20-Min Yakitori Chicken with Shishito & Cabbage
Grilled marinated chicken skewers with a glossy soy-mirin glaze, served alongside charred shishito peppers and crisp shredded cabbage. Tastes like a Japanese yakitori bar — ready in under 20 minutes.
- Total time
- 20 min
- Servings
- 2
- Calories
- 320
- Protein
- 38g
Ingredients
- 1 lb (cut into 1.5-inch cubes) boneless, skinless chicken thighs
- 3 tbsp soy sauce
- 2 tbsp mirin (or honey)
- 2 cloves (minced) garlic
- ½ tbsp (minced) ginger
- 8 oz shishito peppers
- 2 cups shredded cabbage
Instructions
- 1
Whisk soy sauce, mirin, minced garlic, and ginger in a small bowl.
- 2
Add cubed chicken to the glaze and toss to coat evenly. Thread onto skewers.
- 3
Heat a grill pan or skillet over medium-high heat until it shimmers, about 90 seconds.
- 4
Grill skewers 3 minutes per side without moving, until edges caramelize and chicken is cooked through.
- 5
Push skewers to the side. Add shishito peppers to the pan, char 2 minutes until blistered and soft.
- 6
Serve skewers hot with charred peppers and shredded cabbage on the side.
Tools you’ll need
- bamboo or metal skewers (soaked if bamboo)
- grill pan or 12-inch skillet
- small mixing bowl
- whisk
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