Basted in a sweet and savory sauce, these drool-worthy chicken and scallion skewers are hard to resist as they are so flavourful. What’s more, they are quite easy to make at home and is an excellent choice for grilling outdoors. “Yakitori” in Japanese means grilled chicken with ‘yaki’ meaning grilled or fried and tori meaning bird. In cooking terms, though it usually refers to chicken. It is also given the meaning of memories of good times and happy hours. This iconic classic food is served everywhere in Japan from Japanese- Tapas style pubs to specialty restaurants to street food stalls. There would be alleys in Japan that would be full of yakitori stalls selling these to the locals as an after-work snack.

These delicious, sticky & addictive chicken on sticks can be either served as a main dish or as an appetizer at home. When you make at home, you can use bamboo skewers known as “teppogushi” or use normal thick bamboo ones. Have a go at these juicy meat skewers and let your taste buds be tingled by the flavor explosion.


Preparation Time: 30 Minutes

Cooking Time: 15 Minutes

Serving Size: Makes 10 skewers

Go for some Japanese barbeque


  • 1 lb. Chicken Thighs, boneless & skinless, cubed to 1-inch
  • Canola Oil, as needed
  • 9 green Scallions, green & white portions separated & finely cubed to 1-inch

For the yakitori sauce:

  • 2 tsp. Brown Sugar
  • ½ cup Soy Sauce
  • ¼ cup Sake
  • ½ cup Mirin
  • ¼ cup Water


Method of Preparation:

  • First, soak the bamboo skewers in water for half an hour.
  • After that, place all the ingredients needed to make the yakitori sauce along with the chopped green portion of one scallion in a medium-sized saucepan and heat it over medium-high heat.
  • Bring the mixture to a boil and lower the heat.
  • Allow it to simmer say for 20 to 30 minutes or until the quantity of the sauce is reduced by half while stirring it frequently. Tip: At this point, the sauce will have shiny luster.
  • Set aside the sauce to cool and reserve 1/3 of it in another bowl for further use.
  • Next, take the bamboo skewers and insert the chicken cubes into it along the middle portion while keeping a scallion cube in between the chicken pieces.
  • Grease the grates of the wire-racks of the griller or the broiler so that the chicken doesn’t stick to it.
  • Now, keep the skewers on top of the grills.
  • Keep the power to high heat and allow the grill to heat up.
  • Once hot, broil it for 6 minutes.
  • Finally, spoon two tablespoons of the sauce in a small bowl and then apply this sauce over the cooked portion of the chicken pieces. Flip the other side and brush the sauce over it.
  • Caramelize for further 4 minutes or until cooked.
  • Before serving, brush the chicken with the reserved sauce.
  • Serve and enjoy.


Tip: If you prefer, you can add minced ginger and garlic to the sauce.

Toppings: If you wish, you can top it chopped green scallions.

Serve with: You can serve it with orange-miso glazed green beans and steamed rice. Or you can pair it with Japanese slaw.

Substitutions: You can use capsicum instead of scallions if you prefer but scallions are best pairings.  

Nutritional Information per serving:

  • Calories: 989Kcal
  • Fat: 63g
  • Carbohydrates: 91g
  • Proteins: 16g


This recipe has been written by Nakano. Find out more about Japanese cookware here.

Author: Takahashi Sakura 

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