Soy-Marinated Chicken Yakitori Skewers with Scallion Dipping Sauce

By AislePrompt Editorial · Published 2026-04-25 · Updated 2026-04-25

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken pieces marinated in a savory soy and mirin sauce, grilled on skewers, and served with a fresh scallion dipping sauce. This Japanese-inspired sushi recipe, ready in about 52 minutes, pairs boneless chicken thighs, soy sauce, mirin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 40 min Cook: 12 min Serves 4 Japanese cuisine 320 cal/serving

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Ingredients

1 lb, cut into 1.5-inch pieces boneless chicken thighs
1/4 cup soy sauce
2 tbsp mirin
2 tbsp sake
1 tbsp sugar
1 tbsp vegetable oil
3, finely chopped scallions
3 tbsp mayonnaise
1 tsp lemon juice
8, soaked in water for 30 minutes bamboo skewers

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Instructions

Step 1: In a bowl, combine 1/4 cup soy sauce, 2 tbsp mirin, 2 tbsp sake, and 1 tbsp sugar. Stir until sugar dissolves. Add 1 lb boneless chicken thigh pieces and marinate for at least 30 minutes in the refrigerator.
Step 2: Meanwhile, prepare the dipping sauce by mixing 3 finely chopped scallions, 3 tbsp mayonnaise, and 1 tsp lemon juice in a small bowl. Chill until ready to serve.
Step 3: Preheat a grill or grill pan over medium-high heat and lightly brush with 1 tbsp vegetable oil.
Step 4: Thread the marinated chicken pieces onto 8 soaked bamboo skewers, leaving a little space between pieces.
Step 5: Grill the skewers for 4-5 minutes on each side, basting occasionally with leftover marinade, until the chicken is cooked through and slightly charred.
Step 6: Serve the hot yakitori skewers with the scallion dipping sauce on the side.