Chicken Kebab with Yakitori Sauce

by Editorial Staff

Chicken kebab is grilled with Yakitori sauce. Meat is served with the same sauce.

Summary

Course	Main Dish
Servings (Default: 4)

Ingredients

Chicken thighs without bones and skin – 6 pcs.
Young onion (with green feathers)

For Yakitori sauce:

Instructions

Soak 12 bamboo skewers in cold water for 30 minutes.
In a small saucepan, combine roughly equal amounts of sake, soy sauce, mirin, and sugar. Bring to a boil on medium-high heat, then reduce to medium heat and simmer for 10 minutes. Mix starch with 1 teaspoon of water, then stir this mixture into the sauce. Transfer the sauce to a small bowl.
Cut the chicken into bite-sized pieces.
Cut the onion diagonally into 3 cm pieces.
Preheat grill to high heat. Thread chicken pieces and onion pieces onto the soaked skewers. Place on the grill and cook for 5 to 10 minutes, turning every 1 to 2 minutes and basting with sauce. Chicken is done when it reaches 74°C (165°F) internally.
Serve the kebabs with the remaining yakitori sauce.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.