Daiki’s Chicken Yakitori

By Hayden Quinn
Serves  4
Preparation   15 mins
Cooking   15 mins
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Featured in Episode 1

This is as good as it gets! Homemade teriyaki sauce (with local honey we sourced from a local backyard!), charcoal, juicy chicken and some good mates. Daiki’s yakitori has to be hitting the BBQ menu this summer.



  • 5 Lilydale Free Range Chicken thigh fillets
  • 3 large spring onions, trimmed
  • 2 tbs Cobram Estate Extra Virgin Olive Oil
  • Sea salt, to taste


  • 100ml sake
  • 125ml soy 
  • 100ml mirin
  • 1 tbs honey*


  • 2 cups, cooked short grain rice 
  • Lime, cheeks
  • Japanese togarashi seasoning, to taste


  1. Light your Weber or BBQ at least half an hour before you want to cook*.  
  2. Make the teriyaki sauce. Combine sake, soy, mirin and honey in a small saucepan over low heat. Stir until honey has melted and incorporated into sauce. Remove from heat and set aside until needed. 
  3. Slice chicken into 3cm pieces. Cut spring onions into 3cm batons. Thread two  pieces of chicken onto the skewers and then one peice of spring onion, continue this pattern until skewer is full and all chicken is used. Brush each skewer with a little olive oil and season with sea salt. 
  4. Place skewers on hot BBQ. Cook turning frequently. Each time you turn, remove from heat and brush with teriyaki sauce, repeat until chicken is well glazed and cooked through (10-15mins). 
  5. Serve skewers to a large platter with a side of rice, lime cheek and togarashi seasoning to taste.


  • This recipe will make more teriyaki sauce than is needed for this dish. Leftover sauce can be stored in bottle or jar for 2 months in the cupboard. 
  • White sugar can be used to replace honey. 
  • It is suggested to use metal skewers for this recipe. If you use wooden skewers ensure you soak for at least 2hrs prior to cooking. 
  • This recipe can also be cooked in a fry pan or in a griddle pan.

Chicken Yakitori

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