This is one of the most traditional yakitori skewers recipes. Master it and grill them on your next BBQ.

Yakitori Skewers - Chicken & Scallions

Recipe by Chef Kaku (Wasan Brooklyn)
Course Side Dish
Cuisine Japanese
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 2 people


  • 1 lb Chicken Thigh
  • 2-3 Scallion, white stalk part
  • 1 tsp (Optional) Nanami (Shichimi) Togarashi or Sansho Powder *1

Tare (Japanese Sauce)

  • cup Soy Sauce (Preferably Koikuchi) *2
  • ¼ cup Sugar
  • 2 Tbsp Mirin *3


  1. Preheat grill to medium heat.

  2. In a small pot, combine Tare (Japanese sauce) ingredients and bring to boil. Once boiled, turn the heat off.

  3. Dice chicken thigh into small pieces.

  4. Slice scalions into 1 inch.

  5. Skewer the chicken thigh and scallion alternately onto skewers. (You can make about 10 skewers)

  6. Place skewers on the grill, and cook until chicken is 80% done, about 6-7 minutes. (Turn frequently)

  7. Dip skewers into the Tare mixture, and return to grill for 30 seconds, flip and grill the other side for another 30 seconds. Repeat this process 3 times, until cooked through and richly glazed.

  8. Sprinkle Nanami (Shichimi) Togarashi or Sansho Powder as alternative.

Recipe Notes

*1 Nanami (Shichimi) Togarashi can be substituted with Red Pepper Powder or Flake
*2 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
*3 Mirin can be substituted with Sake and Sugar, 4:1 ratio