Grilled Chicken Yakatori


Yakitori Marinade
1/4 cup MITSUKAN Mirin Sweet Cooking Seasoning
1/4 cup soy sauce
3 Tbsp. sugar
2 Tbsp. MITSUKAN Seasoned Rice Vinegar
1 Tbsp. peanut oil or vegetable oil
1 tsp. minced garlic
1 tsp. minced ginger
Pinch hot chili flakes

1 lb. chicken tenders
4 wooden skewers, 8-10-inches long
Hot cooked rice 


Combine marinade ingredients; stir to dissolve sugar. Place chicken in a non-metallic container or sealable plastic bag. Pour marinade over chicken. Cover and refrigerate 2 hours. Meanwhile, soak skewers in water.

Pour marinade from chicken into a small saucepan. Bring to a boil; boil at least 1 full minute. Cover and keep warm until ready to serve.

Thread chicken on skewers. Grill over medium heat, with cover closed, for 3-4 minutes. Turn, and cook 3-4 minutes more or until cooked through. Serve over rice, drizzled with hot marinade.

Makes 4 skewers yakitori.


  • Recipe may be doubled.

  • Chicken may be broiled.


Per skewer: 250 calories, 25g protein, 23g carb, 6g fat (1.5g sat. fat), 65mg chol, 1310mg sodium, 0g fiber

Grilled Chicken Yakatori
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