Chicken and Spring onion Skewers

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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These Japanese-inspired chicken and spring onion skewers offer a sophisticated balance of savoury soy and sweet mirin flavours. By using succulent chicken thighs rather than breast meat, each skewer remains incredibly tender and juicy under the high heat of the grill. The addition of blanched spring onions provides a mild, aromatic crunch that complements the rich, reduced glaze perfectly.

This high-protein dish is an excellent choice for a healthy midweek dinner or as part of a vibrant weekend spread. Served alongside a fresh seasonal salad or steamed jasmine rice, these homemade skewers are both satisfying and naturally nutritious. They can be prepared ahead of time, making them a stress-free option for those looking to maintain a balanced diet without compromising on authentic flavour.

Ingredients for Chicken and Spring onion Skewers

Vegetable oil for brushing
60ml mirin (Japanese sweet rice wine)
45 मिली सोया सॉस
3 tablespoons sake or dry Sherry
2 चम्मच चीनी
3 bunches large spring onions
450g skinless boneless chicken thighs (about 3), cut into 1-inch pieces
12 (8-inch) wooden skewers

How to make Chicken and Spring onion Skewers

Line bottom of a grill pan with foil and cover with rack. Lightly brush rack with oil.

Bring mirin, soy sauce, sake, and sugar to a boil in a 1-quart saucepan over moderately high heat, stirring until sugar is dissolved. Boil, uncovered, until reduced to about 80ml , about 5 minutes. Remove from heat and reserve 1 1/2 tablespoons sauce in a small bowl for brushing after skewers are cooked.

Cut white and pale green parts of spring onions crosswise into 1 1/2-inch pieces (reserve spring onion greens for another use).

Cook spring onions in a 2-quart saucepan of boiling (unsalted) water 1 minute, then drain in a colander. Immediately transfer to a bowl of ice and cold water to stop cooking. Drain, then pat spring onions dry with paper towels.

Preheat grill. Thread 1 skewer alternately with chicken and spring onions, using 3 pieces of each and piercing spring onions crosswise through centre. Place skewer on rack of grill pan, then brush both sides generously with sauce. Repeat with remaining skewers, arranging all skewers in same direction. (You may have some chicken and spring onion pieces left over.)

Cover exposed skewers (but not chicken or spring onions) with a strip of foil to prevent scorching.

Grill skewers 4 to 6 inches from heat until chicken is slightly charred, about 4 minutes. Remove foil and brush both sides with more sauce, then turn skewers over and replace foil. Grill until other side of chicken is slightly charred and cooked through, about 4 minutes more.

Serve warm or at room temperature. Just before serving, coat skewers with reserved sauce using cleaned brush.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.