Tender, juicy skewered chicken grilled to perfection and brushed with a sweet-savory soy glaze enriched with toasted sesame. Perfect as an appetizer or izakaya-style small bite.
Yields 6 Servings Servings Quarter (1.5 Serving) Half (3 Servings) Default (6 Servings) Double (12 Servings) Triple (18 Servings) Prep Time 20 minsCook Time 15 minsTotal Time 35 minsFor the Chicken
1.10 lbs chicken thighs, boneless, skin-on preferred, cut into bite-sized chunks
Salt and pepper, to taste
12 small bamboo skewers, soaked in water for 20 minutes
For the Sesame Yakitori Glaze
¼ cup soy sauce
2 tbsp mirin
2 tbsp sake (or rice vinegar if preferred)
1 tbsp brown sugar
1 tsp toasted sesame oil
1 tsp grated ginger
1 tsp cornstarch + 1 tbsp water (slurry)
1 tbsp toasted sesame seeds, plus extra for garnish
Optional Garnishes
Chopped spring onions
Shichimi togarashi (Japanese chili blend)
Lemon wedges or pickled daikon
Make the Glaze
1
In a small saucepan, combine:
Soy sauce, mirin, sake, brown sugar, sesame oil, and ginger
Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook 1–2 minutes , until slightly thickened.
Stir in sesame seeds. Remove from heat and set aside.
Prep the Chicken
2
Thread chicken pieces onto skewers, leaving space between each chunk.
Lightly season with salt and pepper.
Optional: marinate in a spoonful of the glaze (set aside separately to avoid cross-contamination) for 30 minutes in the fridge.
Grill the Skewers
3
Preheat a grill or grill pan to medium-high.
Brush lightly with oil. Grill skewers for 4–5 minutes per side , turning occasionally.
During the last 2 minutes, baste generously with the glaze.
Serve
4
Transfer to a platter and brush with a final layer of glaze.
Sprinkle with sesame seeds and spring onions.
Serve warm with lemon wedges or a side of pickled veggies .
Variations
5
Use chicken breast for a leaner version.
Add scallions (negi) between chicken chunks for a traditional touch.
Turn glaze into a dipping sauce by doubling the batch and reserving some.
Pairing Suggestions
6
Drink: Cold sake, crisp lager, or dry rosé
NA: Ginger soda or iced green tea
Ingredients For the Chicken
1.10 lbs chicken thighs, boneless, skin-on preferred, cut into bite-sized chunks
Salt and pepper, to taste
12 small bamboo skewers, soaked in water for 20 minutes
For the Sesame Yakitori Glaze
¼ cup soy sauce
2 tbsp mirin
2 tbsp sake (or rice vinegar if preferred)
1 tbsp brown sugar
1 tsp toasted sesame oil
1 tsp grated ginger
1 tsp cornstarch + 1 tbsp water (slurry)
1 tbsp toasted sesame seeds, plus extra for garnish
Optional Garnishes
Chopped spring onions
Shichimi togarashi (Japanese chili blend)
Lemon wedges or pickled daikon
Directions Make the Glaze
1
In a small saucepan, combine:
Soy sauce, mirin, sake, brown sugar, sesame oil, and ginger
Bring to a simmer over medium heat.
Stir in the cornstarch slurry and cook 1–2 minutes , until slightly thickened.
Stir in sesame seeds. Remove from heat and set aside.
Prep the Chicken
2
Thread chicken pieces onto skewers, leaving space between each chunk.
Lightly season with salt and pepper.
Optional: marinate in a spoonful of the glaze (set aside separately to avoid cross-contamination) for 30 minutes in the fridge.
Grill the Skewers
3
Preheat a grill or grill pan to medium-high.
Brush lightly with oil. Grill skewers for 4–5 minutes per side , turning occasionally.
During the last 2 minutes, baste generously with the glaze.
Serve
4
Transfer to a platter and brush with a final layer of glaze.
Sprinkle with sesame seeds and spring onions.
Serve warm with lemon wedges or a side of pickled veggies .
Variations
5
Use chicken breast for a leaner version.
Add scallions (negi) between chicken chunks for a traditional touch.
Turn glaze into a dipping sauce by doubling the batch and reserving some.
Pairing Suggestions
6
Drink: Cold sake, crisp lager, or dry rosé
NA: Ginger soda or iced green tea
Chicken Yakitori with Sesame Glaze
