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Chicken Yakitori

Yakitori (焼き鳥) literally means grilled chicken and also refers to skewered food in general. Yakitori is commonly made with bite-sized pieces of chicken meat, chicken offal, or other meats and vegetables skewered on a bamboo stick and grilled over binchōtan charcoal. (JustOneCookbook)

YAKITORI CHICKEN by Panning The Globe

Japanese-style grilled chicken and scallion kebabs

Author: Panning The Globe Prep

Time: 30 mins

Cook Time: 10 mins

Total Time: 40 mins

Yield: 6-8

Category: Main Course Cuisine: Japanese


8 12-inch or 16 8-inch bamboo skewers, soaked in water for 1/2 hour or more


  • 1 cup saki

  • 1/2 cup mirin

  • 2 garlic cloves, pressed

  • 1 teaspoon minced fresh ginger

  • 1/2 teaspoon crushed red pepper flakes

  • 3 tablespoons sugar

  • 2 tablespoons dark soy sauce

  • 1/2 cup (regular) soy sauce

  • Chicken and Scallions

  • 2 pounds boneless skinless chicken thighs, cut into bite-sized (3/4-inch) pieces

  • 1 bunch scallions (the thicker the better) cut crosswise, into 3/4 inch pieces

Optional garnish:

  • Ground sansho pepper

  • Japanese 7 spice powder

  • * if you can’t find sancho or 7 spice, you may have better luck finding szechuan pepper. In a pinch, a sprinkling of salt and fresh ground black pepper will do.


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

  2. Make the Sauce: In a small pot combine the saki, mirin, garlic, ginger, red pepper, sugar and soy sauces. Simmer for 5-10 minutes, until sauce is reduced by about one quarter.

  3. Grill the skewers for 2 minutes. Brush with sauce and turn, brush with sauce on the other side. Grill for 5-8 minutes more, brushing with sauce every 2 minutes, until the chicken is cooked through and glazed.

  4. Serve yakitori with sansho and 7 spice to sprinkle on top.

By Panning The Globe

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