Yakitori Japanese Chicken Skewers “En Brochette”

En Brochette, or “on a skewer,” is the first way that Chef Myron® prepared any dish when he returned from Japan. He created this favorite chicken dish with Yakitori sauce, sure to be one of your favorites too.

  • by Chef Myron
  • Ready in: 25 Minutes
  • Ideal application: Main Dish, Side Dish
  • Products:

    Chef Myron’s® Yakitori Sauce


  • 26 bamboo skewers
  • 8 boneless, skinless chicken thighs, cut in 1″ strips
  • 1 bunch scallions, sliced into 1″ lengths
  • 1 cup Chef Myron’s® Yakitori Sauce


  1. Soak bamboo skewers in water for 5 to 10 minutes.
  2. Next, preheat the oven to 500°F, set on broil OR prepare the grill.
  3. On each skewer, thread the chicken and scallions. 
  4. In a shallow baking dish, arrange the kebabs in one layer, touching each other.
  5. Add Yakitori Sauce. Turn skewers to coat with sauce.
  6. Place broiler pan about 3 inches from heat and broil chicken. Or place directly on the grill. 
  7. Turn skewers after about 6 minutes.
  8. Brush with more sauce and continue boiling for 5 more minutes or until chicken is cooked.
  9. Serve with extra Yakitori Sauce for dipping.

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