Chicken yakitori

These chicken yakitori skewers are easy to make and super tasty. They can be made with different types of meat, but these with chicken thighs are the best.

30 minutes 4 people Main course
Chicken yakitori


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  • 500 grams of chicken thighs
  • about 6 spring onions
  • 100 ml salty soy sauce
  • 100 ml of mirin
  • 50 ml sake
  • 2 tablespoons of brown caster sugar
  • optional: 1 garlic clove

Kitchen equipment

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  • cutting board & chef's knife
  • small saucepan
  • wooden skewers
  • grill pan, large skillet or barbecue
  • meat tongs
  • silicone brush


30 minutes 4 people Main course

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It’s best not to use chicken breast for these skewers, as chicken thighs are much more tender.

If you can't find sake, consider replacing it with dry white wine (such as vermouth) or dry sherry.

Preparation - 15 minutes

Rinse the spring onion and mainly use the white part, divide it into pieces of about 4 cm (~1.6 inches).

Combine soy sauce, mirin, sake, and brown caster sugar in a small saucepan. You can optionally add a garlic clove to this for extra flavour, but this is not classic for yakitori. Heat this for a few minutes and place the pieces of spring onion in the mixture.

Cook for a few minutes until the spring onion has softened a bit, remove it from the sauce so that it won’t become too soft. Reduce the sauce to about half.

Chicken yakitori
Chicken yakitori

Finishing the yakitori skewers - 15 minutes

Divide the chicken thighs into small pieces. Start with a few pieces of the chicken thigh on the skewer, then a piece of spring onion and then repeat.

Heat a grill pan, large skillet or barbecue on high heat. Grill the skewers on both sides for a few minutes.

After a few minutes, brush the sauce over the skewers with a silicone kitchen brush. Repeat this a few times while turning the skewers every now and then until the chicken is completely cooked. Enjoy!

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