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Chicken yakitori with garlic and ginger

Serves  6 (makes 18 small skewers)
Prep time: 20 minutes
Cooking time: 10 minutes

Bring some Japanese flair to your next get-together with these chicken yakitori. Bursting with classic Asian flavours, they’re sure to wow your crowd. 



  • ¼ cup soy sauce
  • 3 tablespoons rice wine vinegar
  • 1 tablespoon caster sugar
  • 2 garlic cloves, crushed
  • 1 tsp grated fresh ginger
  • 1kg boneless chicken thighs, cut into
  • 2cm pieces
  • 6 spring onions, trimmed, cut into
  • 2cm lengths
  • 1 tablespoon vegetable oil
  • 1 tablespoon toasted sesame seeds, to serve
  • Hot chilli sauce, to serve
View the method
  1. Place the soy sauce, rice wine vinegar, caster sugar, garlic and ginger in a small saucepan and mix well to combine. Bring to a simmer over medium heat then cook, stirring occasionally, for 2-3 minutes, or until the sauce thickens slightly. Remove from the heat and set aside to cool.
  2. Thread the chicken pieces and spring onions alternately onto soaked bamboo skewers. Brush with some of the sauce.
  3. Heat a chargrill pan or barbecue to medium and lightly brush with the vegetable oil. Cook the skewers for 8-10 minutes or until cooked through, turning once and basting with the remaining sauce while cooking. The chicken should be dark golden and caramelised and cooked through.
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