Spicy Miso Butter Yakitori

I first fell in love with yakitori while wandering through the lantern-lit alleyways of Tokyo’s Omoide Yokocho. The smoky aroma of grilled chicken skewers sizzling over hot charcoal was impossible to resist. I remember standing shoulder-to-shoulder with locals, savoring juicy, flavor-packed bites of yakitori straight off the skewer.

When I got home, I was determined to recreate that authentic izakaya vibe, but with my twist. I added a buttery miso-chilli garlic marinade for extra richness and heat—something I wish I had discovered sooner!

These skewers instantly transport me back to those bustling Tokyo nights. And now, I get to share that experience with you—whether you’re grilling in your backyard, air frying in your kitchen, or planning your Japanese-inspired dinner night.

Ingredients:

• 500g chicken thighs or breasts (boneless, skinless), cut into bite-sized pieces

• Bamboo or metal skewers (if using bamboo, soak them in water for 30 minutes)

  Miso Chilli Garlic Butter Marinade:

• 2 tbsp white miso paste

• 2 tbsp unsalted butter (melted)

• 1 tbsp garlic paste (or 2 fresh garlic cloves, minced)

• 1 tsp chili flakes (adjust to your spice preference)

• 1 tbsp mirin (or honey for sweetness)

• 1 tbsp soy sauce

• Optional: 1 tsp sesame oil for extra nuttiness

• Optional garnish: spring onions, toasted sesame seeds

Instructions:

1. Instructions:

   1. Step 1: Prepare the Chicken

      Cut your chicken into bite-sized pieces. I prefer using chicken thighs because they stay juicy and tender, but breasts work great too if you like leaner meat!

      Step 2: Make the Marinade

      In a bowl, mix the white miso paste, melted butter, garlic, chili flakes, mirin, soy sauce, and sesame oil if using. Give it a taste—it should be rich, savory, and have just enough heat.

      Step 3: Marinate

      Add the chicken pieces to the marinade and coat them well. Cover and let them marinate in the fridge for at least 30 minutes, but I recommend an hour for deeper flavor.

      Step 4: Thread the Skewers

      Thread the marinated chicken pieces onto skewers. Try not to overcrowd them so they cook evenly.

      Step 5: Cook the Yakitori

      • Grill/BBQ: Preheat your grill to medium-high. Cook skewers for 4-5 minutes per side, basting with any leftover marinade until nicely charred and cooked through.

      • Stovetop/Grill Pan: Heat a little oil in a pan and cook over medium-high heat, turning occasionally.

      • Air Fryer: 200°C for about 8 minutes, flipping halfway. Baste with extra marinade before the final minutes for that glossy finish.

      Step 6: Garnish & Serve

      Sprinkle with sesame seeds, and chopped spring onions, or add a squeeze of lime juice for extra zing. Serve hot!

Enjoy!

I’ve tried lots of yakitori variations, but this miso chili garlic butter marinade adds the perfect balance of umami, heat, and richness. It’s a recipe that’s easy enough for weeknights but impressive enough for weekend get-togethers. Plus, it’s adaptable—spicy or mild, grilled or air-fried, thighs or breasts—it’s all up to you.

Extra tips:

• ✨ Soak bamboo skewers: This prevents them from burning during grilling.
  ✨ Chicken thigh = juicy results! If you’re using chicken breast, be careful not to overcook it.
  ✨ Miso burns easily: Keep an eye out for charring—lower the heat if needed.
  ✨ Butter matters: Use good-quality butter for a richer flavor.
  ✨ Marinate longer for deeper flavor: Overnight is amazing if you have time!
  ✨ Double the batch: These are always gone too quickly, so make extra! ;)