Yakitori chicken skewers recipe
Marinated chicken thighs are threaded onto a skewer with chunks of spring onions and barbecued until golden and slightly charred. Serve with a homemade dipping sauce - delicious!
See method- Serves 4
- 25 mins to prepare and 5 mins to cook
- 428 calories / serving
Ingredients
- 8 short wooden skewers
- 600g skinless and boneless chicken thigh fillets
- 100ml soy sauce
For the glaze
- 100ml mirin
- 50ml rice vinegar
- 2 tbsp dark brown sugar
- 3cm ginger, peeled and finely grated
- 1 large garlic clove, crushed
- bunch spring onions, reserving 2 for garnish, trimmed and cut into 3cm lengths
- 2 tsp sesame seeds
For the dipping sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tsp rice wine vinegar
- ½ tbsp toasted sesame oil
- 1 tsp sesame seeds
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Shop ingredientsEach serving contains
- Energy
- 1800kJ 428.0kcal
- Fat
- 19g
- Saturates
- 5g
- Sugars
- 32g
- Salt
- 4.9g
of the Reference intake
Carbohydrate 37.2gProtein 28.7gFibre 0.3g
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Method
- Soak the skewers in a bowl of water and set the barbecue to a medium direct heat. Cut the chicken into 3cm chunks and put in a medium mixing bowl. Mix the soy sauce, mirin, vinegar, sugar, ginger and garlic together in a small saucepan with a whisk until well combined. Simmer over a medium heat for 3-4 mins until the sugar has dissolved, then allow to cool.
- Pour three-quarters of the marinade over the chicken and toss to coat. Allow to marinate at room temperature for 15 mins or up to 3 hrs in the fridge.
- Mix all the ingredients for the dipping sauce together in a small bowl and set aside.
- Thread the chicken followed by a piece of spring onion onto the skewers until you have 8 full skewers, and make sure to keep any leftover marinade. Put the skewers near the outer edges of the grill for about 2 mins each side, then brush with the reserved marinade and grill for another 2 mins each side. Repeat once more. Finely slice the reserved 2 spring onions, including the green bits. Put the skewers on a serving plate, scatter with the sesame seeds and spring onion, then serve immediately with the dipping sauce.
- Tip: If the chicken darkens too quickly, move the skewers further out to the sides and turn more regularly until cooked through. To cook indoors, heat a griddle pan until just smoking and follow the BBQ timings, turning the heat down if they darken too quickly.
- See more Barbecue recipes
