Yakitori Chicken

"This recipe is from the Panning the Globe blog. It's a very traditional and casual Japanese dish."
photo by NorthwestGal photo by NorthwestGal
photo by NorthwestGal
photo by momaphet photo by momaphet
Ready In:




  • Cut the chicken thigh meat into 3/4 inch cubes. Cut the scallions crosswise into 3/4 inch pieces. Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately.
  • Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.
  • Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.
  • If you can find these ingredients, serve yakitori with sansho and Japanese 7 spice to sprinkle on top.

Questions & Replies

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  1. Lavender Lynn
    We made this for dinner last night. I had some boneless pork chops to use up. I just cut the port chops up into cubes. this worked great. We put them on spears with some pineapple we had leftover from another recipe. Love this recipe.
  2. NorthwestGal
    Awesome, PanNan. I had a package of thighs and breasts, so I had a nice combination to choose from once I got this to the table. And I decided to broil them in my oven instead of grill, and I really liked that the sauce kept the chicken breasts so nicely moist throughout the broiling. It was really good. Made for Culinary Quest 2016 (Japan).
  3. momaphet
    Yum, this was super delicious. I cheated a little by using whole chicken thighs, I grilled them over direct heat at first then moved them off and used indirect. I didn't pay attention and over grilled my green onions but the centers were still tasty. Made for Culinary Quest 2016 by one of the Iota Eta Pi
  4. LifeIsGood
    Such an easy recipe and such great flavor! We all loved the chicken and green onions. The flavor reminded me of the yakitori we have gotten at the EPCOT Japan pavillion, which is always a favorite of ours. This was a perfect recipe for us tonight because it is very hot outside and most of this was done quickly on the grill. Served over rice. Thank you!



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