Yakitori-Inspired Chicken

Sweet. Savory. Irresistible

On Kaua‘i, grilling isn’t just a method, it’s a way of life. Whether it’s set up behind a truck at the beach, in a backyard filled with laughter, or during a spontaneous roadside stop overlooking the waves, locals know how to make magic with fire.

This recipe is inspired by the beloved Japanese street food known as yakitori, tender grilled chicken glazed in a sweet-savory sauce. Here, it gets an island-style twist using juicy drumettes and a rum glaze that’s perfect for cookouts, backyard BBQs, or beachside dinners with sand between your toes.

Yakitori has deep roots in Japanese cuisine, traditionally served in small bites with cold drinks in relaxed settings. Thanks to Hawai‘i’s strong Japanese influence, it’s also become a local favorite, showing up at potlucks, food trucks and family gatherings where smoky skewers sizzle beside coolers of poke and rice.

In this version, Kōloa Gold Rum adds just the right hint of mellow sweetness and caramel depth to balance the glaze without making it overly sweet. And the best part? There’s no marinating involved. The glaze goes on as it cooks, making it a perfect option for camping, tailgating, or any spur-of-the-moment grill session. No refrigeration. No long prep. Just light the fire, brush it on, and enjoy the flavor.

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What’s a Drumette?

Drumettes are the perfect little bites for grilling. They are meaty, juicy, and just the right size to hold onto that glossy yakitori glaze. They’re the part of the chicken wing that looks like a mini drumstick, and they cook up beautifully over an open flame, developing crispy edges and tender, flavorful centers.

If you’ve never cooked with them before, don’t worry, they’re often sold in large bags at places like Costco or in local grocery stores, sometimes labeled as ‘party wings’ (a mix of drumettes and flats).

But here’s the best part: if you can’t find drumettes, no problem. This recipe works just as well with boneless chicken thighs cut into chunks. Use whatever you can find and make it your own, that’s the heart of island-style cooking.