Chicken yakitori

Ingredients

• 45 ml (3 tbsp)soy sauce
• 45 ml (3 tbsp)mirin
• 1½ tbspsugar
• 225 g (½ lb)chicken thighs
• 4 (about 50 g)spring onions

Instructions

1. 1

   Soak the skewers

   If you are using wooden skewers, soak them in water for about 30 minutes before cooking.

2. 2

   Make the glaze

   Combine the soy sauce, mirin and sugar in a small pan. Warm over a medium heat, stirring until the sugar dissolves and the mixture simmers. Reduce it by about one-third, then take it off the heat and leave it to cool.

3. 3

   Cut the ingredients

   Meanwhile, cut the chicken into pieces about 2½ cm (1 inch) across. Cut the white and light green parts of the spring onions into lengths of about 2½ cm (1 inch).

4. 4

   Heat the grill

   Preheat the grill to a medium-high heat.

5. 5

   Thread the skewers

   Drain the skewers and thread on the chicken and spring onion alternately, arranging the pieces so they sit flat.

6. 6

   Grill the first side

   Place the skewers directly on the grill or on foil over it. Grill for about 4–5 minutes, until the first side is cooked.

7. 7

   Turn and baste

   Pour about half of the soy mixture into a small bowl for basting and keep the rest for serving. Turn the skewers and brush the cooked side with the basting sauce. Cook for another 3–5 minutes, until the other side is cooked, then turn and baste the top again.

8. 8

   Finish and serve

   Cook for another minute or two on the first side. Serve with the reserved sauce for dipping, not the sauce used for basting.

What is chicken yakitori?

Yakitori is a Japanese style of grilled chicken cooked on skewers. Chicken and spring onion are a familiar pairing, often served with a savoury-sweet tare-style sauce.

Here, the glaze is made from soy sauce, mirin and sugar. Reducing it concentrates the flavour and gives it a coating consistency for the chicken.

Nutrition and macros by portion

The nutrition label shows one serving as written: 115 calories, 7g protein, 8g carbs, 6g fat.

The chicken provides most of the protein, while the mirin and sugar contribute carbohydrates; soy sauce and chicken thighs contribute much of the sodium and fat. Serve a portion with rice and vegetables to make a more complete meal.

Why thighs work well

Chicken thighs stay juicy over the direct heat of the grill and are easy to cut into even pieces. Trim away any large pieces of excess fat before skewering.

Spring onions add a fresh, savoury contrast. Use the white and light green parts as directed so the pieces cook at a similar pace to the chicken.

Reduce the sauce gently

Keep the pan at a medium heat as the soy, mirin and sugar warm together. Once the mixture simmers, let it reduce by about one-third rather than boiling it hard.

The sauce thickens further as it cools. Divide it before basting so the portion for dipping stays separate from the sauce that touches the chicken.

Thread for even grilling

Flat pieces: Arrange the chicken and spring onion so their surfaces sit against the grill. This gives them good contact with the heat and makes the skewers easier to turn.

Even spacing: Alternate the ingredients without packing them tightly together. Leave enough room for heat to reach the edges of each piece.

Watch the cooking cues

Grill the first side for about 4–5 minutes, then the second for another 3–5 minutes. The exact time can vary with the grill and the size of the pieces.

Check the thickest chicken piece before serving: it should be cooked through, with no pink in the centre. If needed, return the skewers to the grill briefly.

Serving ideas

Serve the skewers hot with the reserved sauce for dipping. Steamed rice makes them more filling, while a simple salad or grilled vegetables adds freshness.

For a snack or starter, serve them on their own and keep the dipping sauce alongside rather than pouring it over the skewers.

Recipe notes & tips

• Soak wooden skewers for about 30 minutes so they are ready for grilling.
• Cut the chicken into similarly sized pieces to help them cook evenly.
• Keep the dipping sauce separate from the sauce used for basting.
• Foil under the skewers can make grilling and clean-up easier.
• Check the thickest piece of chicken before taking the skewers off the grill.

Variations

• Use chicken breast: Cut it into even pieces and keep a close eye on it so it does not dry out.
• Add mushrooms: Thread small mushroom pieces between the chicken and spring onion.
• Try another onion: Use chunks of brown onion in place of some of the spring onion.
• Make it spicy: Add a little chilli to the sauce as it warms.
• Serve with rice: Pair the skewers with steamed rice to turn them into a more substantial meal.

Common mistakes to avoid

• Uneven chicken pieces: Cut them to a similar size so smaller pieces do not cook too quickly.
• Crowded skewers: Leave a little space between pieces so heat can reach their edges.
• Over-reduced glaze: Stop when the mixture has reduced by about one-third; it will thicken as it cools.
• Basting with dipping sauce: Set half aside before basting and serve only the untouched portion for dipping.
• Skipping the doneness check: Check the thickest chicken piece and grill longer if it is not cooked through.

How to store

Refrigerate leftover cooked skewers in a covered container within 2 hours and use within 3–4 days. Reheat until piping hot, using a covered pan or microwave to help keep the chicken moist; store leftover dipping sauce separately.

Frequently asked questions