Chicken Yakitori Skewers

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Diced chicken thighs threaded onto skewers and marinated in a homemade Asian-style sauce. Serve with pickled cucumber and sushi rice.

A plate of grilled meat skewers topped with sesame seeds and scallions, served with bowls of rice, cucumber salad, and dipping sauce, with chopsticks on the side.

These sticky Chicken Yakitori Skewers are packed with sweet and savoury flavours from honey, ginger, garlic, soy and sesame oil. Cooked on the barbecue until golden and caramelised, they're served with a fresh pickled cucumber salad and steamed sushi rice for an easy, family-friendly meal. For another amazing Japanese-style side dish, check out our BBQ Miso Eggplant.

A person smiles while holding a rectangular plate of grilled skewered meat topped with sesame seeds and sliced green onions in a kitchen.

Ingredient notes:

Various ingredients, including cucumber, spring onion, ginger, garlic, sauces, honey, brown sugar, sesame seeds, and chicken thighs, are arranged on a wooden surface against a plain background.

Chicken: This recipe lends itself well to chicken thighs. They are super flavoursome, tender and juicy plus they don't dry out when grilled.
Soy Sauce: Forms the savoury base of the marinade and gives the chicken a rich colour. If you want to make this meal gluten free, simply swap regular soy sauce for gluten free soy sauce.
Cucumber salad: Tangy and fresh, this is the perfect accompaniment to the salty chicken skewers. I made this recipe in summer when cucumbers were plentiful and affordable.

Note: Scroll to the recipe card for the ingredients, quantities and the full method.

Step by step instructions:

In a jug, mix the soy sauce, honey, brown sugar, rice wine vinegar, sesame oil, garlic and grated ginger to make the glaze.
For the cucumber salad: Mix the rice wine vinegar, sugar and soy sauce in a small bowl. Thinly slice the cucumber, then pour over the vinegar mixture, stir to combine and chill in the fridge until ready to serve.

A glass measuring cup on a wooden surface contains a mixture of soy sauce, minced garlic, and seasonings.

Thinly sliced cucumber pieces in a stainless steel bowl, with visible seeds and some moisture on the vegetables and bowl.

Thread the chicken pieces onto the soaked skewers. Pour over the marinade, place in a container and refrigerate for at least 30 minutes or if preparing ahead, cover and chill overnight.

Raw chicken skewers in a container, a bottle of Kikkoman soy sauce, and a measuring cup with marinade on a counter.

Raw chicken skewers in a tray being covered with a dark marinade poured from a glass container.

Heat the barbecue to medium-high heat. Cook the skewers for 5-10 minutes on each side until golden and cooked through. Pour over any extra glaze left in the container during the last 1-2 minutes of cooking.

Six uncooked chicken skewers are arranged in rows on a hot griddle or grill, ready to be cooked.

Six grilled chicken skewers cooking on a hot, smoky grill plate.

Transfer the cooked skewers to a plate and sprinkle over the sesame seeds and spring onion.

A plate of grilled chicken skewers glazed with sauce and sprinkled with sesame seeds, with a bowl of sliced cucumbers in the background.

Grilled chicken skewers topped with sesame seeds and sliced green onions, served on a rectangular plate with cucumber salad and a bowl of rice in the background.

Serve with steamed sushi rice and the pickled cucumber salad.

Chicken skewers topped with sesame seeds and green onions served over white rice with sliced cucumbers in a white bowl.

Recipe FAQs:

Can I prepare the chicken skewers in advance?

Yes. The chicken can be threaded onto the skewers and marinated overnight in the refrigerator. The cucumber salad can also be prepared several hours before serving.

Can I use chicken breast instead of chicken thighs?

You can, although chicken breast can dry out more quickly. Cut it into even pieces and take care not to overcook it.

What can I serve with these chicken skewers?

They're delicious with steamed sushi or jasmine rice. You could also serve them with noodles, coleslaw, steamed greens or an Asian-style salad.

Storage:

Store leftover cooked chicken and cucumber salad in separate airtight containers in the refrigerator for up to two days. Reheat the chicken thoroughly in the microwave, oven or a frying pan. The cooked chicken can also be removed from the skewers and frozen for up to three months. The cucumber salad is not suitable for freezing.

Top tips:

Ensure you soak the bamboo skewers in water for at least 30 minutes to prevent them from burning.
Cut your chicken into bite size pieces to ensure they cook at the same rate.
The chicken skewers can also be cooked on the stove top in a grill pan if you don't have a BBQ.

Related Recipes:

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Chicken Yakitori Skewers with Pickled Cucumber

Yield: Serves 4

Prep Time: 20 minutes

Cook Time: 20 minutes

Additional Time: 20 minutes

Total Time: 1 hour

Diced chicken thighs threaded onto skewers and marinated in a homemade Asian-style sauce. Serve with pickled cucumber and rice.

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Ingredients

Chicken Skewers

¼ cup soy sauce
2 Tbsp honey
1 Tbsp brown sugar
1 Tbsp rice wine vinegar
1 Tbsp sesame oil
2 cloves garlic, crushed
1 Tbsp grated ginger
800g chicken thighs, cut into bite size pieces
8 bamboo skewers, soaked in water
1 Tbsp sesame seeds
1 spring onion, finely sliced

Pickled Cucumber Salad

2 Tbsp rice wine vinegar
1 tsp sugar
1 tsp soy sauce
1 cucumber, thinly sliced

Instructions

In a jug, mix the soy sauce, honey, brown sugar, rice wine vinegar, sesame oil, garlic and grated ginger to make the glaze.
Thread the chicken pieces onto the soaked skewers. Pour over the marinade, place in a container and refrigerate for at least 30 minutes or if preparing ahead, cover and chill overnight.
For the cucumber salad: Mix the rice wine vinegar, sugar and soy sauce in a small bowl. Thinly slice the cucumber, then pour over the vinegar mixture, stir to combine and chill in the fridge until ready to serve.
Heat the barbecue to medium–high heat. Cook the skewers for 5-10 minutes on each side until golden and cooked through. Pour over any extra glaze left in the container during the last 1-2 minutes of cooking.
Transfer the cooked skewers to a plate and sprinkle over the sesame seeds and spring onion.
Serve with steamed sushi rice and the pickled cucumber salad.

Nutrition Information:

Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 548Total Fat: 34gSaturated Fat: 9gUnsaturated Fat: 24gCholesterol: 257mgSodium: 1287mgCarbohydrates: 16gFiber: 1gSugar: 12gProtein: 50g

Nutritional values are approximate. Please use your own calculations if you require a special diet.

Thank you for checking out this recipe. I hope you enjoy making and eating it! If you have any questions, queries or feedback, please feel free to leave a comment below.
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Vanya