Negima Yakitori - Chicken & Spring Onion Skewers

A perfect dish for the grill, indoors or outdoors!
Course: Main Course
Cuisine: Asian, Japanese
Keyword: BBQ, chicken, skewers
Servings: 8 skewers
Author: Fiona Uyema


  • 4 chicken thighs skin and bone removed, cut into bitesize/2-inch cubes
  • 3 spring onions cut into 2-inch pieces
  • 8 wooden skewers soaked in water for 20 minutes
  • Sesame seeds to garnish
  • Spring onion to garnish

For the sauce

  • 6 tbsp sake
  • 4 tbsp mirin
  • 4 tbsp Fused Soy Sauce
  • 1 tbsp sugar


  • Put all the ingredients for the sauce into a saucepan and slowly bring to the boil over a medium heat. Reduce to a simmer on a medium to low heat for 12 minutes or until the sauce starts to thicken (don’t reduce it too much or it will caramelise). Transfer to a bowl and set aside.
  • Thread the chicken and spring onion alternatively onto the skewers.
  • Preheat the grill to a high heat.
  • Brush all the skewers with the sauce before putting them under the grill.
  • Place the skewers high in the grill to give a barbeque effect to the chicken.
  • Grill them for about 15 minutes, turning and brushing them with the sauce two or three times during cooking.
  • Garnish with sesame seeds and chopped spring onion.


These chicken skewers taste much nicer if you use dark chicken meat. They can be cooked on a grill, but also go really well on a barbeque during the summer months.
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