Japanese Chicken Kebabs

Japanese Chicken Kebabs

We’re grilling year ’round in Arizona, but for much of the world, May means firing up that bad boy!  And, when you’re thinking about what to grill, try out these Japanese Chicken Kebabs.

Japanese Chicken Kebabs

Chicken thighs are marinated with soy sauce, sake, mirin, brown sugar and honey to give you a delicious flavor.  Scallions and shiitake mushrooms are skewered along with the marinated chicken pieces.

Japanese Chicken Kebabs

Throw them on the grill and you are ready to enjoy a wonderful meal!  Basmati rice or orzo are perfect sides to accompany these kebabs!

Japanese Chicken Kebabs

Share Your Thoughts...

Lastly, if you make Japanese Chicken Kebabs, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Japanese Chicken Kebabs

Makes: 4 servings

Prep Time: 10 minutes

Bake Time: 20 minutes

Total Time: 30 minutes plus marinate time 30 minutes


  • 1/3 cup soy sauce
  • 1/4 cup sake
  • 3 tbsp mirin (rice wine)
  • 2 tbsp dark brown sugar
  • 2 tbsp honey
  • 1 tbsp finely grated fresh ginger
  • 2 pounds boneless, skinless chicken thighs, cut into 1 & 1/2-inch pieces (about 36)
  • 12 medium scallions, white and light green parts cut crosswise into 1 & 1/2-inch pieces (36 pieces) and dark green parts thinly sliced
  • 36 small shiitake mushrooms, stemmed
  • Vegetable oil, as needed
  • 12 (12-inch) skewers (soaked in water for 30 minutes if wooden)
  • 1 tsp toasted sesame seeds


Combine the soy sauce, sake, mirin, sugar, honey, and ginger in a 1-quart saucepan; bring to a boil over medium heat, whisking until the sugar dissolves. Remove from the heat and cool completely.

In a medium bowl, toss the chicken with the marinade. Cover and let sit for 30 minutes.

Prepare a medium (350°F to 375°F) gas or charcoal grill fire for direct grilling.

Remove the chicken from the marinade. Return the marinade to the saucepan, bring to a boil, and then turn the heat down to low and simmer until slightly thickened, 5 to 7 minutes. Remove from the heat and set aside.

Alternately thread 3 pieces of chicken, 3 shiitake, and 3 pieces of scallion onto each skewer, leaving a little space between pieces. Oil the grill grate. Grill the skewers until grill marks form, 2 to 3 minutes. Turn, baste the cooked side with the sauce, and continue to grill, turning and basting, until the chicken is cooked through and the mushrooms are tender, 5 to 6 minutes more.

Serve drizzled with the remaining sauce and sprinkled with the sesame seeds and sliced scallions.

Recipe from Fine Cooking


    You May Also Like

    Leave a Review

    Your email address will not be published. Required fields are marked *