitori?
Absolutely! Just keep in mind that chicken breast can be a bit drier, so maybe marinate it a bit longer to help with moisture.
Can I prepare the yakitori sauce in advance?
Yes, you can make the sauce a day before to save time. Just make sure to store it in the fridge in a sealed container.
Is there a way to make this dish kid-friendly?
For the little ones, you can skip the shichimi togarashi and reduce the soy sauce to make it a bit less salty. My kids love it that way!
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Homemade Yakitori — A Manhattan Mom’s Favorite
- Total Time: 50 minutes
- Yield: 4 servings 1x
Description
Delicious homemade yakitori recipe with a perfect blend of sweet and salty flavors.
Ingredients
- 1/2 cup soy sauce
- 1/2 cup mirin
- 1/4 cup sake
- 1/4 cup water
- 2 tsp brown sugar
- 2 Tokyo negi (naga negi; long green onion) (or 9 green onions)
- 1 lb boneless, skinless chicken thighs
- Neutral oil (for brushing the wire rack)
- Shichimi togarashi (optional; for a spicy kick)
Instructions
- Soak 10–12 5-inch bamboo skewers in water for 30 minutes.
- Separate the green part of 2 Tokyo negi from the white and light green parts. Cut the white and light green parts into 1¼-inch pieces. Cut the green parts in half crosswise.
- To make the yakitori sauce, add soy sauce, mirin, sake, and water to a small saucepan.
- Add brown sugar and the green part of the Tokyo negi to the saucepan.
- Bring to a boil over high heat. Reduce the heat to low and simmer uncovered until the sauce reduces to one-third of its original volume, about 30 minutes. Let it cool.
- Cut 1 lb boneless, skinless chicken thighs into 1¼-inch squares.
- Fold a slice of chicken in half, pierce it with the skewer at a 45-degree angle, then thread it through, positioning the chicken next to the handle.
- Add a piece of Tokyo negi perpendicular to the skewer, packing it snugly next to the chicken piece.
- Alternate adding chicken and Tokyo negi until the skewer holds about 3 chicken slices and 2 Tokyo negi pieces.
- Line a baking sheet with aluminum foil and place an oven-safe wire rack on top. Grease the rack with neutral oil.
- Place the skewers on the rack, covering the handles with aluminum foil.
- Turn on the broiler to High (550ºF) and wait until the heating elements are hot, about 3–5 minutes. Then place the skewers under the broiler.
- Broil for 6 minutes, then brush the meat and Tokyo negi with the yakitori sauce.
- Flip the skewers with tongs, brush the sauce on the other side, and continue to broil for 3–4 minutes.
- Flip one more time for presentation, baste with the sauce, then broil for an additional 1–2 minutes.
- To pan-fry, heat a large frying pan on medium heat with neutral oil. Cook the skewers in a single layer for about 5 minutes on each side, then cover and cook on low heat for 2–3 minutes. Add the sauce and cook until well coated.
- Transfer the skewers to a serving plate, baste with reserved sauce if desired, and serve with shichimi togarashi.
Notes
- For a bit of a spicy twist, don’t skip the shichimi togarashi. It adds a kick that’s perfect for those who like their yakitori with extra flair.
- Swap the Tokyo negi for regular green onions if that’s what you have on hand, and they’ll work just as well.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: broiling
- Cuisine: Japanese
Nutrition
- Serving Size: 2 skewers
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg