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Chicken Yakitori with scallion (Negima) is a Japanese recipe for skewered chicken cooked over a grill. It's a quick, easy, flavorful appetizer that anyone will love!
Skewered chicken cooked over coals with lite seasoning seems so simple, yet tastes so incredible. The chicken is juicy, tender and seasoned to perfection (like this air fryer chicken karaage or chicken karaage don that you'll love too!).
And the whole recipe takes less than 30 minutes from start to finish. No marinating, no roasting, none of that. Just skewer the chicken and the green onion, season it lightly and grill it.
These yakitori chicken thighs with green onion are perfect for that party appetizer, or just as a meal for two! Delicious and EASY to make!
Make them as part of this fun Hibachi steak meal, these harumaki, or with this Instant Pot Japanese curry!
Jump to:
What is Yakitori?
You ask, I answer. Basically, it's a Japanese style of cooking skewered chicken. And I'm talking all parts of the chicken. Our 2 favorite kinds when we go out are chicken skin and chicken vein. I'm also a pretty big fan of the gizzards. Don't knock it until you've tried it.
The chicken is skewered and grilled over a charcoal fire, then seasoned with a sauce and/or a touch of salt (there are 2 versions). It's good stuff.
While yakitori is traditionally chicken, some restaurants also serve beef, pork, vegetables and quail eggs.
It is generally served in Japanese Izakayas, along with dishes like Kakuni (Japanese Pork Belly), Miso Soup, and Yakisoba, as well as specialty yakitori restaurants.
We love it as an appetizer to our favorite Instant Pot Japanese curry.
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Yakitori Seasonings & Ingredients
Yakitori is typically made either with just salt, or basted with a tare sauce made of soy sauce, mirin, sake and sugar. I've included options for both versions in this recipe.
Mirin is a sweet Japanese rice wine used often in cooking. I love to use it in marinades and stir fried to add a touch of sweet. If you don't have it already, you can buy it HERE (affiliate link).
Chicken thighs are used in this recipe as the dark meat stays juicy and tender on the grill. You can also use chicken hearts, gizzards, liver, breast, or any other part of the chicken. The cooking process will remain the same.
Step By Step Instructions
If you're using bamboo skewers, you will want to soak them in water for 20 minutes before using them. You can also use metal skewers, just be careful when handling them on the grill as they get hot (affiliate links).
Cut the chicken in 1" cubes and skewer them, alternating with two pieces of green onion, leaving at least 2" on either end of the skewer.
There are two ways to cook this Negima - with just salt (shio) or with the tare sauce. If you prefer to make it with the sweet and savory tare sauce, do not season the chicken with salt.
If you prefer to use just the salt method, season the chicken skewers with the salt before grilling.
Make sure the tare sauce is ready (if you're using it) before you start grilling. Lightly oil the grill grates (to prevent sticking) and heat it to 400F. Place the chicken on the grill and cook 3-5 minutes per side, until browned on the outside.
If using the tare sauce, baste the chicken with it when it's about 75% done cooking. Flip it over and baste the other side. Repeat this process one more time and remove from the grill when chicken in done.
Reserve some of the tare sauce for dipping.
How to Make Tare Sauce
Combine all sauce ingredients in a saucepan and bring to a boil.
Reduce heat and simmer for 10 minutes, or until the sauce has been reduced by about half.
Make this a meal by serving it with Instant Pot sushi rice, Fried Rice, Miso Butter Corn and/or serve it alongside this Instant Pot Ramen.
Expert Tips
- If you are using the tare sauce, be sure to watch the chicken and make sure it doesn't burn. The sauce contains a lot of sugar and will burn easily. Move the a cooler part of the grill if you can.
- Chicken hearts, gizzards and liver are better made with just the salt. If you decide to use these parts, I recommend using the salt method.
- The chicken should be browned and caramelized on the outside using either method.
- Reserve some of the tare sauce for dipping.
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Recipe
Japanese Chicken Yakitori Recipe
Ingredients
- 1 ½ pounds chicken thigh meat boneless and skinless
- 2 cups green onions cut in 1 " pieces
- 1 tablespoon salt
- bamboo skewers
Tare Sauce:
- ½ cup soy sauce
- ½ cup sake
- ½ cup mirin
- 2 teaspoons brown sugar
- ¼ cup water
Instructions
- If you're using bamboo skewers, you will want to soak them in water for 20 minutes before using them. You can also use metal skewers, just be careful when handling them on the grill as they get hot.
- Cut the chicken in 1" cubes and skewer them, alternating with 2 pieces of green onion, leaving at least 2" on either end of the skewer.
- Lightly oil the grill grates (to prevent sticking) and heat it to 400F.
- If using just the salt, sprinkle with sea salt on both sides.
- Make sure the tare sauce is ready (if you're using it) before you start grilling
- Place the chicken on the grill and cook 3-5 minutes per side, until browned on the outside.
- If just using salt, remove it from the grill when the outsides are caramelized (about 7-10 minutes total).
- If using the tare sauce, baste the chicken with it when it's about 75% done cooking.
- Flip it over and baste the other side. Repeat this process one more time and remove from the grill when chicken in done.
Tare Sauce:
- Combine all sauce ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, or until the sauce has been reduced by about half.
Expert Tips:
- If you are using the tare sauce, be sure to watch the chicken and make sure it doesn't burn. The sauce contains a lot of sugar and will burn easily. Move the a cooler part of the grill if you can.
- Chicken hearts, gizzards and liver are better made with just the salt. If you decide to use these parts, I recommend using the salt method.
- The chicken should be browned and caramelized on the outside using either method.
- Reserve some of the tare sauce for dipping.
Nutrition
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