Teriyaki Skewers Teriyaki Skewers

Teriyaki Skewers

Image by: Photography by Jeff Coulson Author: Irene Fong and The Canadian Living Test Kitchen

Yakitori, a Japanese skewered chicken, is so easy to make. We love using thigh meat because it stays nice and juicy on the grill. Save any leftover sauce for stir-fries or noodles.

  • Prep time 35 minutes
  • Total time 35 minutes
  • Portion size 6 servings


Teriyaki Sauce:


Teriyaki Sauce: In saucepan, bring soy sauce, mirin, brown sugar, ginger, garlic and 1/4 cup water to boil. Reduce heat and simmer until reduced to about 1/3 cup, 7 to 9 minutes. Strain through fine-mesh sieve; discard solids. (Make-ahead: Refrigerate in airtight container for up to 5 days.)

Skewers: While sauce is simmering, alternately thread chicken and green onions onto 6 soaked wooden skewers. (Make-ahead: Refrigerate in airtight container for up to 24 hours.) Brush all over with oil; sprinkle with salt and pepper.

Place on greased grill over medium-high heat; close lid and grill, turning occasionally and brushing with 2 tbsp of the Teriyaki Sauce during final minute of cooking, until chicken is no longer pink inside, about 12 minutes. Transfer to serving platter; brush with remaining Teriyaki Sauce.

Nutritional facts Per serving: about

  • Sodium 442 mg
  • Sugars 3 g
  • Protein 15 g
  • Calories 141
  • Total fat 6 g
  • Potassium 182 mg
  • Cholesterol 55 mg
  • Saturated fat 1 g
  • Total carbohydrate 5 g


  • Iron 8
  • Folate 5
  • Calcium 2
  • Vitamin A 2
  • Vitamin C 2
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Teriyaki Skewers