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Chicken & Scallion Skewers (Negima Yakitori)

Name: Chicken & Scallion Skewers (Negima Yakitori)
Prep time: 25 min
Cook time: 12 min
Total time: 37 min
Yield: 4 servings
Cuisine: japanese
Ingredients: 10 pcs bamboo skewers (6-inch, soaked in water for 30 minutes); 500 g chicken thigh (boneless, skin-on, cut into 1-inch pieces); 10 pcs scallion (thick ones preferred, cut into 1-inch segments (white and light green parts)); 0.25 cup soy sauce; 0.25 cup mirin; 2 tbsp sake; 1 tbsp sugar; 1 pinch salt; 1 tsp oil (for greasing grill grate)

RATING

0.0/5

TASTE SCORE

8/10

Juicy, glazed chunks of chicken thigh grilled alongside sweet, charred scallions on bamboo skewers. This classic Japanese yakitori is basted with a glossy, homemade soy-mirin tare sauce that caramelizes beautifully over binchotan or a regular grill. Perfect with a cold beer, these skewers are the ultimate izakaya-style treat you can make at home.

PREP

25m

COOK

12m

SERVES

2 PIECES

315 cal

SERVINGS

INGREDIENTS

For 4 servings

10 pcsbamboo skewers · 6-inch, soaked in water for 30 minutes500 gchicken thigh · boneless, skin-on, cut into 1-inch pieces10 pcsscallion · thick ones preferred, cut into 1-inch segments (white and light green parts)¼ cupsoy sauce¼ cupmirin2 tbspsake1 tbspsugar1 pinchsalt1 tspoil · for greasing grill grate

NUTRITION · PER SERVING

315

CALORIES · 2 PIECES

Protein27g · 34%

Carbs15g · 19%

Fat12g · 34%

Fiber1g

Sugar12g

Saturated fat3g

Cholesterol119mg

Sodium1139mg

Potassium431mg

Phosphorus257mg

How we calculate →

METHOD · 7 STEPS

prep · ~30 min
Soak the bamboo skewers.
Submerge bamboo skewers in water for at least 30 minutes. This prevents them from burning on the grill.
simmer · ~10 min
Make the yakitori tare sauce.
1.Combine soy sauce, mirin, sake, and sugar in a small saucepan over medium heat.
2.Bring to a gentle simmer, stirring to dissolve the sugar.
3.Simmer for 8-10 minutes until the sauce reduces slightly and coats the back of a spoon. It will thicken more as it cools.
4.Remove from heat and set aside. Reserve half for final glazing.
TIPDon't boil the tare too hard — a gentle simmer preserves the delicate balance of flavors.
prep · ~10 min
Thread the skewers.
1.Take a soaked skewer and alternate threading 3-4 pieces of chicken thigh with 3 segments of scallion.
2.Start and end with chicken for stability. Pack the pieces snugly but not too tight.
3.Repeat with remaining skewers to make 8 skewers.
TIPLeave a little exposed wood at the flat end for a handle.
prep · ~1 min
Season the skewers lightly.
Sprinkle a tiny pinch of salt evenly over all the skewers just before grilling.
grill · ~7 min
Grill the first side of the skewers.
1.Preheat your grill or grill pan to medium-high heat (about 400°F). Lightly oil the grates.
2.Place the skewers on the grill and cook for 3-4 minutes until the chicken develops a light char and grill marks.
3.Flip the skewers and grill for another 3 minutes.
TIPIf using charcoal (binchotan), ensure the coals are glowing white-hot and cook over a single-layer grate for even heat.
grill · ~4 min
Baste with tare and finish grilling.
1.After the second side has cooked for 3 minutes, brush the skewers generously with the tare sauce.
2.Flip the skewers and baste the other side immediately.
3.Grill for an additional 1-2 minutes per side, flipping frequently, until the sauce caramelizes and becomes glossy. The chicken should reach an internal temperature of 165°F.
TIPWork fast — the sugar in the tare burns easily. Move skewers to a cooler part of the grill if they char too quickly.
garnish · ~1 min
Glaze with fresh tare and serve immediately.
Transfer the skewers to a plate. Brush with the reserved fresh tare for a final pop of flavor. Serve immediately.
TIPDip the charred scallion end in a little extra tare or a sprinkle of shichimi togarashi for heat.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Soak bamboo skewers for at least 30 minutes to prevent burning over high heat.
2
Cut chicken thigh into uniform 1-inch pieces for even cooking and a neat appearance.
3
Thread the skewers with the scallion segments between chicken pieces to ensure even grilling.
4
Grill over medium-high heat (about 400°F) to get a good char without drying out the chicken.
5
Brush the tare sauce onto the skewers only in the final minutes to avoid burning the sugar.
6
Reserve half the tare for a final fresh glaze after grilling — it adds a brighter, cleaner flavor.
7
Serve these skewers immediately while the glaze is still glossy and the chicken is hot.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Breast Version

Substitute boneless, skinless chicken breast for the thigh and reduce grilling time by about 1 minute per side. This creates a leaner skewer with a firmer texture, ideal for those watching fat intake.

Veggie Negima

Replace chicken with thick slices of shiitake mushrooms or firm tofu, and add bell pepper or zucchini for color. Grill until mushrooms are tender and lightly charred — perfect for a plant-based yakitori fix.

Spicy Togarashi Glaze

Mix 1 teaspoon of shichimi togarashi (Japanese seven-spice) into the tare before basting. This adds a warm, citrusy heat that pairs beautifully with the sweet soy glaze.

Gluten Free

Gluten-Free

Swap regular soy sauce for tamari or coconut aminos and ensure the mirin and sake are gluten-free. The flavor remains nearly identical, making it accessible for gluten-sensitive diners.

HEALTH BENEFITS

Why this is on our healthy list.

✓

High-Quality Protein

Chicken thigh provides a rich source of complete protein, essential for muscle repair and satiety.

✓

Allium Antioxidants

Scallions are packed with quercetin and sulfur compounds that support immune function and may help reduce inflammation.

✓

Low-Carb Friendly

With only a modest amount of sugar in the tare, this dish is naturally low in carbohydrates, making it suitable for low-carb or keto diets when enjoyed in moderation.

QUESTIONS?