Chicken Yakitori

Chicken Yakitori

Chicken Yakitori reminds me of my college days in Soho, living on a student budget. My girlfriend and I met after class a few times a week at this cute little Japanese restaurant in the Village where paper origami birds hung from the ceiling. I was broke, so I always ordered the chicken yakitori off the appetizer menu, which came with a bowl of white rice. This re-creation brings me back to those days every time I make them, but I added some zucchini for an extra veggie serving. For more Japanese-inspired recipes, try this Togarashi Chicken and Beef Negimaki Stir Fry.

Chicken Yakitori Ingredients

Here’s what you’ll need to make this easy chicken yakitori recipe, but scroll to the bottom for the exact measurements.

Mirin is an Asian rice wine with more sugar and less alcohol than sake. It can be found in the Asian section of most supermarkets. Soy Sauce: This yakitori recipe is higher in sodium, so I recommend using low-sodium soy sauce. Honey’s sweetness balances the saltiness from the mirin and soy sauce. Garlic: Crushed garlic infuses the yakitori marinade with a rich, aromatic flavor that complements the other ingredients. Chicken: I prefer dark meat to white, so I use boneless, skinless chicken thighs and trim off all the fat. Green Onions provide a fresh taste and contrasting texture to the yakitori skewers. Zucchini: Slice zucchini and marinate it in the yakitori sauce. Bamboo Skewers: Soak the wooden skewers in water for 30 minutes to ensure they don’t burn.

How to Make Chicken Yakitori

Here’s how to make the yakitori sauce, marinate the chicken and zucchini, and grill the skewers. The recipe card below has the complete instructions.

Variations

Soy Sauce Swaps: Substitute low-sodium tamari if gluten-free or coconut aminos for Whole30. Mirin: If you can’t find mirin, replace it with rice wine vinegar. Sweetener: Sub maple syrup, agave, or brown sugar for honey. Chicken: Use chicken breasts if you prefer white meat. Onions: Swap scallions with a red onion or leeks. Vegetables: Replace zucchini with yellow squash or mushrooms.

What to Serve with Chicken Yakitori

I love having this healthy chicken yakitori for dinner like I did in college. Below are some serving suggestions.

Make It a Meal with white rice or fried rice and a salad with this carrot ginger dressing. You could also pair it with wonton soup, sesame orange broccoli, or cabbage mango slaw. Appetizer: Serve the chicken skewers at your next party with other appetizers, like these shrimp egg rolls, garlic edamame, and spicy crunchy tuna tartare.

Storage

Refrigerate the yakitori skewers for four days. Remove the food from the skewers before microwaving. Freeze the chicken for up to three months and thaw in the fridge.

More Chicken Skewer Recipes You’ll Love

Chicken Satay with Spicy Peanut Sauce Grilled Lemon Dijon Chicken Skewers Mediterranean Chicken Kebab Salad Grilled Chicken Kabobs with Cucumber Yogurt Sauce Grilled Pesto Chicken and Tomato Kebabs