How to Make the Best Homemade Japanese Yakitori-Inspired Street Food Grilled Chicken Skewers!
Hi! If you’ve been following me for long you’ll already know this, but for those who are new, welcome to Far From The Farm. I’m Mona, the Brit behind the recipes, learning life and food in the States while sharing our debt-free journey and what’s on the menu in our home today!
My husband and his family lived in Japan on military bases for a time when he was growing up, and some of his favorite memories come from that season of life. Not just the places, but the food.
He always talks about cherry blossom festivals, busy streets filled with people, and the smell of grilled chicken skewers cooking right there in front of you.
And Yakitori was his absolute favorite.
Simple. Smoky. Slightly sweet. Salty. Sticky in the best way. The kind of food you eat standing up, chatting, watching the world go by.
Full transparency – I am not the biggest street food person. But for these chicken skewers I can make an exception.
We first started making our own version at home when I moved over to the US from the UK recently, and over time it’s turned into something we now make on repeat. Usually on Fridays, especially in the summer, and on occasion with a delicious ice cold beer.
Now please note, of course this is not a traditional yakitori recipe. It is very much just our home version, inspired by those flavors, adjusted for what we like and what works for us as a family.
Generally speaking, I’m a fan of skipping ingredients here and there when it comes to adapting recipes for what ingredients I have on hand. But in this case the mirin is important. It brings that subtle sweetness and shine that makes these skewers taste like something special. It is worth picking up a bottle if you don’t already have one. I’ve tried it without and it just doesn’t turn out the same.
We also add just a small amount of ginger. Again, it is not traditional to use ginger, but it adds a gentle warmth that works beautifully with the soy, garlic and sweetness.
And instead of honey, we use brown sugar. It melts into the marinade easily and does not catch and burn as quickly on the grill as honey does.
The toasted sesame oil is one of those pantry ingredients we use a lot for Asian-inspired marinades and dressings. It has a bold, rich, nutty flavor and that deep golden-brown color from the toasted sesame seeds. If you’ve only ever used regular sesame oil before, toasted sesame oil is worth trying, especially in lower-temperature recipes like this where the flavor really gets to shine.
Always soak your bamboo skewers ahead of time. Even just thirty minutes in water makes all the difference and stops them charring while the chicken cooks.
We keep these as all-meat skewers in our house, simply because not everyone here loves onions. If you do, feel free to thread them in between the chicken pieces. Peppers work really well too.
As a military family on baby step 2 of our debt free journey, meals like this matter more than ever. Making something like this at home costs a fraction of eating out and still gives that same feeling of something a bit special.
And just a reminder that if you’re struggling and you need help with managing your budget or starting your own debt free journey then here’s some FREE resources below you may find helpful!
living frugally and fully
free tips and resources to make the most of what you have
As always, these photos are from my real kitchen here in our sweet military base home. No staged lighting or spotless marble counters. Just real life and real food made in a small space. Proof that you can feed your family well without needing a dream kitchen or fancy tools!
So roll up your sleeves and head into the kitchen to make these sticky, flavorful chicken skewers that bring a little street food magic right to your own grill!
What Is Yakitori?
Yakitori is a popular Japanese dish made by grilling small pieces of chicken on skewers over a charcoal grill. The word yakitori literally means “grilled chicken” in Japanese.
Traditionally, yakitori is often sold by street vendors, served at festivals, enjoyed in casual restaurants called izakayas, and cooked over hot charcoal that gives the chicken its distinctive smoky flavor. Different cuts of chicken can be used, including thigh meat, breast meat, skin, and even chicken meatballs known as tsukune.
Many traditional yakitori recipes are seasoned very simply with either salt or a sweet and savory sauce called tare, which is typically made with ingredients like soy sauce, mirin, sake, and sugar.
While authentic yakitori varies from region to region across Japan, the version you’ll find here is inspired by those classic flavors and adapted for easy home cooking.
It uses everyday grocery store ingredients and a simple marinade to create tender, flavorful chicken skewers that are perfect for family dinners, summer grilling, and backyard cookouts. Enjoy!
Equipment
- Bowl
- Measuring jug and spoons
- Knife
- Cutting board
- Spoon
- Tupperware container with lid
- Bamboo skewers
- Silicone pastry brush or reusable condiment bottle
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Ingredients
Serves 4 to 6
- 3 large chicken breasts, trimmed and diced into 1 inch pieces
- 6 tbsp mirin (see below)
- 2 tbsp minced garlic
- 8 tbsp soy sauce (or coconut aminos)
- 1/2 cup brown sugar
- 2 tbsp toasted sesame oil (see below)
- 1 tsp ginger puree
- Oil spray for grill
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Step By Step Instructions
Step 1: Make the marinade
In a bowl, mix the mirin, garlic, soy sauce, brown sugar, toasted sesame oil, and ginger until well combined.
Step 2: Reserve Marinade for Basting
Before adding any chicken, spoon about 4 tablespoons of the marinade into a small bowl or container and set it aside.
This reserved marinade will be used later for basting the skewers while they cook.
Important: Never use marinade that has been in contact with raw chicken for basting or serving.
Step 3: Prep the Chicken
Dice the chicken breasts into roughly 1-inch pieces.
Try to keep the pieces a similar size so they cook evenly on the grill.
Step 4: Marinate the Chicken
Place the diced chicken into the container with the remaining marinade.
Stir well until every piece is coated.
Cover and refrigerate for 30 minutes up to 3 hours.
The chicken will gradually take on the flavors of the soy sauce, mirin, garlic, ginger, and toasted sesame oil while it marinates.
Step 5: Soak skewers
At least 30 minutes before cooking, soak your bamboo skewers in water, which helps prevent them burning when the chicken is being grilled.
Step 6: Thread the chicken on to the skewers
Thread 5 to 6 pieces of chicken onto each skewer.
Step 7: Preheat grill
Preheat your grill to low heat, around 250°F, and lightly oil the grates.
Step 8: Grill
Place skewers on the grill and cook for about 20 minutes.
Turn every 5 minutes so they cook evenly, spraying the grill with a little olive oil as you do so the skewers don’t stick.
Each time you turn them, brush or drizzle a little of the reserved marinade over the chicken.
Step 9: Check doneness
Chicken is done when it reaches an internal temperature of 165°F and juices run clear.
Step 10: Serve
Remove from grill and serve immediately while hot and glossy.
Notes and Troubleshooting
Notes
- Mirin gives the signature flavor and slight shine
- Brown sugar helps avoid burning compared to honey
- A small amount of ginger adds depth without overpowering
- Soaking skewers prevents burning
Troubleshooting
Chicken drying out?
Heat may be too high. Keep it low and slow.
Burning too quickly?
Reduce sugar slightly or lower heat.
Not enough flavor?
Brush more marinade on during cooking.
Uneven cooking?
Cut chicken pieces more evenly.
Storage
- Store cooked skewers in an airtight container in the fridge for up to 3 days
- Reheat gently in a pan or microwave
- For best texture, marinate the chicken for 30 minutes up to 3 hours
Serving Ideas
- Serve with a small bowl of the reserved marinade, or simple soy sauce for dipping
- Serve with steamed rice
- Add a side of stir fried vegetables
- Pair with simple cucumber salad
- Great for summer grilling nights
- Perfect for casual family dinners
Why You’ll Love This Recipe?!
- Quick and easy marinade
- Full of bold savory flavor
- Budget friendly homemade meal
- Perfect for grilling season
- Family friendly and customizable
FAQ
Yes, thighs stay even juicier and work beautifully.
Yes, bake at 400°F for about 20 to 25 minutes, turning once.
You can prep the marinade and cut chicken ahead, but marinate just before cooking.
Easy Japanese Yakitori Chicken Skewers Recipe!
Ingredients
Equipment
Method
- In a bowl, mix the mirin, garlic, soy sauce, brown sugar, toasted sesame oil, and ginger until well combined.
- Before adding any chicken, spoon about 4 tablespoons of the marinade into a small bowl or container and set it aside. This reserved marinade will be used later for basting the skewers while they cook.
- Dice the chicken breasts into roughly 1-inch pieces, then place the diced chicken into the container with the remaining marinade. Stir well until every piece is coated. Cover and refrigerate for 30 minutes up to 3 hours.
- At least 30 minutes before cooking, soak your bamboo skewers in water.
- Thread 5 to 6 pieces of chicken onto each skewer.
- Preheat your grill to low heat, around 250°F, and lightly oil the grates.
- Place the skewers on the grill and cook for about 20 minutes. Turn every 5 minutes so they cook evenly, spraying the grill with a little olive oil as you do so the skewers do not stick. Each time you turn them, brush or drizzle a little of the reserved marinade over the chicken.
- Chicken is done when it reaches an internal temperature of 165°F and juices run clear.
- Remove from the grill and serve immediately while hot and glossy.
- Enjoy with steamed rice, stir-fried vegetables, cucumber salad, or your favorite Asian-inspired sides.
Notes
- Mirin gives these skewers their signature sweet and savory flavor.
- Toasted sesame oil adds a rich, nutty flavor that works beautifully in Asian-inspired marinades.
- Brown sugar caramelizes well on the grill and is less likely to burn than honey.
- Soaking bamboo skewers helps prevent them from charring during cooking.
- Reserve some marinade before adding raw chicken so you have a safe basting sauce while grilling.
- Chicken thighs can be substituted for chicken breasts if preferred.
Important!
- Reserve the basting marinade before adding any chicken.
- Never use marinade that has been in contact with raw chicken for basting or serving!
Storage
- Store cooked yakitori skewers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently in a skillet, air fryer, or microwave until warmed through.
- For best texture, do not marinate the raw chicken longer than 3 hours.
Related Recipes:
- Check out all our Chicken Recipes here!
- See here for more Asian flavors
Nutrition information is automatically calculated, so should only be used as an approximation.
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The Takeaway
Some recipes just bring a little bit of story into your kitchen.
These chicken skewers are simple, full of flavor, and rooted in a memory that now gets to live on in a completely different home.
Good food has a way of doing that!
What To Try Next?!
Share & Rate This Recipe!
If these chicken skewers make it onto your regular dinner rotation, tap the stars on the recipe card and leave a quick comment. It helps other families find simple, reliable meals too!
Last update on 2026-06-14 / Affiliate links / Images from Amazon Product Advertising API
