These sesame chicken yakitori are fragrant Japanese-style skewers with a delicate smoky crust and a lacquered tare glaze. With just a handful of ingredients, the flavor lands deep and savory: soy sauce, mirin, a touch of sweetness, and sesame oil build a rich umami base, while the sesame seeds add a nutty finish and a pleasant crackle.
Ingredients
- Boneless, skinless chicken thighs — 700g (1 lb 8 oz)
- Soy sauce — 80ml (1/3 cup)
- Mirin — 60ml (1/4 cup)
- Sake — 40ml (2 2/3 tbsp)
- Brown sugar or honey — 1 1/2 tbsp
- Garlic, minced — 2 cloves
- Fresh ginger, grated — 1 tbsp
- Sesame oil — 1 tbsp
- Vegetable oil — 1 tbsp
- White and black sesame seeds — 2 tbsp
- Green onions — 2
- Bamboo skewers — 12
- Lime for serving — 1/2
- Ground black pepper — 1/4 tsp
How to Make It
- Soak the bamboo skewers in cold water for 20 to 30 minutes so they do not burn.
- Combine the soy sauce, mirin, sake, sugar or honey, garlic, ginger, and sesame oil. Set aside about one-third of the sauce in a separate bowl for brushing during grilling.
- Cut the chicken into 1 to 1 1/4-inch cubes, season with pepper, and toss with the remaining sauce. Marinate for 20 minutes at room temperature or up to 12 hours in the refrigerator.
- Thread the chicken onto the skewers, letting excess marinade drip off. Preheat a grill or grill pan over medium-high heat and lightly oil the grates or pan.
- Grill the yakitori for 3 to 4 minutes per side, turning often. Near the end, brush several times with the reserved sauce for a glossy caramelized finish, until the chicken reaches an internal temperature of about 165°F (74°C).
- Remove from the heat, scatter over the white and black sesame seeds and the chopped green onions, and serve at once with lime wedges.
- Oven method: broil on the top rack for 8 to 10 minutes, turning and brushing with sauce until richly browned.
Nutritional Information
| Serving | 1 of 4 servings |
| Calories | 320 kcal |
| Protein | 28 g |
| Fat | 16 g |
| Carbohydrates | 14 g |
| Fiber | 1 g |
| Sugar | 10 g |
| Sodium | 1200 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- No sake: use dry white wine; no mirin: add 1 tsp rice vinegar and a little extra honey.
- Glaze control: brush on thin layers near the end of cooking to keep the sugars from scorching.
- Gluten-free: swap in tamari for the soy sauce, and make sure the mirin contains no added malt.
- Flavor boost: add a pinch of toasted sansho pepper or a few chili flakes for heat.
- Serving ideas: pair with jasmine rice, quick-pickled cucumber, or a light green salad.
Frequently Asked Questions
Can I make yakitori without a grill?
Yes, use a grill pan or an oven with the broiler function. Cook over high heat, turning often and brushing with the sauce to build a caramelized glaze.
What can I use instead of mirin and sake in the sauce?
Replace mirin with a mix of rice vinegar and honey, and swap the sake for dry white wine or water with a pinch of sugar. The flavor will stay close to the original.
How do I make the dish less salty?
Use a reduced-sodium soy sauce, thin the marinade with 1 to 2 tbsp water, and do not add extra salt before grilling.