Grilled Chicken Skewers


Preparation info

  • Serves:


    • Difficulty


    • Ready in

      40 min

Appears in

Japanese Food Made Easy

Japanese Food Made Easy

By Aya Nishimura

Published 2020

  • About

There are numerous varieties of yakitori, including chicken offal and skin, but the classic and probably most popular is negima – chicken thigh and spring onion with a sweet soy sauce.



  • 800 g (1 lb 12 oz) skinless chicken thigh fillets, excess fat trimmed and cut into 4 cm (1½ inch) cubes


Soak the bamboo skewers in water for 15 minutes, as this will prevent them from burning during grilling.

Spear the chicken and spring onions onto the soaked skewers – there are no strict rules, but aim for a good mix of both chicken and spring onion.

Heat the oil in a cast-iron frying pan over medium heat. When it starts to sizzle, place the chicken skewers in the pan, cover wit