Everyday Legends Japanese High Protein Dairy-Free Lunch

Glazed Grilled Chicken Skewers — Yakitori

Tokyo izakaya-style grilled chicken skewers, thigh and spring onion alternated on bamboo skewers and basted repeatedly in a sticky tare glaze over high heat.

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Japanese

Serves 2 servings · 2 adults, 0 over 10, 0 under 10

15 minsPrep

15 minsCook

30 minsTotal

MediumLevel

🍺Sapporo Premium Lager 🍷Zinfandel, Lodi

Nutrition per Serving

385 Calories

32g Protein

15g Fat

18g Carbs

12g Sugar

1g Fiber

720mg Sodium

105mg Chol

Ingredients

For 2 servings

boneless chicken thigh 300g (10.6 oz)

scallions 6

soy sauce 60ml (1/4 cup)

mirin 60ml (1/4 cup)

sake 30ml (2 tbsp)

sugar 1 tbsp

bamboo skewers 8

toasted sesame seeds 1 tsp

shichimi togarashi 0.5 tsp

Instructions

Prep

Soak 8 bamboo skewers in water 30 minutes. Cut 300g boneless chicken thighs into 3cm pieces. Cut 6 spring onion stalks into 3cm lengths. Combine 60ml soy sauce, 60ml mirin, 30ml sake, and 1 tbsp sugar in a small saucepan.

Simmer

Heat tare mixture over medium heat, simmer 4–5 minutes until slightly thickened and glossy. Remove from heat and set aside.

Build

Thread chicken and spring onion alternately onto soaked skewers, 3–4 pieces chicken per skewer. Ensure pieces are snug and skewers are balanced.

Grill 1

Heat grill pan or barbecue to high. Grill skewers 3–4 minutes per side until chicken is lightly charred and almost cooked through.

Glaze

Brush skewers generously with tare, return to grill 1 minute per side. Brush again, grill final 30 seconds per side until deeply lacquered and caramelised.

Plate

Transfer skewers to a plate, sprinkle with 1 tsp toasted sesame seeds and 0.5 tsp shichimi togarashi. Serve immediately with remaining tare as a dipping sauce.

Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.