Yakitori Chicken




Prep Time


Cook Time

All the family will love these chicken skewers. They make a great prep-ahead dinner and are also popular at a barbeque or as a party nibble.


  • 700g skinless, boneless chicken thighs
  • Garlic salt and ground black pepper, to taste
  • 1 tablespoon cooking oil
  • 1 tablespoon sliced spring onion, to serve
  • 1 teaspoon sesame seeds, to serve

Yakitori Sauce

  • ½ cup water
  • ¼ cup soy sauce
  • ¼ cup brown sugar
  • 2 teaspoons crushed garlic
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon honey
  • 1 tablespoon rice wine vinegar
  • 1 teaspoon sesame oil
  • 1 heaped tablespoon cornflour mixed with a little water


  • Soak 8 wooden skewers in water for 30 minutes.
  • Cut the chicken into bite-size pieces. Thread evenly onto the skewers. Season with garlic salt and pepper and drizzle with the oil. Set aside.
  • To make the Yakitori Sauce, combine all the ingredients except the cornflour mixture in a small saucepan and simmer for 3 minutes, stirring occasionally.
  • Add the cornflour mixture and stir until thickened. Set aside.
  • Heat a large pan, hot plate or barbeque plate over a medium heat. Cook the chicken skewers for 4 minutes each side.
  • Brush with the sauce and cook for an additional 2 minutes. Continue to brush with the sauce until the sauce is used and the chicken is cooked through.
  • Serve sprinkled with the spring onion and sesame seeds.