Chicken Yakitori Skewers


In the back streets of Tokyo sizzling over charcoal you can find these skewers of chicken yakitori glazed with a sweet sauce. It’s a common and healthy street snack native of Japan but so easy to prepare at home. If using wooden skewers be sure to soak them in cold water for 30 minutes before cooking.

Chicken Yakitori Skewers
Serves 8
  1. 8 Chicken thigh fillets, boneless and skinless
  2. 8 Spring onions, sliced into 3cm batons
  3. 50ml Mirin
  4. 100ml Soy sauce
  5. 2 tbsp Sugar
  6. 1 tbsp Rice Vinegar
  1. For the sauce, add the soy sauce, sugar, vinegar and mirin into a small saucepan and bring to the boil. Continue to reduce until the sauce becomes syrupy and coats the back of a spoon. Keep warm.
  2. Preheat the grill to the highest setting. Slice the chicken into equal pieces, around 3cm and thread a piece onto the skewer followed by a piece of spring onion. Continue this until the skewer is full with around 5cm free at the bottom. Repeat with the remaining skewers.
  3. Place some foil onto the grill pan and lay the skewers onto the foil. Grill for 3-5 minutes per side until the chicken is golden and cooked through. Using a pastry brush, glaze the skewers with a little sauce and return the skewers under the grill to caramelise for a further 2 minutes.
  4. Serve the skewers along with a little extra sauce.
Artisan Traveller


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