A Japanese grill of chicken skewers brushed with sweet soy tare, smoky at the edges and especially good straight off the fire.
30 min prep 15 min cook
Keeps the screen on · step-by-step guide · built-in timer
Cut the chicken thigh into 3 cm pieces.
Thread the chicken and spring onion alternately onto skewers, packed so the centers do not stay raw.
Simmer the soy sauce, apple juice, water, and sugar for 8 minutes to make the tare sauce.
Grill the skewers over medium heat for 8 minutes, turning twice.
Brush with the tare sauce and grill 4 more minutes.
Serve the yakitori hot with the remaining sauce on the side.
💡 Tip: Brush the sauce on the skewers in the final minutes; sugary sauce applied early burns.
🍽️ Serving suggestion: Serve with spring onion and plain rice.
Approximate vitamin / mineral assessment based on the recipe's ingredients. For precise nutrition tracking, consult a doctor or dietitian.
~320
kcal calories
32
g protein
12
g carbs
16
g fat
3.3g
Sugar
0.2g
Fiber
1270.6mg
Sodium
2.1g
Saturated fat
⚠️ Nutrition data match is limited for this recipe (67%); values are estimates.
Approximate values, derived from ingredient amounts using USDA FoodData Central and TÜBİTAK Turkish Food Composition Database. Actual values can vary by roughly ±20% depending on cooking method, brand, and portion size. For diet or medical conditions, consult a dietitian or doctor.
Strong satiety, counts as a main meal
Allergens are derived automatically from the ingredient list, covering the main groups of the EU-14 food allergen standard (gluten, milk, eggs, peanuts, tree nuts, soy, seafood, sesame, celery, mustard). Cross-contamination (shared kitchen equipment, shared surfaces) isn't tracked, if you have a serious allergy, review the full ingredient list yourself and ask about preparation.
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