Serves: 4
Prep time: 20 minutes (plus 30 minutes marinating)
Cook time: 10–12 minutes

Bring the flavours of a traditional Japanese barbecue to your garden with these homemade Yakitori Chicken Skewers. Made using our tender Organic Diced Chicken, these skewers are brushed with a rich, glossy homemade yakitori sauce that's sweet, savoury and beautifully caramelised over the grill.

Perfect for summer barbecues, relaxed family dinners or sharing with friends, they're incredibly easy to prepare and guaranteed to become a favourite.

Ingredients

For the Chicken

• 400g Organic Diced Chicken
• 2 spring onions, cut into 3cm lengths (optional, for threading between the chicken)
• Wooden or metal skewers

For the Homemade Yakitori Sauce

• 100ml light soy sauce
• 50ml mirin
• 50ml sake (or dry white wine if preferred)
• 2 tbsp soft light brown sugar
• 1 tbsp honey
• 2 garlic cloves, finely grated
• 1 tsp freshly grated ginger

To Finish

• Toasted sesame seeds
• Finely sliced spring onions
• Lime wedges (optional)

Method

1. Soak the Skewers

If using wooden skewers, soak them in cold water for at least 30 minutes to prevent them from burning on the barbecue.

2. Make the Yakitori Sauce

Place the soy sauce, mirin, sake, brown sugar, honey, garlic and ginger into a small saucepan.

Bring to a gentle simmer and cook for 8–10 minutes, stirring occasionally, until the sauce has reduced slightly and becomes glossy enough to coat the back of a spoon.

Allow to cool slightly.

3. Marinate the Chicken

Reserve around one-third of the sauce for glazing during cooking.

Place the diced chicken into a bowl and pour over the remaining sauce. Toss well to coat, then cover and refrigerate for at least 30 minutes.

4. Thread the Skewers

Thread the marinated chicken onto skewers, alternating with pieces of spring onion if using.

Leave a small gap between each piece to allow the heat to circulate evenly.

5. Barbecue

Preheat your barbecue to a medium-high heat.

Cook the skewers for around 10–12 minutes, turning every few minutes until the chicken is cooked through and lightly charred.

Brush generously with the reserved yakitori sauce during the final few minutes of cooking, allowing it to caramelise over the heat.

6. Serve

Transfer to a serving platter and sprinkle with toasted sesame seeds and sliced spring onions.

Serve immediately with lime wedges on the side if desired.