![Recipe & Video: Yakitori Skewers – Chicken & Scallions](http://umami-insider.com/cdn/shop/articles/Yakitori-Skewers_e5713672-7c20-41f6-ac51-718e633f3203_1500x500_crop_center.jpg?v=1692988567)
This is one of the most traditional yakitori skewers recipes. Master it and grill them on your next BBQ.
Yakitori Skewers - Chicken & Scallions
Recipe by Chef Kaku (Wasan Brooklyn)
![](https://cdn.shopify.com/s/files/1/0252/3958/4820/files/Yakitori-Skewers.jpg?v=1692987892)
Ingredients
- 1 lb Chicken Thigh
- 2-3 Scallion, white stalk part
- 1 tsp (Optional) Nanami (Shichimi) Togarashi or Sansho Powder *1
Tare (Japanese Sauce)
Instructions
- Preheat grill to medium heat.
- In a small pot, combine Tare (Japanese sauce) ingredients and bring to boil. Once boiled, turn the heat off.
- Dice chicken thigh into small pieces.
- Slice scalions into 1 inch.
- Skewer the chicken thigh and scallion alternately onto skewers. (You can make about 10 skewers)
- Place skewers on the grill, and cook until chicken is 80% done, about 6-7 minutes. (Turn frequently)
- Dip skewers into the Tare mixture, and return to grill for 30 seconds, flip and grill the other side for another 30 seconds. Repeat this process 3 times, until cooked through and richly glazed.
- Sprinkle Nanami (Shichimi) Togarashi or Sansho Powder as alternative.
Recipe Notes
*1 Nanami (Shichimi) Togarashi can be substituted with Red Pepper Powder or Flake
*2 Learn the difference between "koikuchi (dark)" and "usukuchi (light)" soy sauces.
*3 Mirin can be substituted with Sake and Sugar, 4:1 ratio