Yakitori: Chicken Breast Grilled Skewers
This chicken breast yakitori relies on the reduction of a sweet and savoury tare to create a glossy coating. Soak your bamboo skewers for 30 min in water to prevent them from burning on the grill. You must slice the chicken into uniform 2.5-cm thick cubes so each piece cooks at the same rate. Brush the meat with oil to minimise sticking and grill until the internal temperature reaches 74°C (165°F).
Yakitori: Chicken Breast Grilled Skewers
Recipe cardIngredients
Watch how it's made
Instructions
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Heat the grill
Preheat your grill to a high heat. If you use an oven, set it to broiler mode at 230°C (450°F). Position the rack near the top so the heat caramelises the meat quickly.
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Prepare the skewers
Slice the chicken into uniform 2.5-cm thick cubes of about 40 g each. Thread 12 cubes onto the soaked bamboo skewers. Leave small gaps between the pieces to ensure the heat distributes evenly across every surface.
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Reduce the tare
Combine the soy sauce, grape juice, water, brown sugar, garlic, and ginger in a saucepan. Heat over medium-low and stir until the sugar dissolves. Simmer for 5–7 minutes until the mixture reduces to two-thirds of its volume and becomes glossy.
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Oil the chicken
Let the tare cool to room temperature. Use a pastry brush to lightly coat each skewer with neutral oil. This prevents the chicken from sticking to the grill grates.
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Sear the meat
Place the skewers on the preheated grill. Grill for 2 minutes on one side. Turn the skewers over and brush them with a generous amount of tare.
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Glaze and finish
Continue turning the skewers every 2–3 minutes, brushing with tare each time. Grill for a total of 12 minutes. The chicken is ready when the internal temperature reaches 74°C (165°F) and the surface looks glossy.
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Rest and garnish
Transfer the skewers to a platter and let them rest for 2–3 minutes. This allows the juices to redistribute. Sprinkle with toasted sesame seeds and shichimi togarashi before serving.
Overcooking chicken breast makes it dry and tough. Use a meat thermometer to check the thickest piece of meat. Remove the skewers from the grill exactly when they hit 74°C (165°F). If you wait until the meat looks dry on the outside, you have gone too far.
What to serve with it
Place the skewers over plain steamed rice and drizzle with extra tare. For a complete meal, serve with stir-fried bok choy or a side of pickled cucumber. Miso soup provides a salty contrast to the sweet glaze. Garnish with sliced bell peppers and red onions for added colour and texture.
Storing and reheating
Cool cooked skewers to room temperature before storing in an airtight container in the refrigerator for up to 2 days. For longer storage, wrap them individually in parchment paper and freeze in a freezer-proof bag for 3 months. Reheat on a grill or in a 200°C (400°F) oven.
Getting the texture right
Ensure the chicken cubes are uniform 2.5-cm pieces to avoid uneven cooking. Leave small gaps between the meat on the skewers so heat distributes evenly. Brush the tare repeatedly every 2 to 3 minutes. This process builds layers of glaze that caramelise without drying out the lean breast meat.
Choosing the cut
Use boneless, skinless chicken breast for a lean result. If you prefer a richer flavour and higher fat content, substitute with boneless, skinless chicken thighs. Thighs require a longer cooking time, so grill them for an additional 2 minutes on each side to ensure they are cooked through.
Nutrition per serving
- Calories
- 215
- Protein
- 28.5 g
- Carbs
- 14.2 g
- Fat
- 4.8 g
- Fiber
- 0.6 g
- Sugar
- 9.4 g
Estimated, and offered as a guide rather than a medical figure.
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Questions people ask
Do you marinate chicken for yakitori?
No, the traditional method relies on the tare glaze applied during grilling. However, you can marinate breast meat in olive oil, lemon juice, salt and pepper for 30 minutes before skewering to ensure the lean meat remains juicy during the high-heat cooking process.
What is in chicken yakitori?
This version uses chicken breast and a halal tare glaze made from light soy sauce, grape or apple juice, brown sugar, garlic, and ginger. It is finished with toasted sesame seeds and shichimi togarashi for a fragrant, sweet and salty flavour profile.
Is yakitori chicken unhealthy?
No, provided you control the sugar. This recipe uses lean chicken breast and light soy sauce to keep the dish high in protein and lower in saturated fats. The use of fruit juice as a mirin substitute keeps the ingredients simple and halal.
About the author
Makeva
Makeva is a home‑cook who loves crafting approachable meals that balance flavor and nutrition. She specializes in quick weeknight dinners, hearty soups, and wholesome baked goods, sharing step‑by‑step guidance and practical tips. Readers can expect clear instructions, adaptable recipes, and a friendly tone that encourages confidence in the kitchen.
