Try our chicken yakitori recipe then check out our easy okonomiyaki and more Japanese recipes.


  • 4 skin-on boneless chicken thighs, cut into 3½cm chunks
  • 4 spring onions, cut into 3cm pieces
  • 12 x 18cm bamboo skewers
  • lemon wedges, to serve


  • STEP 1

    Heat a BBQ, griddle pan or grill to high.

  • STEP 2

    Skewer the chicken and spring onions, using three pieces of chicken (skin-side down) and two pieces of spring onion per skewer. Repeat with the remaining skewers.

  • STEP 3

    Season with salt and pepper, and cook, skin-side down, for 3-4 minutes, turn over and cook for 1-2 minutes or until crispy and cooked through. Serve with lemon wedges for squeezing over.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating