Traditional recipes

Salty-sweet chicken skewers recipe

Salty-sweet chicken skewers recipe

  • Recipes
  • Ingredients
  • Meat and poultry
  • Poultry
  • Chicken
  • BBQ chicken
  • BBQ chicken kebabs

These are quick to marinate and to cook. Serve with a leaf salad or an assortment of seasonal vegetables.

1 person made this

IngredientsServes: 6

  • 2 tablespoons soy sauce
  • 2 tablespoons orange juice
  • 2 tablespoons honey
  • 1 teaspoon ground ginger
  • 3 garlic cloves, crushed
  • salt and ground black pepper
  • 600ml chicken breast fillets, cut into pieces
  • 6 shallots, peeled and halved
  • 1 red pepper, cut into pieces

MethodPrep:10min ›Cook:15min ›Extra time:30min marinating › Ready in:55min

  1. Stir together the soy sauce, orange juice, honey, ginger, garlic, salt and pepper. Pour over the chicken pieces in a bowl and marinate for 30 minutes or more.
  2. Preheat the grill or a barbecue. Thread the chicken alternately with the shallots and red peppers onto skewers.
  3. Barbecue or grill until the chicken is no longer pink at the centre, about 15 minutes, turning occasionally.

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Learn how to make air fried Japanese chicken skewers with green onion (Negima Yakitori). Yakitori is a charcoal grilled chicken skewers dish made from bite sized pieces of meat from various parts of the chicken, including the breasts, thighs, skin, liver and other innards. It is typically prepared using bamboo skewers and seasoned with tare or salt before grilling over a charcoal fire.

There are many different types of Yakitori dishes but in this recipe, we will be preparing an air fried version of a Japanese chicken skewer called Negima Yakitori (salt flavor). Negima Yakitori is made from both the chicken thigh and the firm white part the green onion. The chicken and green onion skewers are lightly seasoned with salt and air fried on high heat for around 10 minutes. The result is a juicy and tender dish that tastes just as good as restaurant made Yakitori.

Types of Kushi (Bamboo Skewers)

The chicken in Yakitori is cut into small bite-size pieces and skewered with kushi. Kushi is a skewer made of lightweight bamboo. There are two types of kushi that are typically available:

Round Type

Tab Design Type

I prefer to use the tab design type with the handle. It allows for improved stability when holding them. The rectangular cut also prevents the meat from spinning when flipping the skewers over.

Traditional Grilling Method

The chicken skewers are typically seasoned and grilled over charcoal. Charcoal is the preferred method of cooking as it produces high heat and strong flames. This allows the ingredients to cook quickly while imparting a crunchy texture to the skin. We will be recreating this effect using the high heat on the air fryer.

Types of Seasoning

Yakitori seasonings are primarily divided into salty or salty-sweet flavors. The salty type, as seen in the photo, uses plain salt as the main seasoning. The salty-sweet variety, tare, uses a special sauce consisting of mirin, sake, soy sauce, and sugar. I have also included the tare flavor instructions for those who enjoy a sweeter taste.


Salt Flavor

Tare Flavor

  • ¼ cup Sake
  • ¼ cup Mirin
  • ½ cup Soy sauce
  • ¼ cup Sugar
  • 1 tsp Grated ginger


Salt flavor instructions

  • Cut the chicken thighs into 1.5 inch pieces
  • Cut the firm white portion of the green onion into 1.5 inch long pieces.
  • Alternately thread 3 to 4 chicken and green onion pieces onto the skewers.
  • Season with salt and pepper to taste
  • Air fry at 375F for 10 min. Turn the skewers over once at the 5 min mark.

Tare flavor instructions

  • Mix tare ingredients in a sauce pan and simmer over medium heat for 4 min. Let the sauce cool and set 1/4 cup aside for basting.
  • Cut the chicken thighs into 1.5 inch pieces
  • Cut the firm white portion of the green onion into 1.5 inch long pieces.
  • Place chicken in a ziplock bag and marinate for at least 30 min.
  • Alternately thread 3 to 4 chicken and green onion pieces onto the skewers.
  • Air fry at 375F for 10 min. Turn the skewers over and baste at the 5 min mark.

Keto Chicken Satay Sheet Pan Dinner

  • Author: Mellissa Sevigny
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1 x
  • Diet: Diabetic


This Keto Chicken Satay Sheet Pan Dinner is inspired by the popular flavors of Chicken Satay, including that yummy peanut sauce. A simplified preparation that eliminates the skewers and grilling, this dairy free low carb chicken sheet pan meal will be a hit with the entire family!


  • 1/4 cup canned coconut milk (unsweetened)
  • 2 tablespoons soy sauce
  • 1 tablespoon fish sauce
  • 1 teaspoon grated lime zest
  • 1 clove garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 2 tablespoons yellow curry powder
  • 1 teaspoon garam masala
  • 1 tablespoon granulated erythritol
  • 2 pounds boneless skinless chicken breast, cut into strips or cutlets
  • 3 cups riced cauliflower
  • 2 tablespoons avocado oil
  • Lime wedges, cilantro, shredded cabbage and/or cucumber slices to garnish
  • 1/2 cup peanut butter or almond butter (sugar free, all natural)
  • 2 teaspoons minced fresh ginger
  • 1 teaspoon minced fresh garlic
  • 1 tablespoon chopped fresh jalapeño pepper
  • 1 tablespoon fish sauce (sugar free)
  • 1 tablespoon white vinegar (sugar free)
  • 1 tablespoon lime juice
  • 2 tablespoons water
  • 2 tablespoons granulated erythritol sweetener


  1. Combine the coconut milk, soy sauce, fish sauce, lime zest, garlic, ginger, curry powder, garam masala, and erythritol in a large bowl. Add the chicken and stir well so all of the pieces are coated.
  2. Cover and marinate in the refrigerator for at least 2 hours or overnight (or freeze until ready to thaw and cook.)
  3. When ready to cook preheat the oven to 450 degrees Fahrenheit.
  4. Spread cauliflower rice over the sheet pan.
  5. Place the chicken pieces on top of the cauliflower.
  6. Drizzle with avocado oil.
  7. Bake for 20 minutes. Serve warm or cold with the peanut sauce, garnished with cucumber slices, shredded cabbage, lime wedges, and fresh cilantro if desired. Store leftovers in an airtight container for up to 5 days.
  1. Combine all of the sauce ingredients in a blender, magic bullet, or food processor and blend until smooth.
  2. Taste and adjust sweetness and saltiness to your preference before serving.
  3. Store leftovers in the refrigerator for up to 1 week.


Approximate net carbs per complete serving = 4g

Nutrition info for 2 T peanut sauce: 109 calories, 8g fat, 3g carbs, 1g fiber, 2g net carbs, 4g protein


  • Serving Size: 4 oz chicken, 1/2 cup rice, 2 T sauce
  • Calories: 353
  • Fat: 14g
  • Carbohydrates: 6g
  • Fiber: 2g
  • Protein: 40g

Keywords: Keto Chicken Satay, Keto Sheet Pan Dinner, Keto Chicken Dinner

Did you make this recipe?

2. Greek Salad

With Greeks&rsquo heavy use of vegetables on their dishes, this roundup wouldn&rsquot be complete without a proper veggie salad.

You&rsquoll only need seven ingredients to make this refreshing meal, and all of them are super easy to find at your local grocery store.

For a flavorful salad, you&rsquoll need to make sure that the chopped ingredients are similar in size.

This way, you&rsquoll get a mix of veggies, cheese, and olives with each bite.

Of course, the bright, zesty dressing is a must for a summery salad. Garnish with mint leaves for added freshness.

Thai-Style Grilled Pork Skewers Beat Takeout Satay Any Day

If you were to conduct a poll in the United States that asked people what comes to mind when they hear the words "Thai grilled skewers," I would wager that over 97 percent of folks would answer, "chicken satay." People love chicken satay, and I don't have any bones to pick with their skewer choices. I would also venture a guess that the absence of bone-picking is part of what appeals to a dining public that willed the "boneless chicken wing" into marketing existence. Satay can be great, but there are plenty of other Thai options in the grilled meat-on-a-stick extended universe. One of my favorites is moo ping—grilled pork skewers.

These skewers are made with thinly sliced pork shoulder that gets tossed in a punchy savory-sweet marinade, which balances the saltiness of Thai fish sauce, soy sauce, and oyster sauce with the roasty sweetness of palm sugar. Garlic and white pepper provide plenty of bite. Traditionally, the garlic is pounded to a paste in a mortar and pestle with cilantro root, but to make this dish more accessible, I simply mince the garlic cloves and substitute minced tender cilantro stems in place of the harder-to-find cilantro root. An optional, but highly recommended, pinch of MSG powder (a common ingredient used by Thai street food vendors) gives the marinade a final savory boost.

As with my al pastor skewers, I thinly slice pork butt into strips that are sized for skewering. After marinating for a few hours, the pork pieces get threaded onto skewers, bunched tightly together to prevent the skewer from burning and breaking during cooking the only parts of the skewers that should be exposed are a two-inch handle at the bottom, and just the very tip at the top.

Once the skewers are assembled, it's time to rig up your grill for skewer-cookery. The pork can be grilled directly over the coals, or on top of a wire rack balanced on the bricks.

As the pork cooks, I brush the skewers with unsweetened coconut cream, which forms a sticky, shiny glaze on the meat while also keeping the pork moist as it grills. The skewers need to be turned and brushed continuously in order for the meat to cook evenly, and to manage any flare-ups caused by dripping pork fat.

Once the meat is lightly charred and cooked through, take the skewers off the grill and let them rest for a couple of minutes before you dig in. The skewers are great as-is, but you can jazz them up with a squeeze of fresh lime, or, if you're feeling industrious, a batch of dried chili-vinegar dipping sauce for dunking. Nobody will be missing sad takeout satay.

Sweet Chili Chicken Egg Roll Skewers


  • 2 Van's Kitchen egg rolls (we used chicken)
  • 1 cup cut pineapple , grilled
  • 1 cup broccoli , steamed
  • skewers
  • 1 cup white rice
  • sweet chili sauce
  • sesame seeds


We love Van&rsquos since it&rsquos a family owned and operated company. They use high-quality ingredients to make delicious foods for our home. Van&rsquos Kitchen egg rolls are stuffed with freshly chopped veggies like celery, onions, carrots cabbage and then the protein, 100% white meat chicken, lean cuts of pork and shrimp. They&rsquove been a family favorite for over 30 years now, and they contain NO added MSG, making it a great option for my family, especially my daughter. It&rsquos also a certified woman and minority owned business. The CEO is a working mom of teenage boys.

This recipe is so easy to make that you could even make it as a fun family dinner night. Laugh, talk, enjoy spending time with each other and making your meal. If you don&rsquot like pineapple and broccoli you could swap out for other veggies like peppers, onions, carrots or even just enjoying the egg roll with skewered chicken is good too! My family loves the combination of salty, sweet, spicy and it&rsquos just a great meal for us. It cooks up quickly and great to make after a busy day.

Balsamic Fig Glazed Chicken

This fig chicken is fall-off-the-bone tender, deliciously juicy and finger-lickin&rsquo good, my friends! This easy baked chicken is coated in a sticky, sweet, slightly fruity and seriously scrumptious glaze with delicious notes of succulent figs and tart balsamic vinegar.

Made with 9 simple ingredients, this sticky chicken is the perfect easy dinner option that your entire family will love!

I used boneless, skinless chicken thighs, because they are full of tender, juicy flavor. However, if you want an even richer, more succulent chicken, feel free to use bone-in, skin-on chicken thighs. Or, if you are one of those people who prefers white meat, by all means, use chicken breasts.

To finish everything off this fig and chicken dish is garnished with pungent gorgonzola (or freshly grated parmesan) crunchy, salty walnuts, and earthy fresh thyme. While the cheese and nuts are completely optional, I don&rsquot recommend you skip them as they add a depth of texture and flavor!

If you are looking for a chicken dish that isn&rsquot dry, boring or bland &ndash look no further, because this is it!

Vietnamese lemongrass chicken skewers (Gà xiên nướng)

♥ Follow me on Facebook:
♥ Ingredients:
(3 portions).
1 lb boneless skinless chicken thighs.
1 small stick lemongrass.
1 garlic clove.
⅓ cup green onion, white part.
5 Kaffir lime leaves.
1 packed tbsp brown sugar.
½ tsp salt.
½ tsp paprika.
¼ tsp turmeric powder.
1 tsp cornstarch.
1 tbsp fish sauce.
¼ tsp freshly ground black pepper.
1 tsp honey.
½ tsp hoisin sauce.
6 10-inch bamboo skewers.
♥ Nguyên liệu:
Nguyên liệu:.
(3 phần).
1 lb (453g) thịt đùi gà, không da, không xương.
1 khúc sả nhỏ.
1 tép tỏi.
⅓ cup (khoảng 2 bó) hành lá, chỉ dùng phần gốc trắng.
5 lá chanh Thái.
1 muỗng canh ép chặt đường vàng.
½ tsp muỗng cà phê muối.
½ tsp muỗng cà phê ớt màu paprika.
¼ tsp muỗng cà phê bột nghệ.
1 tsp muỗng cà phê bột bắp.
1 tbsp muỗng canh nước mắm.
¼ tsp muỗng cà phê tiêu xay.
1 tsp muỗng cà phê mật ong.
½ tsp muỗng cà phê tương đen/ tương ăn phở.
6 10-inch (25 cm) que xiên.
♥ Here are a few of the tools I used in the video:
Victorinox 8-Inch Chef’s Knife:
OXO Good Grips 15-Inch-by-21-Inch Cutting Board:
Cuisinart Mini Food Processor:
Peugeot Paris U’Select Pepper Mill:
Anchor Hocking Oven Bake and Food preparation Set:
♥ Music courtesy of Audio Network

Video taken from the channel: Van’s Kitchen

Filipino Barbecue Skewers

One of my most enduring food memories is grubbing on skewer after skewer of Filipino Barbecue, but it wasn’t until my friend asked me to cook for her son’s 2nd birthday yesterday that I even thought of making it myself.

Chicken Skewers

Filipino Barbecue is usually made with pork or chicken. and the marinade is a combination of salty, sweet and citrus components. Many recipes call for 7-Up or Sprite, which works as a sweetener and tenderizer. I found a recipe that I liked and made some adjustments and additions to come up with this marinade. I’ll probably tweak this a bit more when I make it again, but here’s what I used yesterday.

Filipino Barbecue Marinade
1 cup soy sauce
1 head garlic, minced
1 onion, finely chopped
3 tablespoons of kalamansi juice or lemon juice
1 cup of lemon-lime soda
2 cups of tanglad (lemon grass) for whole chicken
1 teaspoon ground black pepper
1 teaspoon crushed red pepper.
3 tablespoons of brown or white sugar

This marinade works best with a 2-3 pounds of chicken or pork cut into cubes. If you use chicken, my preference is for thighs, but breast meat should work fine if you don’t like dark meat. It’s best to marinate the meat for only a couple hours instead of overnight, and then skewer the meat and grill it until it’s done.

Thai chicken satay skewers

If you can’t be bothered making the peanut sauce (or if you want a lighter option) you can leave it out the marinated skewers are still delicious on their own with a squeeze of lime and some fresh coriander, mint or basil scattered on top. The sauce is pretty good though!


600g-1kg boneless chicken thighs or breasts, chopped into bite-sized pieces
1 tbsp finely grated ginger
2 tsp ground cumin
1 tsp turmeric
2 tbsp fish sauce
Zest and juice of 1 lime
1 tbsp lemongrass paste (or finely mince 1 fresh lemongrass stem)
1 tbsp peanut or rice bran oil

Peanut sauce
1/3 cup peanut butter (or 3/4 cup roasted peanuts, processed to a crumb)
1 tbsp peanut or rice bran oil
1 tsp sesame oil
3 shallots, minced (or 1 medium onion)
4 cloves garlic, crushed
Pinch of chilli flakes
1 x 400g tin coconut cream
¾ cup chicken stock (reduced salt), or use water
1 tbsp soy sauce (use gluten-free if needed)
2 tsp fish sauce
2 tsp brown sugar
1-2 tsp lime juice, or to taste

Fresh chopped coriander, for serving
Extra lime wedges, for serving


To make the marinade, mix everything together in a large bowl. Add the chicken and mix to coat well. Cover and marinate in the fridge for at least 20 minutes or overnight.

Place a medium frying pan over a medium-low heat. Add the two oils and shallots/onion and cook, stirring occasionally, for 10 minutes, until the onion is soft and golden. Add the garlic and chilli flakes, and cook for another couple of minutes. Add the peanut butter, stock, coconut cream and soy sauce. Stir, and simmer gently (don’t let it boil) until thickened into a sauce. Stir occasionally. Add the fish sauce, lime juice and brown sugar – you can keep adjusting these until the balance of salty, sweet and sour are too your taste. Turn the heat off.

Thread the marinated chicken onto skewers that have been soaked in water.

Heat a splash of oil in a hot frying or grill pan, or on a barbecue heated to high, and cook the skewers until the chicken is cooked through, turning them to brown evenly.

Arrange the skewers on a plate and either drizzle the sauce over the chicken or serve it in a dipping bowl on the side. Serve with coriander leaves and extra lime wedges.