Japanese Style Chicken And Leek Skewers Recipe

Name: Japanese Style Chicken And Leek Skewers
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Sauce; 1 cup gluten-free low sodium soy sauce; 1/2 cup white vinegar; 3 tablespoons brown sugar; 2 tablespoons minced garlic; 1 teaspoon minced ginger; 1 tablespoon (optional) corn starch; 1 tablespoon (optional) warm water; For the Chicken; 2 pounds boneless, skinless chicken thighs; 1 whole leek; 12 skewers; 1 tablespoon (optional) toasted sesame seeds

Servings: persons

For the Sauce
1 cup gluten-free low sodium soy sauce
1/2 cup white vinegar
3 tablespoons brown sugar
2 tablespoons minced garlic
1 teaspoon minced ginger
1 tablespoon (optional) corn starch
1 tablespoon (optional) warm water
For the Chicken
2 pounds boneless, skinless chicken thighs
1 whole leek
12 skewers
1 tablespoon (optional) toasted sesame seeds

1
Before cooking, soak the wooden skewers in water for 30 minutes. This prevent the skewers from burning when they go on the grill.
2
Add all the ingredients for the sauce (soy sauce, vinegar, sugar, garlic, and ginger) into a small saucepan, and bring it to boil. Once it starts boiling, reduce the heat to low and let the sauce simmer for 20 minutes. The sauce should be thicker and reduced by half; if not, add 1 tablespoon of corn starch, mixed with 1 tablespoon of warm water, to the saucepan.
3
While the sauce is simmering, cut the chicken thighs into 1-inch cubes. Cut the leek in half lengthwise, and chop each half into 1-inch long pieces. Wash the leek thoroughly, as there might be dirt between the layers of the leek. Alternate the chicken and leek on the skewers.
4
Place the skewers on the grill. Cook each side for about 2 minutes, until the chicken thighs are crispy on the outside. Make sure to not overcook the chicken at this step.
5
Every thirty seconds, brush the sauce on the top side of the skewers. Repeat until you brush the sauce 4 to 5 times on each side. When the chicken is cooked thoroughly, remove the skewers from the grill. Before serving, brush the sauce once more. If you want richer flavor, sprinkle 1 tablespoon of toasted sesame seeds on top.
6
If you have leftover sauce, place it in a small serving dish. This can then be used as a dipping sauce during your meal.
7
The sauce has a tendency to remain on the grill, so if you are doing more than one batch of skewers, we recommend cleaning the grill after each batch.

529

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: For the Sauce, 1 cup gluten-free low sodium soy sauce, 1/2 cup white vinegar, 3 tablespoons brown sugar, and more.

Yes, Japanese Style Chicken And Leek Skewers falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Japanese Style Chicken And Leek Skewers

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions