japanese barbecue sauce chicken recipe
- The Best japanese barbecue sauce chicken recipe
- Japanese Yakitori Sauce Chicken (Yakitori Chicken)
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Japanese Yakitori Sauce Chicken (Yakitori Chicken) Works
- ❓ Frequently Asked Questions About Japanese Yakitori Sauce Chicken (Yakitori Chicken)
The Best japanese barbecue sauce chicken recipe
What really makes this recipe stand out is how easy it is to customize. I’ve adjusted the sauce to taste—more garlic for my husband, a little extra soy for the kids’ sensitivity to spice—but it always comes out the same: tender, juicy chicken that soaks up the glaze without being soggy. Plus, it’s got this unexpected health boost. The sauce is packed with garlic and ginger, which are great for digestion, and the lean protein keeps things balanced. I’ve also found that the rice or noodles used with it add fiber, so it’s not just a quick meal—it’s a well-rounded one. And honestly, there’s nothing like the smell of this chicken simmering in the pan to make the whole house feel warm, even if it’s just us four at the table. It’s the kind of dish that feels like a little treat every time we make it.
Japanese Yakitori Sauce Chicken (Yakitori Chicken)
A flavorful Japanese barbecue chicken dish featuring marinated chicken skewers glazed with a sweet and savory yakitori sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 1 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp sake (or dry white wine)
- 1 tsp grated ginger
- 1 clove garlic, minced
- ½ cup ketchup
- ¼ cup sake (or dry white wine)
- 2 tbsp mirin
- 1 tbsp soy sauce
- 1 tbsp honey
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 tsp sesame oil
- 1 tbsp vegetable oil (for skewering)
- Fresh green onions, sliced
- Sesame seeds
- Lemon wedges
👨🍳Directions
-
1
Marinate the chicken: In a bowl, combine chicken pieces with soy sauce, mirin, sake, grated ginger, and minced garlic. Mix well and let marinate for at least 30 minutes (or up to 2 hours in the fridge). -
2
Prepare the yakitori sauce: In another bowl, mix ketchup, sake, mirin, soy sauce, honey, grated ginger, minced garlic, and sesame oil until smooth. -
3
Thread chicken pieces onto skewers, leaving some space between each piece. Brush or drizzle with yakitori sauce. -
4
Preheat your oven to 400°F (200°C) or use a grill. Place skewers on a baking sheet lined with parchment paper. Bake for 12-15 minutes, turning occasionally, until chicken is cooked through and slightly charred. -
5
For extra char, use a kitchen torch to lightly sear the chicken pieces. Alternatively, grill for 5-7 minutes per side for a smoky flavor. -
6
Let the chicken rest for 5 minutes before serving. Garnish with sliced green onions, sesame seeds, and lemon wedges if desired.
🔧Equipment
- Mixing bowls
- Skewers (metal or bamboo)
- Kitchen torch (optional)
- Oven or grill
- Mixing spoon
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Japanese Yakitori Sauce Chicken (Yakitori Chicken) Works
❓ Frequently Asked Questions About Japanese Yakitori Sauce Chicken (Yakitori Chicken)
What is the key difference between Japanese barbecue sauce and regular BBQ sauce?
Japanese barbecue sauce is typically lighter, sweeter, and less tangy compared to traditional American BBQ sauce. It often contains ingredients like mirin, sake, and a touch of soy sauce, giving it a delicate balance of sweetness and umami, while also being less thick and sticky.
How can I make the sauce without using mirin?
If you don’t have mirin, you can substitute it with a mix of 1 part white vinegar and 1 part sugar (or honey) to mimic the sweetness and slight acidity. Alternatively, use ½ cup of rice wine (like dry sherry) instead of mirin for a similar effect.
Can I use chicken thighs instead of breasts for this recipe, and how does it get cooked?
Yes, chicken thighs work perfectly! Cook them in the same way—marinate them first, then grill or pan-sear until fully cooked (165°F/74°C internal temp). Thighs are juicier and more flavorful, so they’re a great choice for this dish.
What are some common substitutions for soy sauce in the Japanese barbecue sauce?
If you don’t have soy sauce, you can use a mix of:
– Tamari (gluten-free soy sauce)
– Fish sauce (for a deeper umami flavor, but use sparingly)
– A small amount of Worcestershire sauce (for a similar savory taste)
– A pinch of salt + a splash of liquid aminos (for a lighter option)
How long should I marinate the chicken in the sauce before cooking?
For best flavor, marinate the chicken for at least 1 hour, but overnight (or up to 12 hours) in the fridge for deeper absorption. The longer it marinates, the more tender and flavorful the chicken will be.
