10 August 2026
Chicken Yakitori
RecipeShare Test Kitchen
Chicken yakitori with a glossy soy sauce, stock, and scallion glaze. A simple Japanese-style chicken skewer recipe you can cook under the broiler or on a grill for a quick high-protein dinner.
Prep time
10 mins
Cook time
15 mins
Total time
25 mins
Servings
4
Recipe Snapshot
Rating4.8
Chef's Tips
If you use bamboo skewers, soak them first so they are less likely to burn under the broiler or on the grill.
Reduce the sauce just enough to taste rounded and glossy. If you boil it too hard for too long, it can turn too salty.
Cut the chicken into evenly sized pieces so the skewers cook at the same rate.
Brush in thin layers rather than one heavy coating so the glaze builds up without slipping off.
Tools Used
SkewersSmall SaucepanBrush
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Ingredients
Ingredients
USMetric
Yakitori Glaze
Skewer The Chicken
Finish And Serve
Instructions
Yakitori Glaze
- 1
Combine the soy sauce, sherry, chicken broth, ground ginger, garlic powder, and chopped scallions in a small saucepan.
- 2
Bring to a boil over medium heat, then reduce to a lively simmer.
- 3
Cook for 5 to 7 minutes until the sauce tastes slightly concentrated and glossy.
- 4
Set aside.
Skewer the Chicken
- 1
If using bamboo skewers, soak them in water for 30 minutes first.
- 2
Preheat the broiler or prepare a grill for high heat.
- 3
Thread the chicken cubes onto the skewers.
- 4
Arrange the skewers on a broiler pan or grill tray.
Broil or Grill
- 1
Brush the chicken lightly with the yakitori glaze.
- 2
Broil or grill for about 3 minutes, until the first side starts to brown.
- 3
Turn the skewers, brush again with glaze, and continue cooking until the chicken is cooked through and lightly charred in spots.
- 4
Brush once more with a little extra glaze just before serving if you like.
Finish and Serve
- 1
Serve hot, with extra sliced scallions if using.
- 2
Add rice or a simple cucumber salad on the side if you want a fuller meal.
Ingredients
USMetric
Yakitori Glaze
Skewer The Chicken
Finish And Serve
Instructions
Yakitori Glaze
- 1
Combine the soy sauce, sherry, chicken broth, ground ginger, garlic powder, and chopped scallions in a small saucepan.
- 2
Bring to a boil over medium heat, then reduce to a lively simmer.
- 3
Cook for 5 to 7 minutes until the sauce tastes slightly concentrated and glossy.
- 4
Set aside.
Skewer the Chicken
- 1
If using bamboo skewers, soak them in water for 30 minutes first.
- 2
Preheat the broiler or prepare a grill for high heat.
- 3
Thread the chicken cubes onto the skewers.
- 4
Arrange the skewers on a broiler pan or grill tray.
Broil or Grill
- 1
Brush the chicken lightly with the yakitori glaze.
- 2
Broil or grill for about 3 minutes, until the first side starts to brown.
- 3
Turn the skewers, brush again with glaze, and continue cooking until the chicken is cooked through and lightly charred in spots.
- 4
Brush once more with a little extra glaze just before serving if you like.
Finish and Serve
- 1
Serve hot, with extra sliced scallions if using.
- 2
Add rice or a simple cucumber salad on the side if you want a fuller meal.
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Learn More
Everything you want to know about this recipe.
Chicken Yakitori
Chicken Yakitori
Chicken yakitori is one of the simplest ways to turn plain chicken into something that feels properly focused. A light soy-based glaze, quick high heat, and repeated brushing are enough to give the skewers their savory, slightly glossy finish.
This version is built for home cooking rather than strict restaurant technique. It keeps the sauce simple, works under a broiler or on a grill, and uses ingredients that are easy to keep around for quick dinners.
Why This Recipe Works
Why This Recipe Works
The glaze is not just poured over at the end. Reducing it slightly first helps it taste rounder and lets it cling better once brushed onto the chicken.
Using chicken breast keeps the skewers lean and fast-cooking, but the key is to keep the pieces evenly sized and avoid leaving them under the heat too long. That gives you better browning without drying them out.
Ingredients Overview
Ingredients Overview
Soy sauce gives the glaze its savory base, while sherry or cooking wine adds depth and the broth softens the saltiness. Ground ginger, garlic powder, and scallions keep the flavor profile familiar without making the sauce too heavy.
If you prefer a richer result, chicken thigh is an easy swap. If you want the dish to stay lighter, chicken breast still works well as long as you watch the cooking time closely.
How to Make Chicken Yakitori
How to Make Chicken Yakitori
Start by simmering the glaze until it tastes slightly concentrated. While that happens, soak the skewers if needed, preheat the broiler or grill, and thread the chicken onto the skewers.
Cook the skewers in short bursts, brushing with the glaze as you go. Turning and glazing in thin layers gives the best surface finish and helps the chicken brown evenly.
Tips, Variations, and Serving Ideas
Tips, Variations, and Serving Ideas
Serve chicken yakitori with rice, cucumber salad, shredded cabbage, or lightly dressed greens if you want a fuller meal. It also works well as part of a skewer platter with other grilled vegetables.
If you want to nudge it closer to a sweeter tare profile, add a little mirin. If you want extra sharpness at the table, a squeeze of lemon or a little chili powder can work without changing the core recipe too much.
Nutrition Facts
Nutrition Facts
Serving Size: 2 skewers
Calories 230
% Daily Value*
Total Fat 2g3%
Saturated Fat 1g5%
Trans Fat 0g
Cholesterol 85mg28%
Sodium 560mg24%
Total Carbohydrates 6g2%
Dietary Fiber 0.5g2%
Sugars 2g
Protein 41g
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
FAQs
Can I grill this instead of broiling it?
Yes. Yakitori works well on a grill, and the direct heat gives even better char. Just keep turning and glazing in light layers.
Is this authentic yakitori tare?
It is a simplified home version rather than a strict traditional tare, but it follows the same savory glazed skewer idea.
Can I use chicken thigh instead?
Yes. Chicken thigh is richer and a little more forgiving than breast, so it works very well here.
Community Reviews
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4.8
4 ratings
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4
25%
3
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Alicia
· Aug 10, 2026Served it with rice and cucumber salad. Simple, lean, and much more useful than overly sweet skewer recipes.
Ken
· Mar 22, 2026I added a little mirin because I had some open, but the base recipe was already solid and balanced.
Marissa
· Dec 18, 2025I cooked these under the broiler and they still got nice color. Very easy weekday skewer recipe.
Daniel
· Aug 5, 2025Good straightforward yakitori. The sauce reduced enough to coat properly without turning sticky in a strange way.
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