Dinner

Yakitori Chicken and Spring Onion Skewers

Name: Yakitori Chicken and Spring Onion Skewers
Prep time: 20 min
Total time: 20 min
Yield: 1 serving
Ingredients: 160 g Chicken thigh, skinless and boneless; 60 g Spring onion; 20 g Tamari; 1 tsp, about 7 g Honey; 1 tsp, about 4 g Sugar; A few slices Fresh ginger; 1 clove, about 3 g Garlic; 100 g Cucumber; A tablespoon Rice vinegar; 1 tsp (3 g) Sesame seeds

Thigh and spring onion threaded alternately, grilled and brushed with a reduced soy and honey glaze, with a cucumber salad and no rice. 36 g of protein for 295 kcal.

Calories: 295kcal
Protein: 36g
Fat: 8g
Carbs: 16g

Per serving, makes 1. 20 minutes of work. Published 8 September 2026.

Allergens

Soya
Sesame

Flags follow UK labelling rules and come from the ingredients as listed, not from any particular brand. Check the packet before cooking for somebody with an allergy.

Recipe in pictures

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Yakitori Chicken and Spring Onion Skewers, plated and ready to serve. — The finished recipe. Yakitori Chicken and Spring Onion Skewers

Ingredients 1 to 6 for yakitori chicken and spring onion skewers arranged separately on a dark worktop. — Ingredients 1 to 6. 160 g Chicken thigh, skinless and boneless (In 3 cm pieces. Thigh stays juicy under the grill in a way breast does not. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.). 60 g Spring onion (The white and pale green parts, in 3 cm lengths, threaded between the chicken.). 20 g Tamari. 1 tsp, about 7 g Honey. 1 tsp, about 4 g Sugar. A few slices Fresh ginger

Ingredients 7 to 10 for yakitori chicken and spring onion skewers arranged separately on a dark worktop. — Ingredients 7 to 10. 1 clove, about 3 g Garlic. 100 g Cucumber. A tablespoon Rice vinegar. 1 tsp (3 g) Sesame seeds

Yakitori Chicken and Spring Onion Skewers, preparation step 1: Simmer the tamari, honey, sugar, ginger, garlic and two tablespoons of water in a small pan for five minutes until it reduces to a syrup that coats a spoon. — Step 1. Simmer the tamari, honey, sugar, ginger, garlic and two tablespoons of water in a small pan for five minutes until it reduces to a syrup that coats a spoon.

Yakitori Chicken and Spring Onion Skewers, preparation step 2: Thread the chicken and spring onion alternately onto four skewers. — Step 2. Thread the chicken and spring onion alternately onto four skewers.

Yakitori Chicken and Spring Onion Skewers, preparation step 3: Grill under a hot grill for five minutes, brush with the glaze, turn, brush again and grill for five more minutes until the glaze is sticky and dark and the chicken is cooked through. — Step 3. Grill under a hot grill for five minutes, brush with the glaze, turn, brush again and grill for five more minutes until the glaze is sticky and dark and the chicken is cooked through.

The finished yakitori chicken and spring onion skewers. — Step 4. Slice the cucumber thinly, salt it for five minutes, squeeze, and dress with the vinegar and sesame seeds. Brush the skewers with the last of the glaze to serve.

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Ingredients

Chicken thigh, skinless and boneless160 g
In 3 cm pieces. Thigh stays juicy under the grill in a way breast does not. Weighed raw. The same piece weighed after cooking has lost water, so the protein per gram is higher and the total would come out about a quarter over.
Spring onion60 g
The white and pale green parts, in 3 cm lengths, threaded between the chicken.
Tamari20 g
Honey1 tsp, about 7 g
Sugar1 tsp, about 4 g
Fresh gingerA few slices
Garlic1 clove, about 3 g
Cucumber100 g
Rice vinegarA tablespoon
Sesame seeds1 tsp (3 g)

Method

Simmer the tamari, honey, sugar, ginger, garlic and two tablespoons of water in a small pan for five minutes until it reduces to a syrup that coats a spoon.
Thread the chicken and spring onion alternately onto four skewers.
Grill under a hot grill for five minutes, brush with the glaze, turn, brush again and grill for five more minutes until the glaze is sticky and dark and the chicken is cooked through.
Slice the cucumber thinly, salt it for five minutes, squeeze, and dress with the vinegar and sesame seeds. Brush the skewers with the last of the glaze to serve.

Worth knowing

295 kcal, because it is chicken and vegetables and a spoonful of glaze. Add 120 g of cooked rice for another 156.
Tamari rather than soy keeps the gluten out. Brushing the glaze on during grilling rather than marinating in it is what stops the sugar burning before the chicken is done.

Other dinner recipes that share ingredients with this one, or every dinner under 300 calories a serving.

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Macros are calculated from the weights listed above using standard food composition values, and will shift with your own brands and measuring. Weigh what you can. This is a recipe, not dietary advice. The full health disclaimer is below.