There’s something about grilled food that just makes everything taste better, and these Grilled Japanese Chicken Skewers are no exception. Juicy, flavorful, and coated in a rich, savory glaze, these skewers are a must-try if you love Japanese flavors. The best part? They’re incredibly easy to make!
These skewers are inspired by yakitori, a classic Japanese street food where bite-sized pieces of chicken are grilled over an open flame and brushed with a sweet-savory sauce. Whether you’re firing up the grill for a summer BBQ or making a quick dinner, these Grilled Japanese Chicken Skewers bring that delicious smoky flavor straight to your plate.
The combination of tender chicken, a slightly charred exterior, and a flavorful glaze makes them completely irresistible. Serve them with steamed rice, a side of veggies, or just eat them right off the skewer—it’s all good!
I still remember the first time I tried authentic Japanese yakitori. I was walking through a busy night market in Tokyo, surrounded by the smell of sizzling meat, soy sauce, and charcoal. The moment I took my first bite, I knew I had to recreate that experience at home.
Back in my kitchen, I experimented with different sauces and grilling methods until I found the perfect balance. Now, every time I make these Grilled Japanese Chicken Skewers, I’m reminded of that unforgettable trip. They’re smoky, savory, and just a little sweet—exactly how they should be!
So, if you’re looking to bring a taste of Japan to your next meal, give these Grilled Japanese Chicken Skewers a try. They’re sure to impress your family and friends, just like they do for me!
Table of Contents
Why You’ll Love Grilled Japanese Chicken Skewers
- Packed with Flavor – The glaze is a perfect balance of sweet, savory, and umami.
- Easy to Make – Simple ingredients and quick prep make this a go-to dish.
- Smoky & Juicy – Grilling locks in the juices while adding that delicious charred flavor.
- Customizable – Use chicken thighs for extra juiciness or swap in chicken breast for a lighter option.
- Great for Any Occasion – Perfect for BBQs, weeknight dinners, or even meal prep.
Health Benefits of Grilled Japanese Chicken Skewers
Not only are these skewers delicious, but they’re also packed with nutrients:
- High in Protein – Helps build and maintain muscle.
- Low in Carbs – A great option for those looking for a balanced meal.
- Rich in Amino Acids – Supports overall body function and recovery.
- Healthy Cooking Method – Grilling reduces excess fat while keeping the meat tender.
- Made with Natural Ingredients – No heavy sauces or processed ingredients, just simple and fresh flavors.
Best Occasions to Enjoy Grilled Japanese Chicken Skewers
These skewers are perfect for so many occasions:
- Summer BBQs – A fun and flavorful addition to any cookout.
- Family Dinners – A quick and easy dish everyone will love.
- Game Night Snacks – Serve with a dipping sauce for the perfect finger food.
- Meal Prep – Make a batch ahead of time and enjoy throughout the week.
- Casual Gatherings – Impress your guests with these tasty Japanese-inspired skewers.
Chef’s Notes: Grilled Japanese Chicken Skewers
- Soak the skewers – Prevent burning by soaking bamboo skewers for at least 10 minutes.
- Get the perfect tare – Reduce the sauce until thick and glossy for maximum caramelization.
- Even threading matters – Alternating chicken and onion ensures uniform cooking and flavor.
- Broil or pan-fry? – Broiling gives a smoky char, while pan-frying offers better control over doneness.
- Rest before serving – Let skewers sit for 5 minutes post-cooking to let the flavors meld.
- Extra umami boost – Add a dash of grated garlic or ginger to the tare for deeper flavor.
- Serving ideas – Pair with steamed rice, pickled vegetables, or a crisp cucumber salad.
- Brush carefully – Use a clean brush for final basting to avoid cross-contamination.
Grilled Japanese Chicken Skewers
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minutesDiscover a vibrant twist on traditional Japanese skewers with this Grilled Japanese Chicken Skewers recipe. Expertly prepared with tender chicken pieces and crisp green onion, each skewer is bathed in a savory-sweet, caramelized tare that promises a remarkable depth of flavor. The method is approachable yet refined, delivering a dish bursting with vibrant taste and restaurant-quality appeal. Perfect for dinner parties or a cozy night in, this recipe offers an irresistible balance of simplicity and gourmet finesse that will enthrall your taste buds.
Ingredients
- Sauce Components
½ cup soy sauce or tamari for a gluten-conscious twist
½ cup mirin offering delicate sweetness
¼ cup sake lending a subtle depth
¼ cup water to balance the intensity
2 tsp packed brown sugar for a rich caramel note
finely sliced green tips from 2 long green onions reserved for the tare
- Skewer Essentials
2 whole long green onions with the crisp, white and pale green sections chopped into roughly 1¼‑inch pieces
1 lb boneless, skinless chicken thighs trimmed and cut into 1¼‑inch cubes
10–12 5‑inch bamboo skewers soaked for at least 10 minutes
neutral oil for greasing your grilling surface
shichimi togarashi if you desire an extra hint of spice
- Alternative Ingredients
Soy sauce substitute: Use tamari for a gluten-free option.
Mirin alternative: Combine rice wine vinegar with a pinch of sugar.
Sake replacement: Dry sherry can work in its place.
Chicken alternative: Turkey breast cut into similar cubes works as a lean option.
Brown sugar swap: Coconut sugar can be used for a different natural sweetness.
Green onion: Standard scallions can be used interchangeably.
Directions
- Ingredient Prep Skewer Soaking – Begin by placing your 5‑inch bamboo skewers in a bowl of water for about 10 minutes to prevent burning during cooking. Meanwhile, cut the chicken thighs into neat 1¼‑inch cubes and carefully separate the green onions: reserve the fresh green tips for your sauce while chopping the white and pale sections into matching pieces. This simultaneous preparation sets the stage for swift assembly. (Approx. 10 minutes)
- Sauce Formation – In a small saucepan over high heat, combine ½ cup soy sauce, ½ cup mirin, ¼ cup sake, ¼ cup water, and 2 tsp brown sugar along with the reserved green onion tops. Bring this mixture to a rapid boil (around 3 minutes), then reduce the heat and let it gently simmer, stirring occasionally until it reduces to about one‑third of its original volume and achieves a glossy consistency. This reduction process intensifies the flavors, showcasing the art of a well-balanced tare. (Approx. 30 minutes)
- Skewer Assembly – With ingredients prepped, alternate threading a folded chicken cube and a piece of chopped white green onion onto each soaked skewer. Arrange them so that each skewer holds about three pieces of chicken interlaced with two onion segments, ensuring even cooking. Optionally, if using teppogushi skewers with a handle, arrange the pieces with extra care to accentuate the presentation. (Approx. 10 minutes)
- Grilling Process – Preheat your broiler on High (around 550°F) and prepare a baking sheet topped with a greased wire rack. Lay the assembled skewers neatly on the rack, ensuring the handles are positioned safely along the edges. Broil for 6 minutes until initial charring develops; then, generously brush the skewers with your simmered sauce. Flip the skewers carefully using tongs and broil for an additional 3–4 minutes to deepen the caramelized finish. (Approx. 15 minutes)
- Final Basting Presentation – After achieving a rich char, flip the skewers one final time and baste them with the reserved sauce for an extra burst of flavor. Allow them to rest for about 5 minutes on the counter, letting the glaze set and the flavors meld perfectly. This final step not only elevates the taste but enhances the visual appeal before serving. (Approx. 5 minutes)
- Alternative Pan-Frying Option – If you prefer not to broil, heat 1 tablespoon of neutral oil in a large nonstick pan over medium heat. Arrange the skewers in a single layer and sear them for about 5 minutes per side until golden. Once browned, cover the pan lightly and allow the skewers to cook through on low heat for an additional 2–3 minutes before tossing with the sauce. (Approx. 15 minutes)
Equipment
- Baking sheet
- small saucepan
Notes
- For the best results, ensure your skewers are thoroughly soaked to prevent burning while grilling. Serve these savory skewers with a side of steamed jasmine rice, a crisp cucumber salad, or lightly pickled vegetables for a refreshing contrast. Experiment by tossing in a hint of grated ginger or garlic into the sauce for an added layer of complexity. Finally, use a clean brush for the final baste to avoid any cross‑contamination and to maintain the integrity of the glaze. Enjoy crafting this modern yet comforting Japanese classic!
Nutrition Facts
- Calories: 210kcal
- Fat: 6g
- Saturated Fat: 3g
- Cholesterol: 130mg
- Sodium: 700mg
- Potassium: 300mg
- Carbohydrates: 6g
- Fiber: 1g
- Sugar: 5g
- Protein: 27g
- Vitamin A: 150IU
- Vitamin C: 4mg
- Calcium: 20mg
- Iron: 2mg
FAQs: Grilled Japanese Chicken Skewers
Can I grill these instead of broiling?
Yes! Cook over medium-high heat on a well-oiled grill, turning and basting as needed.
Can I make the tare sauce ahead of time?
Absolutely. Store it in an airtight container in the fridge for up to a week.
How do I keep the chicken from drying out?
Use boneless, skinless thighs and avoid overcooking—check for doneness around the 10-minute mark.
What’s the best way to get that signature glaze?
Brush with sauce in layers while cooking, allowing it to caramelize gradually.
Can I use wooden skewers instead of bamboo?
Yes, but they must also be soaked to prevent burning.
Would this work with other proteins?
Yes! Try turkey, shrimp, or firm tofu for a twist on the classic.
What side dishes pair well with this?
Steamed rice, miso soup, a light Japanese slaw, or pickled vegetables.
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