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Chicken & Scallion Skewers (Negima Yakitori)
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.
For 4 servings
- 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.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Soak bamboo skewers for at least 30 minutes to prevent burning over high heat.
- 2Cut chicken thigh into uniform 1-inch pieces for even cooking and a neat appearance.
- 3Thread the skewers with the scallion segments between chicken pieces to ensure even grilling.
- 4Grill over medium-high heat (about 400°F) to get a good char without drying out the chicken.
- 5Brush the tare sauce onto the skewers only in the final minutes to avoid burning the sugar.
- 6Reserve half the tare for a final fresh glaze after grilling — it adds a brighter, cleaner flavor.
- 7Serve these skewers immediately while the glaze is still glossy and the chicken is hot.
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 NegimaVeggie 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 GlazeSpicy 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 FreeGluten-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.
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.
Frequently asked questions
Yes, but breast meat cooks faster and can dry out. Reduce grill time by about 1 minute per side and use a meat thermometer to ensure 165°F.
