Yuzu Kosho Grilled Chicken Skewers with Scallion Sauce
Tender chicken skewers marinated in spicy yuzu kosho and grilled, served with a creamy scallion and ginger dipping sauce that balances heat and citrus. This japanese-inspired chicken ready in about 50 minutes blends yuzu kosho paste, soy sauce, mirin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 1 lb, cut into 1-inch pieces boneless skinless chicken thighs
- 2 tbsp yuzu kosho paste
- 2 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp vegetable oil
- 4 stalks, chopped scallions
- 1/2 cup plain Greek yogurt
- 1 tsp, grated fresh ginger
- 1 tbsp lime juice
- 1/2 tsp salt
- 8 soaked in water for 30 minutes bamboo skewers
Instructions
- Step 1: In a large bowl, mix 2 tbsp yuzu kosho paste, 2 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp vegetable oil. Add 1 lb chicken thigh pieces and toss to coat. Marinate for at least 30 minutes.
- Step 2: Meanwhile, prepare the scallion sauce by combining 1/2 cup plain Greek yogurt, 4 chopped scallions, 1 tsp grated fresh ginger, 1 tbsp lime juice, and 1/2 tsp salt in a small bowl. Stir until smooth and refrigerate.
- Step 3: Thread marinated chicken pieces evenly onto 8 soaked bamboo skewers.
- Step 4: Preheat a grill or grill pan to medium-high heat (about 400°F). Grill the chicken skewers for 3-4 minutes per side until nicely charred and cooked through.
- Step 5: Serve the hot chicken skewers alongside the chilled scallion-ginger yogurt sauce for dipping, creating a vibrant balance of spicy, tangy, and creamy flavors.
Frequently asked questions
How long does Yuzu Kosho Grilled Chicken Skewers with Scallion Sauce take to make?
Total time is about 50 minutes (40 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Yuzu Kosho Grilled Chicken Skewers with Scallion Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Yuzu Kosho Grilled Chicken Skewers with Scallion Sauce?
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 Yuzu Kosho Grilled Chicken Skewers with Scallion Sauce 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 Yuzu Kosho Grilled Chicken Skewers with Scallion Sauce?
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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