Grilled Negima Yakitori: Perfectly Juicy Chicken Skewers You’ll Love

Grilled negima yakitori is a Japanese classic that delivers bold umami flavors in every bite. Tender, juicy chicken thighs alternate with slightly charred, sweet grilled scallions on a skewer, all generously coated in a glossy, caramelized yakitori glaze.

It’s the kind of dish that transforms a simple meal into something special, whether you’re entertaining or just craving something extraordinary for dinner.

This recipe keeps the process approachable for home cooks while staying true to the authentic flavors.

The savory-sweet glaze comes together in one pan, and the skewers cook up in just 12 minutes. Whether you’re a fan of Japanese cuisine or just looking for the best yakitori for grilling, this recipe will quickly become a favorite.

My Story Behind This Grilled Negima Yakitori

The inspiration for this easy negima yakitori recipe came from a trip to Tokyo, where I had my first taste of authentic yakitori in a bustling izakaya.

Each skewer was expertly grilled over a charcoal flame, the aroma of sweet soy glaze and smoky chicken filling the air. I knew I had to recreate it at home.

After testing countless variations, I discovered a balance of simplicity and authenticity that makes this homemade yakitori with chicken achievable in any kitchen.

I use chicken thighs for their natural juiciness and scallions to add a pop of sweetness and freshness.

The yakitori marinade recipe is all about layers of flavor, with tamari, mirin, sake, and brown sugar creating the base that caramelizes beautifully on the grill.

I’m so excited to share this recipe with you—it’s easy to make, yet the results feel restaurant-quality every time.

Grilled Negima Yakitori Ingredients

• 1/2 cup tamari or low-sodium soy sauce
• 1/2 cup mirin
• 1/4 cup sake
• 1/4 cup packed light brown sugar
• 1 clove garlic, finely grated
• 1 piece (3/4-inch) fresh ginger, finely grated
• 2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 bunches of scallions, white and light green parts, cut into 1-inch pieces
• Vegetable oil (for the grill grates)
• Kosher salt

How to Make Grilled Negima Yakitori

1. Soak six 10-inch bamboo skewers in water for 30 minutes to prevent burning.
2. In a small saucepan, combine tamari, mirin, sake, brown sugar, garlic, and 1/4 cup water. Bring to a boil over medium-high heat.
3. Stir frequently as the sauce reduces by half, about 12-15 minutes. Remove from heat, stir in the ginger, and let it cool.
4. Reserve 1/4 cup of the sauce for glazing and set aside the remaining for serving. (You can refrigerate the sauce for up to one day if preparing ahead.)
5. Preheat a grill or grill pan to medium-high heat. Lightly oil the hot grates with vegetable oil to prevent sticking.
6. Thread the chicken and scallions onto the soaked skewers, alternating between the two. Aim for 7 to 8 pieces per skewer.
7. Sprinkle the skewers lightly with kosher salt and place them on the grill.
8. Cook the skewers, turning frequently, for approximately 12 minutes, until the chicken is browned and fully cooked, and the scallions are tender. The chicken should reach an internal temperature of 165°F.
9. Brush the reserved 1/4 cup glaze over the skewers and grill for 3-4 minutes more, turning continuously, until the glaze is caramelized.
10. Serve hot alongside the remaining sauce for dipping.

My Chef Tips for the Best Grilled Negima Yakitori

• Use chicken thighs: Thighs are more forgiving on the grill, staying juicy and flavorful even if slightly overcooked.
• Don’t skip soaking the skewers: This prevents them from burning during grilling, ensuring evenly cooked skewers.
• Preheat the grill properly: A hot grill ensures you get those beautiful char marks while avoiding sticking.
• Test the yakitori glaze: Taste the sauce after it reduces to make sure it’s well-balanced. Adjust sweetness or saltiness if needed.
• Prep ahead for convenience: You can make the sauce up to a day in advance and store it in the fridge.
• Reheat leftovers carefully: If you have leftovers, reheat the skewers gently in a covered skillet with a splash of water to prevent drying out.

Grilled Negima Yakitori FAQs

What is grilled negima yakitori?

Grilled negima yakitori is a Japanese-style chicken skewer made with alternating pieces of chicken thigh and scallions, typically grilled and coated with a savory-sweet glaze.

Can I make this recipe ahead of time?

Yes! You can prepare the glaze up to one day in advance and store it in the fridge. The skewers can also be pre-assembled a few hours earlier and kept covered in the refrigerator until grilling.

What is the nutritional information for this dish?

Each serving of grilled negima yakitori contains approximately 314 calories, 10g fat, 15g carbohydrates, and 33g protein. Nutritional values may vary slightly depending on portion sizes.

What type of grill should I use?

A charcoal grill will give you the most authentic flavor, but a gas grill or even a stovetop grill pan works beautifully for this quick negima skewers recipe.

How do I store and reheat leftovers?

Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the skewers in a covered skillet with a splash of water to keep them moist, or microwave on medium power.

Ready to Make This Grilled Negima Yakitori?

You’ll love how easily this grilled negima yakitori comes together, combining tender chicken, perfectly charred scallions, and a flavorful homemade glaze. It’s ideal for everything from weeknight dinners to backyard BBQs.

What’s your favorite way to serve yakitori? Share your creations in the comments or tag me on social media—I can’t wait to see your take on this dish!