Tamari glazed yakitori chicken skewers with spring onion

Name: Tamari glazed yakitori chicken skewers with spring onion
Total time: 30 min
Cuisine: Japanese
Ingredients: 700g boneless chicken thighs, cut into 3 cm pieces; 6 spring onions, cut into 3 cm lengths; 4 tbsp tamari (gluten free); 3 tbsp mirin; 1 tbsp caster sugar; 1 tbsp rice vinegar; 2 garlic cloves, crushed; 2 tsp sesame seeds; 12 wooden skewers, soaked in water

Sticky grilled chicken skewers with a shiny glaze. Gluten free, and ready in half an hour.

Time30 min
LevelEasy
Costabout £4.04 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

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700 gboneless chicken thighscut into 3 cm pieces
6spring onionscut into 3 cm lengths
4 tbsptamari (gluten free)
3 tbspmirin
1 tbspcaster sugar
1 tbsprice vinegar
2garlic clovescrushed
2 tspsesame seeds
12wooden skewerssoaked in water

Method

1
Put the tamari, mirin, sugar, rice vinegar and garlic in a small pan. Simmer for 4 minutes until slightly thick and glossy.
4 min
2
Thread the chicken and spring onion pieces onto the skewers, alternating them.
3
Heat the grill to high. Place the skewers on a tray lined with foil and grill for 5 minutes.
5 min
4
Turn, brush with glaze and grill for 5 minutes more. Repeat the glazing once more until the chicken is deeply browned and cooked through with no pink.
5 min
5
Scatter with sesame seeds and serve hot.

Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.