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Flavorful Japanese Yakitori with Sticky Teriyaki Glaze

Japanese yakitori with sticky teriyaki glaze - featured image
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A simple and addictive Japanese yakitori recipe featuring juicy chicken thighs grilled on skewers with a thick, sticky teriyaki glaze that balances sweet, savory, and umami flavors.

Ingredients

Scale
  • 1 lb boneless chicken thighs, cut into bite-sized pieces
  • Wooden or metal skewers (soaked in water if wooden to prevent burning)
  • Salt and freshly ground black pepper, to taste
  • Optional: chopped green onions or shishito peppers for skewering alongside chicken
  • ½ cup soy sauce
  • ¼ cup mirin
  • 2 tablespoons sake (optional)
  • 2 tablespoons honey or brown sugar
  • 1 teaspoon freshly grated ginger
  • 1 clove garlic, minced

Instructions

  1. Cut the boneless chicken thighs into 1-inch bite-sized pieces. Season lightly with salt and pepper.
  2. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning. Metal skewers can be used as is.
  3. Thread the chicken pieces onto the skewers, leaving a little space between each piece. Optionally alternate with chopped green onions or shishito peppers.
  4. In a small saucepan, combine soy sauce, mirin, sake, honey, grated ginger, and minced garlic. Bring to a gentle boil over medium heat, then reduce to a simmer. Let simmer for 8-10 minutes until thickened to a syrupy glaze, stirring occasionally.
  5. Preheat grill or grill pan to medium-high heat.
  6. Place skewers on the grill and cook for 3-4 minutes per side. After flipping the first time, start brushing with the teriyaki glaze. Continue turning and basting every 2 minutes to build a sticky, glossy coating. Total grilling time about 12-15 minutes.
  7. Check that chicken reaches an internal temperature of 165°F (74°C) and is firm but juicy. Remove from direct heat if glaze thickens too much to avoid burning.
  8. Let skewers rest for 1-2 minutes off the heat. Garnish with toasted sesame seeds or chopped scallions if desired. Serve with steamed rice or a crisp salad.

Notes

Soak wooden skewers for at least 30 minutes to prevent burning. Use chicken thighs for juicier results. Baste often to build up sticky glaze without burning. If glaze is too thick to brush, add a splash of water to loosen. For gluten-free, substitute soy sauce with tamari. Leftovers keep well refrigerated for up to 3 days and reheat gently to maintain glaze texture.

Nutrition

Keywords: yakitori, Japanese chicken skewers, teriyaki glaze, sticky teriyaki, grilled chicken, easy Japanese recipe, street food, chicken skewers

Find it online: https://perkypan.com/flavorful-japanese-yakitori-recipe-easy-sticky-teriyaki-glaze-guide/