If you’ve ever been to Japan — or even just dreamed about it — you know that yakitori is one of those foods that you think about long after the trip is over. These Easy Teriyaki Chicken Yakitori skewers are tender, juicy, and coated in a sticky, sweet-salty glaze that is absolutely irresistible. The best part is you don’t need an outdoor grill or a grill pan to make them. All you need is a cast iron skillet and your oven, and you’ll have restaurant-worthy yakitori on the table in under an hour.

Two plates of grilled chicken skewers garnished with sesame seeds and green onions, surrounded by small bowls of sesame seeds, pepper, and drinks on a pink surface.

Friends, last summer I took a trip to Japan, and it completely changed my life. I ate my way through Tokyo, and yakitori was one of the dishes that I kept coming back to again and again. There is something so perfectly simple about chicken and green onions threaded onto a skewer, charred to perfection, and brushed with a sweet and savory glaze. When I got home, I knew I had to recreate them, and after a few rounds of testing, I finally landed on a version that I am so excited to share with you.

What makes this recipe so special is the marinade. A combination of dark soy sauce, rice vinegar, mirin, oyster sauce, garlic, honey, sesame oil, and white pepper, it packs so much flavor into every single bite. After just 15 minutes of marinating (though longer is always better!), the chicken soaks up all of those incredible flavors before hitting a screaming hot cast iron skillet. The key to getting that beautiful char — the kind you’d get from an actual yakitori grill — is to make sure your skillet is very hot before the skewers go in. I’m talking don’t-touch-them-for-five-minutes hot. That patience pays off with a gorgeous sear that you’ll be very proud of.

My boys absolutely demolished these the first time I made them, and they’ve already asked for them twice since. They’re that good. Whether you’re making them for a weeknight dinner, a casual get-together, or just to transport yourself back to a dreamy trip you once took (or are planning to take!), this recipe delivers every single time.

A top-down view of raw chicken strips, sliced green onions, garlic cloves, black pepper, soy sauce, sesame seeds, honey, and skewers arranged neatly on a pink marble surface with a knife. — *To make these, you’ll need chicken thighs, green onions, dark soy sauce, mirin, oyster sauce, garlic, honey, toasted sesame oil, ground white pepper, avocado oil, and sesame seeds.*

A glass bowl filled with raw chicken strips marinating in a dark sauce with garlic and sesame seeds, surrounded by small bowls of spices, sauce, honey, and sesame seeds on a pinkish countertop. — *To make these, you’ll need chicken thighs, green onions, dark soy sauce, mirin, oyster sauce, garlic, honey, toasted sesame oil, ground white pepper, avocado oil, and sesame seeds.*

What You Need to Make These Teriyaki Chicken Yakitori

Boneless Skinless Chicken Thighs: Chicken thighs are the way to go here — they stay juicy and tender even with the high-heat cooking, unlike chicken breast, which can dry out.
Green Onions: Two full bunches get threaded onto the skewers right alongside the chicken. They soften and char, adding a mild, slightly sweet flavor that is classic yakitori.
Dark Soy Sauce: Dark soy sauce is richer, slightly sweeter, and deeper in color than regular soy sauce, which helps give these skewers their gorgeous glaze. If you only have low sodium soy sauce on hand, that works perfectly well too.
Mirin: Mirin is a sweet Japanese rice wine that adds a subtle sweetness and depth to the marinade. If you don’t have it, you can simply omit it — the skewers will still be delicious!
Oyster Sauce: Oyster sauce adds a savory, slightly caramelized richness to the marinade that is hard to replicate. You can find it in the Asian foods aisle of most grocery stores. For a gluten-free version, look for a GF-certified oyster sauce.
Garlic: Fresh is best here — don’t swap it for garlic powder!
Honey: Honey adds natural sweetness to both the marinade and the glaze, and helps the skewers caramelize nicely in the pan.
Toasted Sesame Oil: Just a touch of toasted sesame oil adds a nutty, aromatic depth that takes this marinade to the next level.
Ground White Pepper: White pepper has a slightly different, more floral heat than black pepper, and it’s commonly used in Asian cooking. If you don’t have it on hand, ½ teaspoon of black pepper works just fine.
Avocado Oil: A tablespoon of avocado oil in the cast iron skillet helps the skewers sear without sticking. Avocado oil is a great choice here because of its high smoke point.
Sesame Seeds: A sprinkle of sesame seeds at the end adds a finishing touch and a subtle crunch.

Raw chicken and green onion skewers arranged on a metal baking tray, sprinkled with sesame seeds and surrounded by small bowls of ingredients, wooden skewers, and a striped cloth on a pink surface. — While the chicken is marinating, cut the green onions into 1½” pieces and set them aside. Once the chicken has marinated, thread the chicken and green onion pieces onto the soaked skewers, alternating between the two.

How to Make These Easy Teriyaki Chicken Yakitori

To make these yakitori, start by soaking your bamboo skewers in water for at least 30 minutes. This prevents them from burning when they go into the hot skillet and oven. While the skewers are soaking, preheat your oven to 400°F.

Next, make the marinade. Add the dark soy sauce, rice vinegar, mirin, oyster sauce, minced garlic, honey, sesame oil, and white pepper to a bowl and whisk until fully combined. Add the chicken pieces to the bowl and toss to coat. Allow the chicken to marinate for at least 15 minutes.

While the chicken is marinating, cut the green onions into 1½” pieces and set them aside. Once the chicken has marinated, thread the chicken and green onion pieces onto the soaked skewers, alternating between the two. Make the glaze by whisking together the dark soy sauce and honey in a small bowl, then set it aside.

A hand holds a honey dipper over a bowl of dark liquid on a pink marble surface, surrounded by a brush, a bowl of powder, and a jar of honey. — *Make the glaze by whisking together the dark soy sauce and honey in a small bowl, then set it aside.*

A hand brushes glaze onto grilled chicken skewers with vegetables in a round black skillet, surrounded by bowls of seasoning and sauce on a pinkish countertop. — *Make the glaze by whisking together the dark soy sauce and honey in a small bowl, then set it aside.*

Heat a large cast iron skillet over high heat and add the avocado oil. You want the skillet to be very hot before adding the skewers — this is what creates that beautiful char. Once the oil is shimmering, add the skewers to the skillet. Do not touch them for 5-6 minutes, until they release easily from the pan and have developed a nice sear. Flip them over and allow them to cook undisturbed for another 5 minutes on the other side. Once both sides have a good char, brush the skewers generously with the glaze.

Carefully transfer the cast iron skillet to the preheated oven and bake for 7-8 minutes, or until the chicken is fully cooked through and reaches an internal temperature of 165°F. Remove the skillet from the oven, brush the skewers with another round of glaze, and garnish with sesame seeds. Serve immediately and enjoy!

If you make this recipe, please be sure to leave a review and rating below! To see more recipes and behind the scenes, follow along on Instagram, TikTok, and Youtube! I’m also now on Pinterest, so stop by and take a look at what’s new.