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Yakitori chicken skewers recipe

Yakitori chicken skewers recipe

1 rating

Marinated chicken thighs are threaded onto a skewer with chunks of spring onions and barbecued until golden and slightly charred. Serve with a homemade dipping sauce and a cold Asahi Super Dry beer - delicious! See method

  • Serves 4
  • 25 mins to prepare and 5 mins to cook
  • 428 calories / serving

Ingredients

  • 8 short wooden skewers
  • 600g skinless and boneless chicken thigh fillets
  • 100ml soy sauce

For the glaze

  • 100ml mirin
  • 50ml rice vinegar
  • 2 tbsp dark brown sugar
  • 3cm ginger, peeled and finely grated
  • 1 large garlic clove, crushed
  • bunch spring onions, reserving 2 for garnish, trimmed and cut into 3cm lengths
  • 2 tsp sesame seeds

For the dipping sauce

  • 3 tbsp soy sauce
  • 2 tbsp mirin
  • 2 tsp rice wine vinegar
  • ½ tbsp toasted sesame oil
  • 1 tsp sesame seeds
Shop ingredients
If you don't have any spring onions, try using white onions or leeks

Each serving contains

  • Energy

    1800kj
    428kcal
    21%
  • Fat

    19g 27%
  • Saturates

    5g 23%
  • Sugars

    32g 36%
  • Salt

    4.9g 81%

of the reference intake
Carbohydrate 37.2g Protein 28.7g Fibre 0.3g

Perfect pairing...

Perfect pairing...

Asahi Super Dry is a dry, crisp lager with a quick, clean finish. It’s made using the finest yeast, hops, rice and barley, and pairs brilliantly with the flavours of Japanese cuisine.

Buy now

Method

  1. Soak the skewers in a bowl of water and set the barbecue to a medium direct heat. Cut the chicken into 3cm chunks and put in a medium mixing bowl. Mix the soy sauce, mirin, vinegar, sugar, ginger and garlic together in a small saucepan with a whisk until well combined. Simmer over a medium heat for 3-4 mins until the sugar has dissolved, then allow to cool.
  2. Pour three-quarters of the marinade over the chicken and toss to coat. Allow to marinate at room temperature for 15 mins or up to 3 hrs in the fridge.
  3. Mix all the ingredients for the dipping sauce together in a small bowl and set aside.
  4. Thread the chicken followed by a piece of spring onion onto the skewers until you have 8 full skewers, and make sure to keep any leftover marinade. Put the skewers near the outer edges of the grill for about 2 mins each side, then brush with the reserved marinade and grill for another 2 mins each side. Repeat once more. Finely slice the reserved 2 spring onions, including the green bits. Put the skewers on a serving plate, scatter with the sesame seeds and spring onion, then serve immediately with the dipping sauce.

Tip: If the chicken darkens too quickly, move the skewers further out to the sides and turn more regularly until cooked through. To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings, turning the heat down if they darken too quickly.

See more Barbecue recipes

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