Chicken Yakitori Recipe

The key to making a tasty yakitori? Charcoal-grilling the wings!

The key to making a tasty yakitori? Charcoal-grilling the wings! 

Chicken Yakitori Recipe
The key to making a tasty yakitori? Charcoal-grilling the wings!
Prep Time 15 minutes
Cook Time 8 minutes
Total Time 23 minutes
Course Side Dishes
Cuisine Japanese
Servings 4


Chicken Yakitori Ingredients

  • 8 Chicken (use wings), cut on the tendon (set aside drumette for another use)
  • Salt to season
  • lemon slices to serve
  • 1/4 Cup Soy Sauce
  • 1/4 Cup mirin (japanese sweet rice wine)
  • 1/4 Cup sugar
  • 1 tablespoon cornstarch
  • 2 tablespoons water


  • On a clean chopping board, turn the wingette over and make a slit in the middle to expose the meat. Skewer wing onto a wooden stick by puncturing right above the skin and in between the meat; skewer 2 wingettes per stick.
  • Preheat a charcoal grill and prepare teriyaki sauce: Combine soy sauce, mirin, and sugar in a small saucepan over medium heat. Stir well, bring to a boil, and lower heat. Mix together cornstarch and water in a separate bowl; gradually add to saucepan. Stir until sauce is slightly thick, about 4 minutes (longer if you want a thicker sauce). Store in an airtight container in the refrigerator for up to 4 days.
  • Once grill is ready, season chicken with salt and pepper. Grill chicken, skin side down, for about 3 minutes. Turn over and cook for 3 more minutes. The grill should not be too close to the charcoal so the chicken cooks slowly, without the skin burning. If desired, brush yakitori generously with teriyaki sauce before removing from the grill, about 30 seconds to 1 minute.
  • Transfer to a plate and serve with rice and lemon slices, if desired.
Keyword chicken, chicken wings, chicken yakitori, yakitori, yakitori recipe
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