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Hähnchen Yakitori (Japanische gegrillte Hähnchen-Spieße)

Yakitori (Japanese Grilled Chicken Skewers)

Yakitori Skewers with grilled chicken, pineapple, and a sweet-savoury glaze. Easy Japanese recipe, perfect for BBQs or weeknight dinners.

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Course Main Dish
Category BBQ
Prep Time 1 hour
Cook Time 25 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 381 kcal
Autor Elle

Ingredients

For the chicken:

  • 500-600 g boneless skinless chicken breasts, cut into 2,5-3cm pieces

For the Yakitori glaze:

  • 1/2 cup soy sauce (125 ml)
  • 1/4 cup mirin (sweet rice wine) (60 ml)
  • 2 tablespoons sake
  • 1 tablespoon brown sugar
  • 2 large garlic cloves, minced
  • 1 1/2 teaspoons grated fresh ginger

For the skewers:

  • Green onion, cut into 2,5-3cm pieces (or red onion, quartered)
  • 1/2 small pineapple, cut into 2,5cm pieces
  • Olive oil or grapeseed oil

To serve:

  • Steamed jasmine rice
  • Steamed or grilled bok choy

Method

  1. Prepare the Yakitori glaze: In a small saucepan, combine the soy sauce, mirin, sake, sugar, garlic, and ginger. Bring to a boil, then reduce the heat and simmer for 7–8 minutes, or until slightly thickened. Set aside 5–6 tablespoons of the glaze for serving.

  2. Marinate the chicken: Place the chicken pieces in a glass or ceramic bowl. Pour the remaining glaze over the chicken, toss to coat, cover, and refrigerate for at least 1 hour (or up to 12 hours for deeper flavour).

  3. Assemble the skewers: When ready to cook, thread the marinated chicken pieces onto skewers, alternating with pineapple chunks and onion. If using thin pieces of chicken, fold them over to ensure even cooking. Lightly brush the assembled skewers with oil.

    TIP: If using wooden skewers, be sure to soak them in water for at least 20 minutes (this prevents them from burning on the grill).

  4. Grill the skewers: Preheat the grill (or a grill plate or grill pan) and brush the skewers lightly with oil. Grill each skewer until chicken has just cooked through, about 5-6 minutes per side.

  5. Serve and enjoy: Serve the Yakitori skewers over jasmine rice, drizzle with the reserved glaze, and add grilled or steamed pak choi on the side. Enjoy!

Notes

  • Mirin is a sweet rice wine, not to confused with rice vinegar. It can be found at Asian food stores or well-stocked grocery stores.
  • Sake can be replaced with dry sherry if needed.
  • For maximum flavor and tenderness, I recommend that you marinate the chicken for 4 hours (up to 12 hours). The longer you marinate it for, the more flavorful it will become.
  • If using wooden skewers, and grilling on a gas or charcoal BBQ, soak them in advance.

For a relaxing atmosphere in the kitchen I recommend my personal Elle Republic: Chilled Out Kitchen Tunes Playlist on Spotify.