Grilled Okinawan Seaweed-Wrapped Chicken Skewers with Miso Glaze

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken skewers wrapped in umami-rich Okinawan seaweed and brushed with a savory miso glaze, grilled to smoky perfection. This japanese-inspired chicken ready in about 32 minutes pairs boneless chicken thighs, full sheets nori sheets, white miso paste for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 12 min Serves 4 Japanese cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Cut 1 lb boneless chicken thighs into 1-inch pieces and thread onto 8 bamboo skewers, about 4-5 pieces per skewer.
  2. Step 2: Cut 4 full nori sheets into strips wide enough to wrap around each chicken piece; carefully wrap each chicken piece with a strip of nori.
  3. Step 3: In a small saucepan, combine 2 tbsp white miso paste, 1 tbsp mirin, 1 tbsp sake, 1 tbsp brown sugar, and 1 tbsp soy sauce; heat over low heat, stirring until sugar dissolves and glaze thickens slightly, about 3 minutes.
  4. Step 4: Preheat grill or grill pan to medium-high heat (about 400°F) and brush the grates with 2 tsp vegetable oil.
  5. Step 5: Place the seaweed-wrapped chicken skewers on the grill and cook for 3 minutes per side, basting generously with the miso glaze and turning until chicken is cooked through and glaze caramelizes.
  6. Step 6: Remove skewers from grill and let rest for 2 minutes before serving warm.

Frequently asked questions

How long does Grilled Okinawan Seaweed-Wrapped Chicken Skewers with Miso Glaze take to make?

Total time is about 32 minutes (20 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Okinawan Seaweed-Wrapped Chicken Skewers with Miso Glaze?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep boneless chicken thighs from drying out.

Can I substitute ingredients in Grilled Okinawan Seaweed-Wrapped Chicken Skewers with Miso Glaze?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Okinawan Seaweed-Wrapped Chicken Skewers with Miso Glaze for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Grilled Okinawan Seaweed-Wrapped Chicken Skewers with Miso Glaze?

Japanese chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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