Chicken yakitori

45 minutes



  • 2 chicken thighs
  • 2 chicken breasts
  • 6 spring onions, cut into 2.5cm lengths

For the tare

  • 500ml of chicken stock
  • 2 spring onions
  • 1 knob of ginger, about 2.5cm in size, sliced
  • 50ml of sake
  • 100ml of mirin
  • 1 tbsp of sugar
  • 50ml of tamari
  • 50ml of dark soy sauce
  • 50ml of water


Add all the tare ingredients to a saucepan, bring to the boil and reduce by half until thick and glossy. Divide the tare into 2 bowls – one shallow bowl for dipping the skewers while you’re cooking them and one for serving at the table
Remove any skin from the chicken and cut into rectangular strips. Fold each strip, pushing a skewer through each side to create a domed effect. Alternate each piece of chicken with a section of spring onion and brush lightly with oil
Heat a barbecue for direct grilling. When the flames have died down and the coals are white, gently grill the chicken skewers, turning often. Once the chicken skewers are around 80% cooked, begin dipping them into the tare and returning to the grill to caramelise