Chicken & Scallion Skewers (Negima Yakitori)
These Chicken & Scallion Skewers, known as Negima Yakitori, are a classic Japanese grilled dish featuring succulent chicken thighs and sweet charred scallions, brushed with a savory-sweet glaze. Perfect for a quick weeknight meal or an impressive appetizer, they are both flavorful and meal-prep friendly.
For 4 servings
Prepare Chicken & Scallions: Pat the chicken thighs dry and cut them into approximately 1-inch (2.5 cm) bite-sized pieces. Trim the root ends and dark green tops of the scallions, then cut the white and light green parts into 1-inch (2.5 cm) segments. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
Make the Yakitori Glaze: In a small saucepan, combine the soy sauce, mirin, sake, and granulated sugar. Bring the mixture to a gentle simmer over medium heat, stirring until the sugar dissolves. Reduce the heat to low and let it thicken slightly, about 3-5 minutes, until it coats the back of a spoon. Remove from heat and set aside.
Assemble Skewers: Thread the chicken and scallion pieces alternately onto the soaked wooden skewers, starting and ending with chicken. Aim for 3-4 pieces of chicken and 2-3 pieces of scallion per skewer, ensuring not to overcrowd them.
Preheat Grill/Broiler: Preheat an outdoor grill to medium-high heat (around 400°F/200°C) or preheat your oven broiler to high with the rack about 6 inches (15 cm) from the heat source. Lightly brush the grill grates or a broiler pan with neutral oil to prevent sticking.
Grill/Broil Skewers: Place the assembled skewers on the preheated grill or broiler pan. Cook for 3-4 minutes per side. After the first turn, begin basting generously with the prepared yakitori glaze. Continue to turn and baste every 2-3 minutes, until the chicken is cooked through (internal temperature reaches 165°F/74°C) and beautifully caramelized, about 10-12 minutes total.
Rest & Serve: Once cooked, remove the skewers from the heat and let them rest for 2-3 minutes. This allows the juices to redistribute, keeping the chicken tender. Garnish with toasted sesame seeds and serve immediately.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak Wooden Skewers: Always soak wooden skewers in water for at least 30 minutes before grilling or broiling to prevent them from burning.
- 2Don't Overcrowd: Leave a small space between each piece of chicken and scallion on the skewer to ensure even cooking and better charring.
- 3Internal Temperature: Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C) for food safety.
- 4Thickening Glaze: If your glaze is too thin, you can add a tiny bit of cornstarch slurry (1/2 tsp cornstarch mixed with 1 tsp water) to the simmering sauce to help it thicken.
Adapt it for your goals.
Vegetable Swap
Substitute or add other quick-cooking vegetables like bell peppers, zucchini, cherry tomatoes, or mushrooms for a colorful and varied skewer.
Flavor BoostFlavor Boost
Add a pinch of red pepper flakes or a dash of sriracha to the yakitori glaze for a spicy kick. You can also sprinkle shichimi togarashi after cooking.
Protein AlternativeProtein Alternative
For a vegetarian option, use extra-firm tofu, pressed and cut into 1-inch cubes. Marinate the tofu in a little of the yakitori glaze for 15-20 minutes before skewering and grilling.
Why this is on our healthy list.
High in Lean Protein
Chicken thighs provide a good source of lean protein, essential for muscle repair, growth, and overall satiety.
Nutrient-Dense Scallions
Scallions are packed with vitamins K and C, as well as folate and antioxidants, supporting bone health and immune function.
Wholesome & Balanced
When paired with a side of brown rice or a fresh salad, these skewers offer a balanced meal with protein, vegetables, and complex carbohydrates.
Frequently asked questions
Yes, you can! Preheat your oven to 400°F (200°C). Place the skewers on a baking sheet lined with parchment paper or foil. Bake for 15-20 minutes, turning halfway and basting with the glaze during the last 5-7 minutes, until chicken is cooked through and lightly caramelized.
