Recipes and photos are AI created and editorially reviewed. Nutrition figures are estimates.
Grilled glazed skewers — Japan.
Equipment: Grill or griddle pan; skewers
Measures and names
Ingredients
- 600 g chicken thighs, cut into chunks
- 4 spring onions (scallions), cut into lengths
- 3 tbsp soy sauce
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 tsp sesame oil
- Skewers
Optional extras
- 1–2 tsp sweetener
Method
- Soak wooden skewers in water for 15 minutes so they don't burn.
- Thread the chicken and spring onion lengths alternately onto the skewers.
- Mix the soy sauce, vinegar, ginger, sweetener (if using) and sesame oil into a glaze.
- Grill or griddle on high for 10–12 minutes, turning every few minutes and brushing with the glaze, until charred and cooked through — the juices should run clear.
- Brush with the last of the glaze and serve hot with a crisp side salad. No added salt needed — the glaze covers it.
Swaps and tips
Soak wooden skewers first so they don’t burn. Keep the sweetener to a minimum and serve with a side salad. Use tamari instead of soy sauce to keep it gluten-free.
Nutrition estimated, per serving
| Protein | Carbs | Fibre | Fat | Calories |
|---|---|---|---|---|
| 28 g | 2 g | 1 g | 17 g | 286 kcal |
Values are estimates based on typical UK food composition data and will vary with brands and portion sizes.
Recipes are AI created and editorially reviewed; kitchen testing is ongoing. Made this recipe? .
Recipe from healthshelf.org
