Negima Yakitori (Japanese Chicken and Scallion Skewers)

I still remember the first time I had yakitori in Japan. Picture it: a tiny back-alley izakaya in Tokyo, smoky air swirling with the smell of grilling chicken, the sizzle of fat dripping onto hot coals, and a cold Asahi in hand. Perfection. As a Navy spouse, I was lucky enough to spend time living in Japan, and let me tell you—Japanese food is an absolute vibe. And while I fell in love with many dishes (I’m looking at you, chicken karaage don and harumaki), Negima Yakitori—that glorious combo of juicy chicken and perfectly charred scallions on a skewer—quickly became one of my all-time favorites.It’s one of those dishes that seems super simple—chicken, scallion, grill—but somehow tastes like you’ve been slaving over it for hours. Spoiler: you haven’t. This recipe takes under 30 minutes and brings full-on Izakaya flavor right to your backyard.

Jump to:

• Why This Recipe Works?
• What is Yahitori?
• Make It a Meal
• Yakitori Seasonings & Ingredients
• Step By Step Instructions
• Expert Tips
• Common Questions
• Storing Instructions
• Recipe
• 💬 Comments

Why This Recipe Works?

Glad you asked! Yakitori is basically Japan’s delicious way of saying “grilled chicken on a stick.” But it's so much more than that. We're talking skewered chicken thighs, skin, gizzards, hearts, veins—yes, veins!—grilled over smoky charcoal and seasoned to absolute perfection. Sometimes it’s just salt (shio), sometimes it’s brushed with a sweet-salty glaze (tare), and sometimes both.I love Negima Yakitori because it hits that perfect balance of tender chicken and juicy scallions—with just enough char to make you swoon.

What is Yahitori?

Traditionally, you'll find these skewers in Izakayas (Japanese pubs), often alongside bowls of Miso Soup, hearty Kakuni pork belly, or steaming plates of Yakisoba. But honestly? I say throw them on the grill and serve them with whatever you’ve got.

We love it as an appetizer to our favorite Instant Pot Japanese curry.

Make It a Meal

Pair your Negima Yakitori with:

• Instant Pot Japanese Curry - a hearty, savory dream
• Harumaki (Japanese Spring Rolls) - crispy, golden bites of joy
• Hibachi-Style Steak and Fried Rice - make it a full-on backyard Japanese feast

Yakitori Seasonings & Ingredients

Yakitori is typically made either with just salt, or basted with a tare sauce made of soy sauce, mirin, sake and sugar. I've included options for both versions in this recipe.

Mirin is a sweet Japanese rice wine used often in cooking. I love to use it in marinades and stir fried to add a touch of sweet. If you don't have it already, you can buy it HERE (affiliate link).

Chicken thighs are used in this recipe as the dark meat stays juicy and tender on the grill. You can also use chicken hearts, gizzards, liver, breast, or any other part of the chicken. The cooking process will remain the same.

Step By Step Instructions

Step1: If you're using bamboo skewers, you will want to soak them in water for 20 minutes before using them. You can also use metal skewers, just be careful when handling them on the grill as they get hot.

Step2: Cut the chicken in 1" cubes and skewer them, alternating with 2 pieces of green onion, leaving at least 2" on either end of the skewer.

There are two ways to cook this Negima - with just salt (shio) or with the tare sauce. If you prefer to make it with the sweet and savory tare sauce, do not season the chicken with salt.

If you prefer to use just the salt method, season the chicken skewers with the salt before grilling.

Step3: Lightly oil the grill grates (to prevent sticking) and heat it to 400F.

Step4: If using just the salt, sprinkle with sea salt on both sides.

Step5: Make sure the tare sauce is ready (if you're using it) before you start grilling

Step6: Place the chicken on the grill and cook 3-5 minutes per side, until browned on the outside.

Step7: If just using salt, remove it from the grill when the outsides are caramelized (about 7-10 minutes total).

Step8: If using the tare sauce, baste the chicken with it when it's about 75% done cooking.

Reserve some of the tare sauce for dipping.

How to Make Tare Sauce

Make this a meal by serving it with Instant Pot sushi rice, Fried Rice, Miso Butter Corn and/or serve it alongside this Instant Pot Ramen.

Expert Tips

1. 🔥 Using tare? Watch your heat. The sugar in the sauce burns quickly, so move the skewers to a cooler part of the grill if needed.
2. 🛤️ Going off the beaten path? Hearts, gizzards, and liver taste best with just salt.
3. 🍗 Don't skip the browning. That crispy caramelized crust is where the magic happens.
4. 🥢 Double the sauce! Always save some extra tare for dipping (you'll thank me later).

Common Questions

Storing Instructions

Here's how to store your leftover Negima Yakitori:

🧊 Refrigerator:

• How: Place cooled skewers (or just the chicken and scallions) in an airtight container.
• How Long: Store in the fridge for up to 3 days.
• To reheat: use an air fryer, oven (at 375F for 5-7 minutes), or a hot skillet to help crisp them back up. Microwave works in a pinch, but you'll lose that yummy char.

❄️ Freezer:

• How: Remove the chicken and scallions from the skewers and freeze in a single layer on a baking sheet. Once frozen, transfe to a freeer-safe bag or container.
• How long: Freeze for up to 2 months.
• To reheat: Thaw overnight in the fridge, then reheat in the oven or air fryer for best texture.

💡 Pro Tip:

If using tare sauce, expect the sugars to darken a bit during reheating-still tasty, just a little more caramelized!

Get all your favorite Japanese recipes!

• Chicken Katsu Curry;
• Roasted Miso Chicken Thighs;
• Beef Curry Udon;
• Japanese Cheesecake.

Did you make this recipe? Rate it and leave a comment to let me know how it turned out!

Recipe