Soy-Glazed Chicken Yakitori

Nightclub & Bar's recipe database is composed of tasty treats from top culinary and industry experts' food menu creations. Soy-Glazed Chicken Yakitori made with boneless, skinless chicken thighs, shiitake mushroom caps and Sriracha chile sauce is sure to please guests.

Created by Chef Dean Fearing


  • 1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
  • 4 scallions, white & light green parts only, cut into 1-inch lengths
  • 6 shiitake mushroom caps, quartered
  • 1/2 Cup soy sauce
  • 1/4 Cup mirin
  • 2 Tbsp. kecap manis (sweet Indonesian soy sauce)
  • 2 Tbsp. sugar
  • 1 Tbsp. minced fresh ginger
  • 1 Tbsp. Sriracha chile sauce
  • 1 tsp. Minced garlic
  • Vegetable oil, for brushing


  1. Thread 8 metal skewers with 3 pieces of chicken each and 3 pieces each of scallion and shiitake.
  2. In a saucepan, combine the soy sauce, mirin, kecap manis, sugar, ginger, Sriracha and garlic; bring to a boil. Simmer over low heat, stirring, until slightly thickened (about 8 minutes).
  3. Light a grill or preheat a grill pan. Brush the skewers with oil and grill over high heat, turning, until nearly cooked through (about 5 minutes). Brush the skewers with the sauce and grill, turning, until the chicken is cooked through and nicely glazed (about 3 minutes longer). Serve immediately.