These Japanese Chicken Yakitori Skewers are so fast and simple to prepare. The homemade yakitori flavored sauce gives the chicken and green onion a charred and sticky flavor that is out of this world delicious!
Before I retired, I’d occasionally treat myself to a take out lunch from a Japanese restaurant that was walking distance from my work place. I loved their Yakitori Chicken skewers, served with sticky rice. The combination of charred chicken and green onions tasted so good, that I missed the convenience of ordering some for lunch.
Fortunately, I learned to make them in our home, and now I can have them anytime I am craving them. I’ve made them on my cast iron griddle (and loved them), and this time, we made them on our gas grill. NOTE TO SELF: Plan to make them on our Weber for even more flavor, next time!
The sauce is super simple to make. I really enjoy Asian flavors, so I always keep a bottle of Sake in my fridge, as well as Mirin and Low-Sodium Soy Sauce. Fresh ginger is a staple in my refrigerator and freezer (I peel it, then freeze it). Brown sugar and garlic rounds on the teriyaki flavor.
I’ve soaked bamboo skewers (obviously, we don’t want them to catch on fire) and threaded boneless chicken thighs and green onion. I like to brush on a little bit of vegetable (or avocado) oil on each skewer so they don’t stick to the pan (or grill).
Our grilling rack is hot and ready to go!
You’ll want to grill the skewer for a few minutes, until they are browned– then rotate them. I cut some Bok Choy in half, and brushed on some oil and salt and pepper. I added the vegetable to the grill and then basted the chicken skewers with the sauce.
We love Bok Choy, as it’s related to the cabbage family. When it’s grilled, with charred edges, it takes on a nuttier flavor– and it’s healthy! I’ve made some sticky brown rice, and dinner is ready in 30 minutes!
I basted the finished skewers with a little extra sauce, and we are ready to enjoy our meal.
TASTING NOTES: I tend to lean towards chicken breasts, but with this recipe, chicken thighs are the better choice. Why? Because chicken breasts might turn out a bit dry! I love the flavor of the sauce, the charred green onion and Bok Choy. This recipe is perfect for a work night meal (and I’ve tested this theory, with great success). This dinner is on a regular rotation, and it is one of my personal favorites.
The caramelization of the chicken has so much flavor!
Fast and Easy Chicken Yakitori Skewers
Equipment
- bamboo skewers, 8- or 6-inch soaked in water
Ingredients
- ½ cup dark soy or tamari sauce I used low-sodium soy sauce
- 1/4 cup mirin
- 1/4 cup sake
- 2 tablespoons pourable light brown or brown sugar
- 4 large cloves garlic peeled
- 1 slice ginger root about 1 inch;peeled
- 2 pounds boneless, skinless chicken thighs cut into bite-sized pieces
- 1 bunch large scallions trimmed and cut into bite-sized pieces
- 3 Tbsp Neutral oil
Instructions
Make the sauce/glaze:
- In a small pot, add soy sauce (or tamari), mirin, sake, brown sugar, grated garlic and grated ginger. Bring to a low boil and thicken a couple of minutes, then remove from heat and pour off about a third to serve; add a basting brush to pot with remainder.
Prepare the skewers:
- Meanwhile, cut the chicken and scallions into bite-sized pieces. Drain skewers and thread on chicken and scallions, packed firmly.
Grill the skewers:
- Heat a large cast-iron pan, gas grill or charcoal grill (or large nonstick pa)n over medium-high to high heat with oil (about 3 Tablespoons neutral oil).
- Cook skewers in pan 8 to 10 minutes, turning occasionally and basting with sauce once you turn browned chicken and onions the first time. Reduce heat a bit if pan gets too smoky.
- Serve with brown or white rice, and reserved sauce. We like to grill Bok Choy, lightly brushed with oil.
Notes
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