Grilled Chicken and Leek Yakitori

I’ve always enjoyed how Japanese cooking takes simple ingredients and turns them into something special. When I first tried making yakitori at home, I was surprised by how easy it was to recreate those familiar flavors from my favorite Japanese restaurants. This chicken and leek version has become a regular in my weeknight dinner rotation, and my family gets excited whenever they smell that sweet-savory aroma coming from the kitchen.

What I really like about this recipe is how it combines traditional Japanese yakitori with ingredients you can find at any grocery store. The chicken stays juicy, the leeks get slightly charred and sweet, and that sauce – oh, that sauce! It’s the kind of meal that feels a bit fancy but doesn’t require any complicated techniques or hard-to-find ingredients. Plus, it cooks up in no time, which is perfect for those busy evenings when you want something good but don’t have hours to spend in the kitchen.

What Kind of Chicken Should I Use?

Chicken thighs are definitely the way to go for yakitori – they’re more flavorful and stay juicier than breast meat when grilled. While the recipe calls for boneless and skinless thighs, you could also use bone-in thighs if you’re willing to do a bit more prep work to remove the bones yourself. Dark meat is more forgiving on the grill since it has a higher fat content, so you’re less likely to end up with dry meat even if you cook it a little longer. Just make sure your chicken pieces are cut into similar-sized chunks (about 1-1.5 inches) so they cook evenly on the skewers. If you’re buying from the grocery store, look for thighs with a nice pink color and avoid any pieces that look grey or have a strong odor.

Options for Substitutions

This yakitori recipe can be adapted with several easy swaps if you need them:

• Chicken thighs: While chicken thighs give the best flavor and stay juicy, you can use chicken breast if you prefer. Just watch the cooking time carefully as breast meat cooks faster and can dry out more easily.
• Leeks: No leeks? Green onions or regular onions work well too. If using regular onions, cut them into 1-inch chunks so they cook evenly with the chicken.
• Low-sodium soy sauce: Regular soy sauce works fine – just use about 25% less and add a bit of water to make up the difference. For gluten-free needs, coconut aminos make a good substitute.
• Light brown sugar: You can swap this with honey, maple syrup, or even regular white sugar. Just use about 2 tablespoons instead of 3 if using honey or maple syrup since they’re sweeter.
• White vinegar: Rice vinegar is actually perfect here if you have it. Apple cider vinegar works too, though it will add a slightly different flavor.
• Cornstarch: If you’re out of cornstarch, arrowroot powder works in the same amount, or you can skip it altogether – your sauce will just be a bit thinner.

Watch Out for These Mistakes While Grilling

The biggest challenge when making chicken and leek yakitori is getting the timing right – chicken thighs need to be cooked through while keeping the leeks from burning, so it’s best to position the skewers away from direct flame and turn them frequently. A common error is cutting the chicken pieces too large or uneven, which leads to inconsistent cooking – aim for 1-inch chunks that will cook at the same rate as your leek sections. The sauce can quickly go from perfect to burnt due to its sugar content, so avoid basting too early in the cooking process and save most of the glazing for the final few minutes on the grill. For the juiciest results, let the chicken marinate in half of the sauce mixture for at least 30 minutes before grilling, and keep the remaining sauce separate for basting to prevent cross-contamination.

What to Serve With Chicken Yakitori?

These savory Japanese-style skewers pair perfectly with a bowl of steamed white rice or fluffy jasmine rice to soak up all that delicious sauce. For a complete meal, I like to add some simple steamed or stir-fried vegetables like broccoli, snap peas, or bok choy on the side. If you want to keep things traditional, serve your yakitori with a small bowl of miso soup and some quick pickled cucumbers or radishes for a nice tangy crunch. You could also throw together a simple Asian-style slaw with shredded cabbage and carrots dressed in rice vinegar and sesame oil for extra freshness.

Storage Instructions

Keep Fresh: Got leftover yakitori? Place them in an airtight container and keep them in the fridge for up to 3 days. The sauce can be stored separately in a jar – this way, you can add fresh sauce when reheating for the best flavor.

Freeze: These chicken and leek skewers freeze really well! Remove the meat and leeks from the skewers, place them in a freezer-safe container or bag, and they’ll keep for up to 3 months. The sauce can be frozen separately in ice cube trays for easy portioning.

Warm Up: To enjoy your yakitori again, thaw overnight in the fridge if frozen. Then warm them up in a skillet over medium heat or in the oven at 350°F for about 10 minutes. You can also brush them with extra sauce while reheating to keep them nice and juicy.

Preparation Time	20-30 minutes
Cooking Time	10-15 minutes
Total Time	30-45 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1200-1400
• Protein: 160-180 g
• Fat: 55-65 g
• Carbohydrates: 60-70 g

Ingredients

For the skewers:

• 1 leek (white and light green parts only, cut into 1-inch pieces)
• 2 lb boneless, skinless chicken thighs
• 12 skewers

For the marinade:

• 1 tbsp cornstarch (optional, for thickening)
• 1/2 cup white vinegar
• 1 tsp fresh ginger (finely chopped for best flavor)
• 2 tbsp minced garlic (freshly minced for better aroma)
• 1 cup low-sodium soy sauce (I use Kikkoman brand)
• 1 tbsp warm water (optional, for cornstarch slurry)
• 3 tbsp light brown sugar

For garnish (optional):

• 1 tbsp toasted sesame seeds (adds a nutty crunch)

Step 1: Prepare the Ingredients

Start by cutting the boneless, skinless chicken thighs into bite-sized pieces.

Mince the ginger and garlic.

Clean the leek thoroughly and slice it into 1-inch pieces.

Step 2: Make the Marinade

In a bowl, combine gluten-free low sodium soy sauce, brown sugar, white vinegar, the minced garlic, and minced ginger.

Mix all the ingredients well to create a flavorful marinade.

If you are using corn starch for added thickness, dissolve it in warm water and add it to the sauce mixture, then stir until everything is well combined.

Step 3: Prepare the Skewers

Soak the skewers in water for about 30 minutes to prevent them from burning during grilling.

Once soaked, thread the chicken pieces and leek slices onto the skewers, alternating between chicken and leek pieces.

This ensures even cooking and a balanced flavor profile.

Step 4: Preheat the Grill and Apply the Marinade

Preheat a grill or grill pan over medium-high heat.

Brush the assembled skewers generously with the prepared sauce mixture to infuse the chicken and leeks with flavor as they cook.

Step 5: Grill the Skewers

Place the skewers on the preheated grill.

Cook them for about 10-15 minutes, turning occasionally and basting with the remaining sauce until the chicken is thoroughly cooked and nice grill marks appear.

The goal is to ensure the chicken is juicy and the leeks are slightly charred and tender.

Step 6: Add Finishing Touches and Serve

Once cooked, remove the skewers from the grill.

If desired, sprinkle toasted sesame seeds over the skewers just before serving for added flavor and texture.

Serve the skewers hot and enjoy your delicious chicken and leek skewers!