PREP TIME 30 mins
COOK TIME 10 mins
TOTAL TIME 40 mins
Author: Panning The Globe
Recipe type: Main Course
Cuisine: Japanese
Serves: 6-8

Japanese-style grilled chicken and scallion kebabs


  • 8 12-inch or 16 8-inch bamboo skewers, soaked in water for ½ hour or more


  • 1 cup saki
  • ½ cup mirin
  • 2 garlic cloves, pressed
  • 1 teaspoon minced fresh ginger
  • ½ teaspoon crushed red pepper flakes
  • 3 tablespoons sugar
  • 2 tablespoons dark soy sauce
  • ½ 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 ¾ 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.