Plump and Juicy! Chicken Thigh Yakitori

Plump and Juicy! Chicken Thigh Yakitori

Simply rub the flavorings into the chicken thighs and Japanese leeks and cook in a frying pan! To make it easier, I left out the step of skewering the chicken, which means that these are really easy to make!

Ingredients: 3 - 4 servings

Chicken thighs
2 (600 g)
The white part of a Japanese leek
Salt (for the Japanese leek)
1/2 teaspoon
Vegetable oil (for cooking)
as needed
Chicken thigh seasonings
1 tablespoon
1 teaspoon
1 teaspoon
Grated garlic
1 cm (squeezed from a tube of garlic paste)


1. Cut the chicken into whatever sized pieces you like and put them into a bowl. Add the seasonings, rub in, and leave to marinate for a while.
2. Cut the Japanese leeks into whatever sizes you like and place in a separate bowl. Sprinkle on the salt, mix, and leave it sit for a while.
3. Heat a frying pan and add the vegetable oil. Add the chicken from Step 1 and the leeks from Step 2. Cover with a lid and cook.
4. When the chicken browns, turn over both the chicken and the leeks, cover with the lid again and cook.

Story Behind this Recipe

I usually make salted yakitori by skewering chicken pieces and cooking them on a grill.
I figured that you could cook them easily on a frying pan without the skewers and gave it a try.
I picked up some tricks from another user's yakitori recipe (Recipe ID: 1979988).