Japanese Chicken Kebabs


May 24 2020

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.

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.

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


Serves 4

Total Time:  1 hour



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

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