Yakitori (Grilled Chicken Skewers)

By Melissa Clark

Updated May 25, 2022

  • Three chicken skewers are photographed from the side, sitting on a smoking grill.
    Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
15 minutes
Rating
5(1,834)
Comments
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Yakitori is Japanese skewered and grilled chicken that can use approximately 30 different chicken parts, from momo, or chicken thigh, to nankotsu, or chicken cartilage. This recipe calls for marinating chicken thighs, gizzards and livers in a savory-sweet sauce of ginger, sake, mirin, soy sauce, garlic and a touch of brown sugar, grilling or broiling, then scattering with chopped scallions. Serve it alongside something fresh and green, like a cucumber salad, and a pile of rice.

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Ingredients

Yield:6 appetizer servings

  • 1 pound chicken livers, gizzards or boneless thigh meat

  • ½ cup dark soy sauce or tamari

  • ¼ cup mirin

  • 2 tablespoons sake or dry sherry

  • 1 tablespoon brown sugar

  • 2 garlic cloves, peeled and smashed

  • ½ teaspoon grated fresh ginger

  • Scallions, thinly sliced, for garnish

Ingredient Substitution Guide
Nutritional analysis per serving

5 grams carbs; 48 milligrams cholesterol; 140 calories; 2 grams monosaturated fat; 2 grams saturated fat; 4 grams fat; 1229 milligrams sodium; 18 grams protein; 2 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Cut chicken into one-inch pieces and place in a shallow dish.

  2. Step 2

    In a small saucepan, combine soy sauce or tamari, mirin, sake or sherry, brown sugar, garlic and ginger. Bring to a simmer and cook for 7 minutes, until thickened. Reserve 2 tablespoons sauce for serving. Pour remaining sauce over chicken, cover, and chill for at least one hour (and up to 4 hours).

  3. Step 3

    If using wooden or bamboo skewers, soak them in water for one hour. Preheat grill or broiler. Thread chicken pieces onto skewers, and grill or broil, turning halfway, for about 3 minutes for livers, 10 minutes for gizzards and 6 minutes for thighs. Serve drizzled with reserved sauce and garnished with scallions.

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Ratings

5 out of 5
1,834 user ratings
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Comments

Beth

To make a one-dish, veggie-full meal without the fuss of grilling, simmer chunks of boneless chicken breast or boneless thighs in the mixture described in the recipe. Remove the chicken and keep warm. Add a cup of chicken broth to the pan and simmer chopped bak choy, plus more ginger and garlic, until crisp-tender. Serve over rice. Add sliced jalapenos if you like more heat.

Janet

This is a favorite. I use less mirin, more ginger and add a touch of rice wine vinegar for added sharpness. I've also tried it with a touch of dark sesame oil and sprinkled sesame seeds and cilantro on top. Probably not authentic "Yakitori", but delicious nonetheless .

Mary

How can this possibly be prepared in 15 minutes? An hour to marinate, several minutes to thread meat onto skewers, plus 13 minutes of actual cook time for thighs--let's be honest.

Fitzee

Following the directions exactly, we compared the marinade in this recipe with marinade in the NYT recipe "Grilled Tofu" (making chicken and tofu because we were having a vegetarian dinner guest). The Grilled Tofu marinade was much more very tasty and flavorful, so we used that instead to positive reviews. Gave 2 stars to this recipe because it's mediocre and we will not make it again.

CaroleL

Made using tamari and shaoxing wine since it's what I had and turned out great just as written!

Craig Burdick

Used all thighs because the livers were not totally thawed. Doubled the marinade and added a little toasted sesame oil (don't judge). Used San-J Tamari Lite Soy Sauce with 50% Less Sodium. Perfect match. Fabulous.

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