18 Delicious Yakitori Recipes for Every Occasion

Picture this: succulent skewers of yakitori, glistening with a glossy glaze, ready to transport your taste buds straight to the streets of Tokyo. Whether you’re planning a cozy dinner for two or a lively backyard gathering, these 18 delicious yakitori recipes promise to bring excitement to your table. From classic chicken to inventive veggie twists, there’s a skewer for every occasion. Let’s fire up the grill and dive in!

Classic Chicken Yakitori

Craving something savory and slightly sweet with a smoky char? Classic Chicken Yakitori is your go-to, offering tender bites of chicken glazed in a sticky, flavorful sauce that’s perfect for grilling season.

Ingredients

• 1.5 lbs skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/2 cup soy sauce
• 1/4 cup mirin
• 1/4 cup sake
• 2 tbsp granulated sugar
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium saucepan over medium heat, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer, stirring occasionally, until sugar dissolves, about 3 minutes. Reduce heat to low and simmer for 10 minutes to thicken slightly. Remove from heat and let cool.
2. Thread chicken pieces onto soaked bamboo skewers, folding the meat accordion-style for even cooking.
3. Preheat grill to medium-high heat (375°F to 400°F). Brush grates lightly with oil to prevent sticking.
4. Grill skewers for 4 minutes on one side, then flip and brush generously with the sauce. Grill for another 4 minutes, flip again, and brush with more sauce. Repeat flipping and brushing every 2 minutes until chicken is cooked through and slightly charred, about 12 minutes total.
5. Transfer skewers to a serving platter and drizzle with remaining sauce.

Now, enjoy the juicy, flavorful chicken with a perfect balance of sweet and savory notes. Serve these skewers over steamed rice or with a side of crisp, pickled vegetables for a refreshing contrast.

Spicy Garlic Yakitori

Let’s dive into making Spicy Garlic Yakitori, a dish that’s as fun to make as it is to eat. You’ll love the bold flavors and the simple steps to grill up something truly special.

Ingredients

• 1 lb chicken thighs, skin-on, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 2 tbsp granulated sugar
• 3 cloves garlic, finely minced
• 1 tsp red pepper flakes
• 1 tbsp toasted sesame oil
• 2 green onions, thinly sliced for garnish

Instructions

1. In a medium bowl, combine soy sauce, mirin, sake, sugar, minced garlic, and red pepper flakes. Whisk until the sugar is fully dissolved.
2. Add the chicken pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F. Thread the marinated chicken pieces onto skewers, leaving a small space between each piece.
4. Brush the grill grates lightly with toasted sesame oil to prevent sticking. Place the skewers on the grill.
5. Grill for 4-5 minutes on each side, or until the chicken is caramelized and the internal temperature reaches 165°F.
6. Remove the skewers from the grill and let them rest for 2 minutes. Garnish with sliced green onions before serving.

Absolutely irresistible, these skewers offer a perfect balance of spicy, sweet, and umami flavors. Serve them over steamed rice or with a side of pickled vegetables for an extra crunch.

Teriyaki Glazed Yakitori

Zesty and full of flavor, this Teriyaki Glazed Yakitori is your next go-to for a quick yet impressive meal. You’ll love how the sweet and savory glaze caramelizes on the skewers, making every bite irresistible.

Ingredients

• 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/2 cup mirin
• 1/4 cup soy sauce
• 2 tbsp sake
• 2 tbsp granulated sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a small saucepan over medium heat, combine mirin, soy sauce, sake, sugar, ginger, and garlic. Bring to a simmer, stirring occasionally, until the sugar dissolves, about 3 minutes.
2. Reduce heat to low and let the sauce simmer gently until it thickens slightly, about 10 minutes. Remove from heat and set aside.
3. Thread the chicken pieces onto the soaked bamboo skewers, about 4-5 pieces per skewer.
4. Preheat your grill to medium-high heat (about 375°F). Brush the grates lightly with oil to prevent sticking.
5. Place the skewers on the grill. Cook for 4 minutes on one side, then flip and brush the cooked side with the teriyaki glaze.
6. Cook for another 4 minutes, then flip again and brush the other side with glaze. Repeat this process every 2 minutes until the chicken is cooked through and the glaze is caramelized, about 12-14 minutes total.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving.

The yakitori skewers are juicy with a perfectly charred exterior, thanks to the teriyaki glaze. Serve them over steamed rice with a sprinkle of sesame seeds for an extra touch of flavor.

Yakitori with Scallions

Mmm, there’s nothing quite like the smoky, savory goodness of yakitori, especially when it’s paired with the sharp, fresh bite of scallions. You’re in for a treat with this simple yet flavorful dish that’s perfect for grilling season.

Ingredients

• 1 lb chicken thighs, skin-on, cut into 1-inch pieces
• 1 bunch scallions, trimmed and cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp mirin
• 2 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp grated fresh ginger
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a temperature of 375°F.
2. In a small saucepan over medium heat, combine soy sauce, mirin, sake, sugar, and ginger. Simmer for 5 minutes until slightly thickened, then set aside to cool. Tip: This glaze can be made ahead and stored in the fridge for up to a week.
3. Thread chicken and scallion pieces alternately onto the soaked skewers, leaving a small space between each piece for even cooking.
4. Place the skewers on the grill. Cook for 4 minutes on one side, then flip and brush with the glaze. Repeat the flipping and glazing process every 2 minutes until the chicken is cooked through, about 10 minutes total. Tip: Keep a spray bottle of water handy to tame any flare-ups.
5. Remove from the grill and let rest for 2 minutes before serving. Tip: For an extra layer of flavor, sprinkle with toasted sesame seeds or a drizzle of spicy mayo.

Absolutely divine, the yakitori skewers boast a perfect balance of juicy chicken and crisp scallions, all enveloped in a glossy, umami-rich glaze. Serve them over steamed rice or alongside a crisp cucumber salad for a complete meal that’s sure to impress.

Pork Belly Yakitori

Belly up to the table for a dish that’s all about rich flavors and irresistible textures. Pork Belly Yakitori is your ticket to a smoky, savory adventure that’s surprisingly simple to pull off at home.

Ingredients

• 1 pound pork belly, skin removed, cut into 1-inch cubes
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tablespoons sake
• 2 tablespoons granulated sugar
• 1 teaspoon grated fresh ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. In a small saucepan, combine soy sauce, mirin, sake, sugar, ginger, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3 minutes. Remove from heat and set aside half for serving.
3. Thread pork belly cubes onto soaked skewers, leaving a small space between each piece for even cooking.
4. Grill skewers for 4 minutes on one side, then flip and brush with the glaze. Cook for another 4 minutes, flip again, glaze, and repeat until pork is caramelized and cooked through, about 12 minutes total.
5. Tip: Keep a spray bottle of water handy to tame any flare-ups from the pork fat rendering.
6. Tip: For extra flavor, let the pork belly marinate in half the glaze for up to 2 hours before grilling.
7. Tip: Don’t overcrowd the skewers; this ensures each piece gets perfectly charred edges.
8. Serve the skewers with the reserved glaze on the side for dipping.

Tender and juicy with a sticky-sweet exterior, these skewers are a crowd-pleaser. Try serving them over steamed rice with a sprinkle of sesame seeds for a complete meal that’s bursting with umami.

Mushroom and Leek Yakitori

Zesty flavors and a quick cook time make this Mushroom and Leek Yakitori a weeknight winner. You’ll love how the umami-rich mushrooms pair with the subtle sweetness of leeks, all charred to perfection on skewers.

Ingredients

• 8 oz cremini mushrooms, halved
• 2 medium leeks, white and light green parts only, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp granulated sugar
• 1 tbsp sesame oil
• 1/2 tsp grated fresh ginger
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a small saucepan, combine soy sauce, mirin, sugar, sesame oil, and ginger. Simmer over low heat for 5 minutes, stirring until sugar dissolves. Remove from heat.
3. Thread mushrooms and leeks alternately onto skewers, leaving a small space between pieces for even cooking.
4. Brush skewers generously with the sauce mixture.
5. Grill skewers for 3-4 minutes per side, basting with additional sauce halfway through, until vegetables are tender and slightly charred.
6. Tip: For extra flavor, let the skewers marinate in the sauce for 10 minutes before grilling.
7. Tip: Ensure your grill grates are clean and oiled to prevent sticking.
8. Tip: Don’t overcrowd the skewers to allow heat to circulate evenly.

Yakitori skewers offer a delightful contrast of textures—crispy edges with a tender, juicy interior. Serve them over steamed rice or alongside a crisp salad for a complete meal.

Shrimp Yakitori Skewers

Kick off your next backyard BBQ with these irresistible Shrimp Yakitori Skewers. You’ll love how the sweet and savory glaze caramelizes on the grill, making every bite a perfect blend of flavors.

Ingredients

• 1 lb large wild-caught shrimp, peeled and deveined
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tbsp granulated sugar
• 1 tbsp sake
• 1 tsp freshly grated ginger
• 1 clove garlic, finely minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a small saucepan over medium heat, combine mirin, soy sauce, sugar, sake, ginger, and garlic. Bring to a simmer, stirring occasionally, until the sugar dissolves and the mixture slightly thickens, about 5 minutes. Remove from heat and set aside to cool.
2. Thread the shrimp onto the soaked bamboo skewers, piercing each shrimp near the tail and head to ensure they lay flat.
3. Preheat your grill to medium-high heat, approximately 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Brush the shrimp skewers generously with the prepared glaze on one side.
5. Place the skewers on the grill, glaze side down, and cook for 2 minutes. Brush the top side with more glaze, then flip and cook for an additional 2 minutes, or until the shrimp are opaque and slightly charred.
6. Remove the skewers from the grill and let them rest for 1 minute before serving to allow the juices to redistribute.

Just imagine the succulent shrimp with a sticky, glossy coating that’s packed with umami richness. Serve these skewers over a bed of steamed jasmine rice or alongside a crisp cucumber salad for a refreshing contrast.

Beef Yakitori with Sweet Soy Glaze

Ever find yourself craving something savory, slightly sweet, and utterly satisfying? Beef yakitori with sweet soy glaze is your answer, offering tender bites of meat with a glossy, flavorful coating that’s hard to resist.

Ingredients

• 1 lb beef sirloin, cut into 1-inch cubes
• 1/2 cup soy sauce
• 1/4 cup mirin
• 2 tbsp brown sugar
• 1 tbsp grated fresh ginger
• 2 garlic cloves, minced
• 1 tbsp vegetable oil
• 1/4 cup water
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. Thread the beef cubes onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
3. In a small saucepan over medium heat, combine soy sauce, mirin, brown sugar, ginger, and garlic. Stir until the sugar dissolves, about 2 minutes.
4. Add water to the saucepan and bring the mixture to a simmer. Reduce heat to low and let it thicken for 5 minutes, stirring occasionally. Tip: The glaze should coat the back of a spoon when ready.
5. Brush the beef skewers lightly with vegetable oil. Place them on the grill and cook for 3 minutes on each side for medium-rare, or until desired doneness. Tip: Avoid moving the skewers too much to get a good sear.
6. During the last minute of grilling, brush the skewers generously with the sweet soy glaze, turning once to coat both sides. Tip: Apply the glaze towards the end to prevent burning.
7. Remove the skewers from the grill and let them rest for 2 minutes before serving.

Out of the grill, these skewers boast a perfect char with a sticky, sweet glaze that clings to each tender piece of beef. Serve them over steamed rice or alongside a crisp cucumber salad for a refreshing contrast.

Yakitori Chicken Hearts

Did you know yakitori chicken hearts are a hidden gem in Japanese cuisine? They’re juicy, flavorful, and surprisingly easy to make at home. Let’s dive into how you can bring this delicious skewered delight to your table.

Ingredients

• 1 lb chicken hearts, cleaned and trimmed
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, combine soy sauce, mirin, sake, sugar, ginger, and garlic to create the marinade.
2. Add the chicken hearts to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat, about 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
4. Thread the marinated chicken hearts onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Grill the skewers for 2-3 minutes per side, or until the chicken hearts are nicely charred and cooked through, basting occasionally with the remaining marinade.
6. Remove from the grill and let rest for 2 minutes before serving to allow the juices to redistribute.

Lightly charred on the outside yet tender inside, these yakitori chicken hearts pack a punch of umami with a hint of sweetness. Serve them alongside a crisp, cold beer or over steamed rice for a satisfying meal that’s sure to impress.

Vegetable Yakitori Mix

Vegetable yakitori mix is your ticket to a quick, flavorful meal that’s as fun to make as it is to eat. Imagine skewered veggies, charred to perfection, with a glaze that’s sticky, sweet, and a little smoky.

Ingredients

• 1 cup shiitake mushrooms, stems removed
• 1 red bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/2-inch rounds
• 1/4 cup mirin
• 2 tbsp soy sauce
• 1 tbsp granulated sugar
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, about 400°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. Thread the shiitake mushrooms, red bell pepper pieces, and zucchini rounds onto the soaked bamboo skewers, alternating the vegetables for a colorful presentation.
3. In a small saucepan over medium heat, combine the mirin, soy sauce, sugar, grated ginger, and minced garlic. Bring to a simmer, stirring occasionally, until the sugar dissolves and the mixture slightly thickens, about 5 minutes. Tip: Keep an eye on the glaze to prevent burning.
4. Place the vegetable skewers on the grill. Brush them generously with the glaze. Grill for 3-4 minutes on each side, or until the vegetables are tender and have nice grill marks. Tip: Don’t overcrowd the grill to ensure even cooking.
5. Remove the skewers from the grill and brush with another layer of glaze before serving. Tip: Let the skewers rest for a minute to allow the flavors to meld.

All done! The vegetable yakitori mix boasts a delightful contrast of textures—crisp-tender veggies with a glossy, umami-packed glaze. Serve them over a bed of steamed rice or alongside a crisp salad for a complete meal that’s sure to impress.

Yakitori with Peanut Sauce

Absolutely everyone loves a good skewer, and this yakitori with peanut sauce is no exception. You’re going to adore how the smoky char of the chicken plays off the rich, nutty sauce.

Ingredients

• 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup smooth peanut butter
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1 clove garlic, minced
• 1/2 tsp grated fresh ginger
• 1/4 cup water
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. Thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
3. In a small saucepan over low heat, combine peanut butter, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Whisk in water until the sauce is smooth and pourable.
4. Grill the skewers for 4-5 minutes on each side, or until the chicken is fully cooked and has nice grill marks.
5. Brush the skewers generously with the peanut sauce during the last 2 minutes of grilling, allowing it to caramelize slightly.
6. Remove from the grill and let rest for 2 minutes before serving.

Each bite offers a perfect balance of tender, juicy chicken and the creamy, slightly sweet peanut sauce. Try serving these skewers over a bed of steamed jasmine rice with a sprinkle of chopped peanuts and cilantro for an extra touch.

Lemon Pepper Yakitori

Got a craving for something tangy and savory with a bit of a kick? You’re in luck because this Lemon Pepper Yakitori is about to become your new go-to. It’s the perfect blend of zesty lemon, bold pepper, and tender chicken, all skewered and grilled to perfection.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp extra-virgin olive oil
• 1 tbsp freshly ground black pepper
• 2 tsp finely grated lemon zest
• 1/4 cup fresh lemon juice
• 2 tbsp soy sauce
• 1 tbsp honey
• 1 tsp garlic powder
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F to 400°F.
2. In a large bowl, whisk together the olive oil, black pepper, lemon zest, lemon juice, soy sauce, honey, and garlic powder until well combined.
3. Add the chicken pieces to the marinade, ensuring each piece is thoroughly coated. Let marinate for at least 20 minutes at room temperature for maximum flavor penetration.
4. Thread the marinated chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Place the skewers on the preheated grill. Cook for 4-5 minutes on each side, or until the chicken is golden brown and reaches an internal temperature of 165°F.
6. Remove the skewers from the grill and let them rest for 2 minutes before serving to allow the juices to redistribute.

Absolutely bursting with flavor, this Lemon Pepper Yakitori offers a delightful contrast between the charred exterior and juicy interior. Serve it over a bed of steamed rice or alongside a crisp salad for a complete meal that’s sure to impress.

Yakitori Chicken Livers

Yakitori chicken livers are a game-changer for your weeknight dinner routine. You’ll love how these bite-sized pieces pack a punch of umami, especially when they’re perfectly charred and glazed.

Ingredients

• 1 lb chicken livers, cleaned and trimmed
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp sugar
• 1 tbsp sake
• 1 tsp grated ginger
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 400°F.
2. In a small saucepan, combine soy sauce, mirin, sugar, sake, and grated ginger. Bring to a simmer over medium heat, stirring until the sugar dissolves, about 3 minutes. Remove from heat and set aside.
3. Thread the chicken livers onto the soaked bamboo skewers, leaving a small space between each piece to ensure even cooking.
4. Place the skewers on the grill. Cook for 2 minutes on one side, then flip and brush with the glaze. Repeat every minute, flipping and glazing, until the livers are cooked through but still slightly pink inside, about 6 minutes total.
5. Tip: Keep a spray bottle of water handy to tame any flare-ups from the glaze dripping onto the coals.
6. Tip: For extra flavor, reserve some glaze to drizzle over the cooked livers before serving.
7. Tip: Don’t overcrowd the skewers; this ensures each piece gets a nice char.

Velvety inside with a sticky-sweet exterior, these yakitori chicken livers are irresistible straight off the grill. Try serving them over steamed rice with a sprinkle of sesame seeds for a quick, satisfying meal.

Sweet and Sour Yakitori

Think you’ve tried every chicken dish out there? Sweet and Sour Yakitori is here to prove you wrong, combining the best of tangy and sweet flavors in bite-sized perfection.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup rice vinegar
• 2 tbsp honey
• 1 tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 tbsp toasted sesame oil
• 1/2 cup pineapple chunks
• 2 green onions, sliced diagonally
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, approximately 375°F, ensuring the grates are clean and lightly oiled to prevent sticking.
2. In a medium bowl, whisk together soy sauce, rice vinegar, honey, grated ginger, minced garlic, and sesame oil to create the marinade.
3. Add the chicken pieces to the marinade, ensuring each piece is well coated. Let it marinate for at least 20 minutes, or up to 2 hours in the refrigerator for deeper flavor.
4. Thread the marinated chicken pieces onto the soaked bamboo skewers, alternating with pineapple chunks for a sweet contrast.
5. Grill the skewers for 4-5 minutes on each side, or until the chicken is thoroughly cooked and has a slight char, basting with leftover marinade halfway through.
6. Garnish with sliced green onions before serving for a fresh, crisp finish.

You’ll love the juicy tenderness of the chicken paired with the caramelized edges from the grill. Serve these skewers over a bed of steamed jasmine rice or alongside a crisp Asian slaw for a complete meal that’s bursting with flavor.

Yakitori with Miso Glaze

Perfect for those nights when you’re craving something savory yet slightly sweet, yakitori with miso glaze is a game-changer. You’ll love how the miso adds depth to the tender chicken, making each bite irresistible.

Ingredients

• 1 lb skinless, boneless chicken thighs, cut into 1-inch pieces
• 1/4 cup white miso paste
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp soy sauce
• 1/2 tsp grated ginger
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for 375°F.
2. Thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
3. In a small saucepan over low heat, combine the white miso paste, mirin, sake, granulated sugar, soy sauce, and grated ginger. Stir constantly for 3 minutes until the sugar dissolves and the mixture is smooth. Tip: Keep the heat low to prevent the miso from burning.
4. Brush the miso glaze generously over the chicken skewers.
5. Place the skewers on the grill. Cook for 4 minutes, then flip and brush with more glaze. Tip: Don’t overcrowd the grill to ensure each skewer cooks evenly.
6. Continue grilling for another 4 minutes, or until the chicken is fully cooked and the glaze is caramelized. Tip: Use a meat thermometer to check that the chicken has reached an internal temperature of 165°F.
7. Remove from the grill and let rest for 2 minutes before serving.

Yakitori with miso glaze offers a delightful contrast of textures—crispy on the outside, juicy on the inside. The miso glaze caramelizes beautifully, adding a rich umami flavor that pairs wonderfully with a crisp, cold beer or a side of steamed rice.

Grilled Eggplant Yakitori

Grilled eggplant yakitori is the perfect way to enjoy smoky, savory flavors with a touch of sweetness. You’ll love how the eggplant becomes tender and charred, soaking up all the delicious glaze.

Ingredients

• 2 medium eggplants, sliced into 1-inch rounds
• 1/4 cup mirin
• 1/4 cup soy sauce
• 2 tbsp granulated sugar
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• 2 green onions, thinly sliced
• 1 tbsp toasted sesame seeds

Instructions

1. Preheat your grill to medium-high heat (400°F).
2. In a small saucepan, combine mirin, soy sauce, sugar, sesame oil, ginger, and garlic. Bring to a simmer over medium heat, stirring until sugar dissolves, about 3 minutes. Remove from heat.
3. Brush eggplant slices lightly with the glaze on both sides.
4. Grill eggplant for 3-4 minutes per side, or until tender and grill marks appear. Tip: Avoid moving the eggplant too much to get perfect grill marks.
5. Brush with more glaze during the last minute of grilling for extra flavor.
6. Transfer grilled eggplant to a serving platter, drizzle with remaining glaze, and sprinkle with green onions and sesame seeds. Tip: Let the eggplant rest for a few minutes before serving to allow the flavors to meld.

Rich in umami and slightly sweet, this grilled eggplant yakitori has a melt-in-your-mouth texture. Serve it over steamed rice or alongside a crisp salad for a complete meal.

Yakitori Chicken Thighs with Honey

Venturing into the world of Japanese cuisine at home? These Yakitori Chicken Thighs with Honey are your ticket to a deliciously easy adventure. Perfectly charred, sweet, and savory, they’re a crowd-pleaser that’ll have you feeling like a grill master in no time.

Ingredients

• 1.5 lbs boneless, skin-on chicken thighs, cut into 1-inch pieces
• 1/4 cup soy sauce
• 1/4 cup mirin
• 2 tbsp honey
• 1 tbsp sake
• 1 tsp grated fresh ginger
• 1 clove garlic, minced
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. In a medium bowl, whisk together soy sauce, mirin, honey, sake, grated ginger, and minced garlic to create the marinade.
2. Add chicken thigh pieces to the marinade, ensuring each piece is well coated. Cover and refrigerate for at least 2 hours, or overnight for deeper flavor.
3. Preheat your grill to medium-high heat (375°F to 400°F) for direct grilling.
4. Thread marinated chicken pieces onto soaked bamboo skewers, leaving a small space between each piece for even cooking.
5. Place skewers on the grill. Cook for 4-5 minutes per side, basting with leftover marinade during the last 2 minutes of cooking, until chicken is caramelized and reaches an internal temperature of 165°F.
6. Remove skewers from the grill and let rest for 2 minutes before serving.

Smoky, sweet, and irresistibly sticky, these yakitori skewers are a testament to the magic of simple ingredients. Serve them over steamed rice with a sprinkle of sesame seeds for a meal that’s as beautiful as it is delicious.

Yakitori with Sesame Seeds

Yakitori with sesame seeds is the kind of dish that turns a simple meal into something special. You’ll love how the smoky, savory flavors pair with the nutty crunch of sesame.

Ingredients

• 1 lb chicken thighs, skin-on, cut into 1-inch pieces
• 1/4 cup soy sauce
• 2 tbsp mirin
• 1 tbsp sake
• 1 tbsp granulated sugar
• 1 tsp garlic, finely grated
• 1 tsp ginger, finely grated
• 2 tbsp toasted sesame seeds
• Bamboo skewers, soaked in water for 30 minutes

Instructions

1. Preheat your grill to medium-high heat, aiming for a steady 375°F.
2. Thread the chicken pieces onto the soaked bamboo skewers, leaving a small space between each piece for even cooking.
3. In a small saucepan over medium heat, combine soy sauce, mirin, sake, sugar, garlic, and ginger. Simmer for 5 minutes until slightly thickened, then remove from heat.
4. Grill the skewers for 4 minutes on one side, then flip and brush with the sauce. Grill for another 4 minutes.
5. Flip again, brush with more sauce, and sprinkle with sesame seeds. Grill for a final 2 minutes until the chicken is caramelized and cooked through.
6. Remove from grill and let rest for 2 minutes before serving.

Great for sharing, these skewers offer a perfect balance of juicy chicken and crispy edges. Serve them over steamed rice or with a side of pickled vegetables for an extra crunch.

Conclusion

Great flavors await in these 18 yakitori recipes, perfect for any gathering or a cozy night in. We hope this roundup inspires you to fire up the grill and try something new. Don’t forget to leave a comment with your favorite skewer and share the love by pinning this article on Pinterest. Happy cooking!

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