Easy Chicken and Scallion Yakitori

Name: Easy Chicken and Scallion Yakitori
Prep time: 20 min
Cook time: 30 min
Total time: 70 min
Yield: 4
Cuisine: Japanese
Ingredients: 2 skinless chicken thigh fillets; 8 spring onions (white and pale green parts only); 2 tablespoons grapeseed oil; Bamboo skewers (soaked in cold water for 1 hour); 3 tablespoons soy sauce; 2 tablespoons mirin; 1 tablespoon sugar; 2 cloves garlic, minced; ½ teaspoon ginger, minced

Recipe GLPR3f218f2481339d

Japanese

Appetizer

70 min

328 cal

Servings: 4

Grill

Succulent grilled chicken thigh skewers threaded with tender scallion pieces and brushed with a rich, caramelized tare sauce. This Japanese-style yakitori delivers smoky char and deep umami flavors from a homemade glaze that can be made ahead. A simple yet impressive main course that captures authentic grilled yakitori at home.

Save recipes you love

Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.

Create free account Sign in

Ingredients

2 skinless chicken thigh fillets

8 spring onions (white and pale green parts only)

2 tablespoons grapeseed oil

Bamboo skewers (soaked in cold water for 1 hour)

3 tablespoons soy sauce

2 tablespoons mirin

1 tablespoon sugar

2 cloves garlic, minced

½ teaspoon ginger, minced

Directions

Prepare the tare sauce by combining soy sauce, mirin, sugar, minced garlic, and minced ginger in a saucepan. Bring the mixture to a boil over medium heat, stirring constantly until the sugar is completely dissolved. Taste the sauce and adjust the seasoning to your preference. Reduce the heat to low and simmer for 20 minutes, stirring occasionally, until the sauce thickens and reduces by half. This sauce can be made up to 1 week in advance and stored in an airtight container in the refrigerator.
Remove the soaked bamboo skewers from water and pat them dry with a clean towel to prevent sticking.
Trim all visible fat and sinew from the chicken thigh fillets. Cut the meat into uniform, bite-sized pieces, approximately 1½ inches in size.
Trim the root ends from the spring onions. Cut each onion into approximately 2-inch segments, using only the white and pale green parts; reserve the darker green portions for other uses.
Thread the prepared chicken and scallion pieces onto the bamboo skewers, alternating between 3 pieces of chicken and 2 pieces of scallion per skewer.
Heat your grill to medium-high heat. Brush the chicken skewers generously with grapeseed oil and tare sauce on all sides. Place the skewers on the hot grill and cook for approximately 2 minutes, continuously basting with oil and tare sauce. Turn the skewers and cook the other side for 2 minutes while basting. Continue turning and cooking for a total of 8–10 minutes until the chicken reaches an internal temperature of 165°F and has developed a beautiful charred exterior.
Transfer the cooked skewers to a serving plate and drizzle with any remaining tare sauce. Serve hot.

Comments

Grocery List Plus Editorial Staff4.25

Yakitori hits well on Charlotte availability: chicken thigh and spring onion are standard at all chains, and soy sauce, mirin, sugar, garlic, and ginger are pantry staples found at Harris Teeter, Food Lion, Kroger, and Walmart. Grapeseed oil may require a stop at Whole Foods or Harris Teeter if you don't stock it, but vegetable oil substitutes seamlessly. The real caveat is time: the stated 70 minutes doesn't account for marinating and skewer soaking, which realistically adds 30 minutes to active prep or requires overnight planning. Cost runs about $5–6 per serving depending on chicken quality; the technique is straightforward and the dish doesn't demand constant attention once the grill is hot, making it solid for a weekend cookout. Yakitori doesn't reheat beautifully (the glaze dries out), so plan for same-night service or cold leftovers the next day.