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These yakitori chicken thighs with green onion are perfect for that party appetizer, or just as a meal for two! Healthy, delicious and EASY to make!
This post contains affiliate links.
A couple years ago, the boyfriend and I went to this place called Yakitori Taisho here in San Diego. This place specializes in Yakitori. I mean obviously, given the name.
This was one of our absolute favorite experiences.
Now I’m not going to say we never had “yakitori” before this meal. I mean, it’s basically grilled chicken on a stick. But had we experienced authentic yakitori? I think not.
Since then, we’ve been back a couple times and absolutely LOVE it.
What is yakitori?
You ask, I answer. Basically, it’s a Japanese style of cooking skewered chicken. And I’m talking all parts of the chicken. Our 2 favorite yakitori(s?) when we go out are chicken skin and chicken vein. I’m also a pretty big fan of the gizzards. Don’t knock it until you’ve tried it.
The chicken is skewered and grilled over a charcoal fire, then seasoned with a sauce and a touch of salt. It’s good stuff.
While yakitori is traditionally chicken, some restaurants in Western countries also serve beef, pork, vegetables and quail eggs.
If you’ve never tried authentic Japanese yakitori, I encourage you to give it a try. And be adventurous! If it doesn’t sound appetizing, order it anyway. You will be surprised at how delicious it is.
yakitori chicken thighs with green onion
One of the most basic yakitori recipes is the yakitori chicken thighs with green onion. The chicken thighs make for a tender juicy bite of meat, with the green onion adding, well, a taste of onion…
And like always, this is easy guys.
BONUS – this is also healthy. Now you know I don’t tend to focus a lot on healthy dishes, but every so often, one makes it on here. And this is one of them.
And who can argue with delicious, healthy, and easy? Not this girl.
The longest part of this recipe is soaking the bamboo skewers to make sure they don’t burn on the fire.
The chicken literally takes maybe 10 minutes to skewer (at the most) and less than 10 minutes to cook on the grill.
And if you’re like me, definitely less than 10 minutes to eat.
And then you can get back to your Netflix binge.
You can find most of the ingredients at your local grocery or Asian market. But if you prefer to order ingredients online, I’ve included affiliate links below to the main ingredients. Note I make a small commission to help me run this site if you purchase from the below links.
This can be served as an appetizer for a few people, or a meal for 2 people. Just cook up some rice and you’ve got a meal!
Try these other super awesome Japanese recipes:
Japanese Chicken Yakitori Recipe
- 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.
- 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.
- Lightly oil the grill grates (to prevent sticking) and heat it to 400F.
- If using just the salt, sprinkle with sea salt on both sides.
- Make sure the tare sauce is ready (if you're using it) before you start grilling
- Place the chicken on the grill and cook 3-5 minutes per side, until browned on the outside.
- If just using salt, remove it from the grill when the outsides are caramelized (about 7-10 minutes total).
- If using the tare sauce, baste the chicken with it when it's about 75% done cooking.
- Flip it over and baste the other side. Repeat this process one more time and remove from the grill when chicken in done.
- Combine all sauce ingredients in a saucepan and bring to a boil.
- Reduce heat and simmer for 10-15 minutes, or until the sauce has been reduced by about half.
- If you are using the tare sauce, be sure to watch the chicken and make sure it doesn't burn. The sauce contains a lot of sugar and will burn easily. Move the a cooler part of the grill if you can.
- Chicken hearts, gizzards and liver are better made with just the salt. If you decide to use these parts, I recommend using the salt method.
- The chicken should be browned and caramelized on the outside using either method.
- Reserve some of the tare sauce for dipping.