Yakitori Chicken

8 skewers of yakitori chicken with scallions, and sprigs of cilantro decorating the edges

5 from 2 reviews

Japanese-style grilled chicken and scallion skewers.



You will need 8 12-inch or 16 8-inch skewers. If using wooden or bamboo skewers, soak them in water for a half hour or more, before using.

For The Sauce:

For The Chicken and Scallions

Suggested Condiments:


Heat the grill. Thread chicken and scallion pieces onto the skewers, alternately

  1. Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 10-15 minutes, until sauce is reduced by about a third.
  2. To grill the skewers: place them on the hot grill, cover and cook for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more with the cover closed, opening it to brush skewers with sauce every 2 minutes, until the chicken is cooked through and glazed.
  3. Serve chicken yakitori on or off the skewers. Pass around the toppings.


Dark Soy Sauce Substitute: Dark soy sauce is thicker, sweeter and more viscous than regular soy sauce. It’s mostly used to add a deep dark caramel color to a dish. If you don’t have dark soy sauce, you can use an equal amount of regular soy sauce. The Dish will be lighter in color but equally delicious. Or, if you have molasses on hand, use 1 tablespoon of molasses and one tablespoon of regular soy sauce as a replacement.

[This post first appeared onĀ Panning The Globe in May 2015. It was updated in May 2020 with new photos, a few tweaks to the written post and a some clarifying details to the recipe.]

Keywords: Japenese grilled chicken kebabs, grilled chicken and scallion kebabs