Here’s a delicious and flavorful chicken yakitori recipe, marinated with ginger, garlic, and tamari, then grilled on the BBQ. Perfect for a summer meal, an appetizer, or a quick dinner. Served with a homemade green onion sauce and substitution options for beef, pork, lamb, or even a vegetarian version. I make it even better by using the green tops of the scallions to whip up a salsa for sprinkling over the skewers.
Chicken Yakitori with Green Onion Sauce
These little skewers, traditionally made with chicken thighs, are my new obsession! Yakitori means skewers in Japanese: the meat is often marinated with mirin and sake, but here I’m sharing a version made with ingredients you probably already have on hand!
Categories
Food restrictions
Egg-free
Dairy-free
Soya-free
Peanut free
Lactose-free
Nut-free
Why make this recipe?
Yakitori is a true classic of Japanese cuisine: simple to prepare, quick to cook, and incredibly flavorful thanks to a fragrant ginger and garlic marinade. Perfect for a friendly BBQ meal, they can be served as an appetizer or as a main dish, paired with a bowl of rice and sautéed vegetables.
Tips for a perfect recipe:
- Oven cooking: No BBQ? Place the skewers on a parchment-lined baking sheet and broil them in the oven at 220°C (425°F) for 12–15 minutes, turning halfway through.
- Meat options: Chicken is traditional, but lamb, beef, or pork work just as well. Simply adjust the cooking time.
- Vegetarian version: Replace the meat with marinated firm tofu or portobello mushrooms.
- Extra flavor: Add a touch of white miso to the marinade for an even richer taste.
Chicken Yakitori with Green Onion Sauce
To start things well
You use:
You cook for:
About 12 skewers
Ingredients
Yakitoris:
Green Onion Sauce:
Garnish:
Preparation
1. Marinate the chicken
In a large bowl, mix together the tamari, rice vinegar, ginger, garlic, maple syrup, lime zest and juice, and sake (if using). Season with salt and pepper. Add the chicken pieces, toss to coat well, cover, and marinate in the fridge for at least 1 hour or up to 8 hours.
2. Prepare the green onion sauce
In a small bowl, mix together the chopped scallion tops, chili, olive oil, and rice vinegar. Season with salt and pepper. Set aside.
3. Assemble the skewers
Preheat the BBQ to medium-high heat and lightly oil the grill. Using wooden skewers about 6 inches (15 cm) long, thread 3 pieces of chicken followed by 2 scallion pieces. Add 2–3 more chicken pieces depending on their size.
4. Grill the yakitori
Grill for 4–5 minutes per side, basting with the leftover marinade during cooking, until the chicken is golden and fully cooked through (internal temperature: 165°F / 74°C).
5. Serve
Arrange the skewers on a serving platter, drizzle with some of the green onion sauce, and sprinkle with sesame seeds.
Nutritional information
per serving (1/4 of the recipe)
Calories
525 kcal
Proteins
37,3 g
Carbs
11 g
Fats
34,2 g
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Bon appetit and enjoy!
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