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Glazed Chicken Skewers

by Alvin Zhou • from the video Japanese Grilled Skewers 4 Ways (Kushiyaki)


for 6 servings

  • 1 lb
    boneless, skinless chicken thighs, cut into 1-inch (2 1/2 cm) chunks (455 g)
  • 1 cup
    green onion, sliced into 1-inch (2 1/2 cm) pieces (150 g)
  • 3 tablespoons
    canola oil
  • ½ cup
    soy glaze (120 mL)
  • green onion, thinly sliced, to garnish

Soy Glaze

  • 1 cup
    soy sauce (235 mL)
  • ¼ cup
    rice vinegar (60 mL)
  • ¼ cup
    sake (60 mL)
  • ¼ cup
    sugar (50 g)

Special Equipment

  • bamboo skewer, 6-inch (15cm)



Under 30 min

  1. Skewer 3-4 pieces of chicken and green onions in an alternating pattern on a bamboo skewer. Repeat with remaining chicken & onions.
  2. Heat oil in a pan over medium-high heat.
  3. Sear 3-4 skewers at a time and flip when the undersides are golden brown.
  4. In a medium pot, combine all ingredients for glaze and bring to a boil until the bubbles start to become sticky and glossy.
  5. Brush the glaze on the skewers evenly and cook for about 4 more minutes, flipping every minute and glazing occasionally.
  6. Cool, then serve with additional green onions on top!
  7. Enjoy!




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