Japanese-style Chicken Skewers

A quick and easy, tasty nibble to serve your guests.

  • Serves 8
  • Preparation time 15 minutes
  • Cooking Time 5 minutes
Print recipe


  • For the Sauce:
  • ¼ cup light soy sauce
  • ¼ cup mirin
  • ¼ cup cooking sake
  • 2 tablespoons soft brown sugar
  • For the Chicken skewers:
  • 8 wooden skewers, soaked in cold water for at least 20 minutes
  • 4 Turk's free range chicken thigh fillets, skinless
  • 1 bunch spring onions, trimmed and cut into 2.5cm lengths
  • baby cress to scatter, optional


For the sauce:
  1. Combine all sauce ingredients in a small heavy-based saucepan and place over low heat. Gently bring up to the boil then reduce heat and simmer until syrupy.
For the chicken:
  1. Heat a char grill until hot.
  2. Cut the chicken into even-sized pieces (about 3cm) and thread on to the soaked skewers alternating with the spring onion pieces.
  3. Place on the hot grill in batches and grill for 5 minutes, turning once or until the chicken is cooked through.
  4. Place chicken skewers on a serving plate and drizzle over enough sauce to moisten. Scatter over cress if using.

Suggested chicken

Turk's free range chicken thigh fillets

Alternative chicken

Turk's free range chicken breast fillets, chicken tenderloins