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Yakitori Chicken Kebabs

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Adjust Servings:
Chicken Yakitori
6 Chicken Thighs
2 tbsp Mirin
2 tbsp Dark Soy Sauce
1 tbsp Light Soy Sauce
1 tbsp Sugar
2 cut into 3cm chunks Scallions
Enough for 2 Udon Noodles
1 tbsp Toasted Sesame Oil
1 tbsp Light Soy Sauce
1 thinly sliced Red Chilli
4 thinly sliced Scallions
1 tsp Sesame Seeds

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Yakitori Chicken Kebabs

Sweet and Salty Chicken Served with a Hot and Spicy Noodle Salad

    • 25
    • Serves 2
    • Medium


    • Chicken Yakitori

    • Noodles

    • Garnish



    Yakitori is a traditional street food sold in Japan, it’s skewered chicken, coated in a sticky marinade, cooked on a BBQ. That sounds pretty good to me. There are several types of marinade used. This recipe calls for a sweet and salty tare sauce.

    I’ve made this version of tare using Mirin, a sort of sweet Japanese rice wine. You can substitute it with sake, Shaoxing rice wine if you’ve got it and failing all those, white wine vinegar. Honestly though, you should be able to get it in any big supermarket. I got it in a big Tesco.

    I think anything BBQed and served on a skewer is technically Yakitori, it is usually chicken though. I’ve seen some recipes calling for salmon. This marinade would be good with it too! Serve it up traditionally as a snack or with noodles to make it more of a main meal.

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    On the grill or on the stove, make the tare sauce by adding the mirin, soy sauces and sugar to a saucepan. Bring it to the boil and then reduce the heat. Let it bubble away gently until it's reduced by around half.


    Slice each chicken thigh into three so you have 18 pieces. Thread them through the skewers adding alternate pieces of the scallions. If you're using wooden skewers, remember to presoak them so that they don't burn.


    Grill the yakitoris on the hot BBQ, turning ocassionally. When they're almost cooked through, start basting them with the tare sauce. Keep brushing them with the sauce until the chicken is cooked through and they're coated in the sticky glaze.


    When the chicken is on the grill, cook your noodles according to the packet instructions. When they're done, drain them and stir through the light soy sauce and sesame oil. Set the udon noodles aside while the chicken finishes.


    Bring it all together and sprinkle with the sliced scallions, red chilli and sesame seeds.

    Mark T

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