• 1 kg chicken thigh

  • 1-2 green shallots

  • 12 skewers

  • 1/2 cup Teriyaki sauce / Barbeque sauce


  • Soak 12 skewers in water for 20 minutes so that the skewers don't get burnt when they are grilled.

  • Heat teriyaki sauce in a small saucepan medium-high heat. Bring to simmer and reduce to thicken the sauce. Set aside.

  • Cut the chicken into about 2 cm (0.8 inch)

  • Cut the white end part of the shallots into about 2 cm (0.8 inch) long pieces.

  • Put 2 chicken pieces on to a skewer then 1 shallot alternately and repeat same for all 12 skewers.

  • Preheat the BBQ grill and coat with olive oil. *1

  • Place the yakitori chicken skewers on the grill side to cook the chicken till browned.

  • Turn the skewers over and cook till other side browned or chicken meat change whitish colour.

  • Brush the Teriyaki sauce over the chicken skewers. When one side is coated, turn the skewers over and Brush Yakitori sauce over the side.

  • Repeat the above process one more time then turn the heat off.

  • Serve the yakitori skewers on rice or serve with green salad.