Best Japanese Yakitori Chicken Recipe

Yakitori, meaning “grilled chicken,” is one of Japan’s most cherished street foods. This dish features bite-sized chicken pieces threaded onto skewers and cooked over hot charcoal. Originally from Japan, yakitori has become a staple in izakayas (Japanese pubs), street food stalls, and specialty yakitori restaurants. Today, it’s enjoyed worldwide, from Asian BBQ eateries to home kitchens seeking an authentic grilled chicken experience.

What makes yakitori so appealing is its simplicity: small chunks of chicken grilled over charcoal, seasoned with either salt (shio) or a savory-sweet soy-based glaze (tare). The combination of smoky charcoal flavor and perfectly balanced seasoning creates a dish that feels both rustic and refined.

Yakitori Skewer Varieties

Yakitori is celebrated for its variety—almost every part of the chicken can become a skewer, each offering a unique taste and texture. Popular types include:

Negima (ねぎま): Chicken thigh pieces alternated with scallions.

Momo (もも): Juicy chicken thigh skewers.

Mune (むね): Chicken breast skewers, lean but flavorful.

Sasami (ささみ): Tenderloin fillets, lightly salted.

Bonjiri (ぼんじり): Fatty tail meat, rich and juicy.

Kawa (皮): Crispy chicken skin.

Tsukune (つくね): Ground chicken meatballs with soy and ginger.

Tebasaki (手羽先): Skewered chicken wings.

Offal skewers: Heart, liver, and cartilage are also commonly served in traditional yakitori shops.

This range of options makes yakitori more than a meal—it’s an entire culinary experience.

Traditional Skewers

Yakitori is traditionally cooked on bamboo skewers. The most common type is marugushi (丸串): a thin, round skewer about 3mm in diameter, pointed at one end, and roughly 15 cm (6”) long—perfect for the narrow yakitori grill. Some shops use 18 cm (7”) skewers for easier handling.

Other skewer types include:

Hiragushi (平串): Flat, square skewers that hold meat more securely.

Teppōgushi (鉄砲串): Flat-edged skewers, ideal for tsukune, preventing meat from sliding off.

Yakitori chefs select skewers according to the type of chicken being cooked.

The Yakitori Grill

For authentic yakitori, a specialized yakitori grill is used. These long, narrow grills often have stones lining the base to maintain consistent heat without overheating the metal. The grill’s width, about 10 cm (4”), matches the standard skewer length, ensuring the chicken sits perfectly above glowing charcoal.

A konro grill is most common, especially when using sawdust briquettes or binchotan charcoal. These fuels provide even, radiant heat for quick grilling without drying out the meat. Yakitori grills, though smaller than Western BBQs, allow precise heat control and row-by-row cooking, giving the skewers their signature smoky flavor.

Seasoning Yakitori

Yakitori is typically seasoned in two ways:

Shio (Salt): Simple, clean, and sprinkled during grilling.

Tare (Sauce): A glaze made from soy sauce, mirin, sake, and sugar, brushed onto skewers while cooking.

Unlike many other BBQ dishes, yakitori is rarely marinated in advance. Seasoning is applied while grilling to maintain juiciness and create a caramelized, flavorful crust.

How to Grill Chicken Over Charcoal

Here’s a step-by-step guide for making classic momo (chicken thigh) skewers:

Ingredients:

Chicken thigh fillets

Green onion stems

Tare Sauce:

Combine soy sauce, mirin, and sugar in a pot.

Bring to a boil, then simmer on medium-low heat.

Reduce until about one-third of the liquid remains.

Skewering Chicken:

Soak 15 bamboo skewers in water for 30 minutes.

Cut 750g (1.7 lb) of chicken thighs into 2.5 cm (1”) cubes.

Thread roughly 5 pieces onto each skewer.

Grilling on a Konro Grill:

Place skewers 5–6 cm (2–2½”) above hot charcoal.

Lightly baste with tare, grill for 4 minutes.

Flip, baste, and grill another 4 minutes.

Turn twice more, basting each time, cooking 30 seconds per side.

Remove and serve immediately.

Yakitori Tips

Keep chicken pieces the same size for even cooking.

Always soak bamboo skewers before use.

Turn frequently to prevent burning and infuse smoke flavor.

For extra shine, brush skewers with tare just before serving.

Choosing Charcoal

The type of charcoal greatly influences flavor:

Sawdust briquettes: Affordable, long-lasting, and commonly used in restaurants. Provide steady heat for consistent cooking.

Binchotan charcoal: Premium Japanese white charcoal that burns cleanly at high temperatures with minimal smoke, producing pure, smoky chicken flavor.

Both work beautifully with a konro grill, creating that authentic yakitori taste.

Where to Buy Charcoal

Charcoal prices vary by type and origin. Binchotan is pricier, while sawdust briquettes are cost-effective for regular use. PNP Charcoal is a trusted supplier offering both varieties, perfect for restaurants, BBQ enthusiasts, or home cooks, ensuring consistent burn time and flavor.

Conclusion

Yakitori is a celebration of balance—fresh chicken, simple seasoning, and the right charcoal. Whether using sawdust briquettes or binchotan, grilling over a konro delivers the authentic taste of Japan. With quality charcoal from trusted suppliers, you can achieve perfectly cooked, smoky, delicious skewers every time.