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Maple and Soy–Glazed Chicken Skewers

4 Servings

40 minutes

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For these savory-sweet chicken skewers loosely based on Japanese yakitori, we layer on the flavors—first as a quick marinade for the chicken, then as a basting sauce and finally as a finishing sauce. The final coating helps the sesame seeds or scallions—or both—adhere to the chicken. Serve with rice and a crunchy slaw or make into a sandwich or wrap with shredded vegetables and a smear of mayonnaise. For easy clean up, line the baking sheet with foil.



40 minutes


  • ½
  • 1

    tablespoon finely grated fresh ginger OR 3 medium garlic cloves, finely grated OR both

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Diana L.
August 8, 2022
This was a good recipe
It was easy to make. I grilled it on the Traeger at 425. I would save some sauce that goes on the chicken during grilling so I can put it all over it at the end. The sauce could go over rice too. Great recipe!
Judy P.

Can you use chicken breasts?

Janelle C.

Hi Judy,

You can substitute the chicken thighs with chicken breast, but because breast tends to be a drier protein be cautious not to overcook the chicken.

The Milk Street Team

Robin R.

Good, but not out of this world. The glaze isn't quite as sticky as I'd like. Easy, solid recipe for midweek - particularly if you trim your thighs and maybe make the marinade ahead - but I wouldn't make this for company. Everyone ate it up though!

Jody N.

Although the instructions do not say, I'm assuming that you put the chicken into the first mixture as a marinade. How long do you recommend we marinate the chicken?

Lynn C.

Hi Jody -

No need to let the mixture sit in the soy mixture before threading onto the skewers. Since marinades don't really penetrate the meat anyway, we simply coat the exterior and reserve some of the mixture to add another layer after they have cooked.

The Milk Street Team

Anne W.

Super easy and tasty. Used both ginger and garlic. Husband like it, too.

David T.

Enjoyed. Simple and flavorful. We paired with the brussels sprouts with sesame seeds and scallions. Also in Cookish. A very nice cookbook both for the palate and eye. We are about 20 recipes into it.

Emily B.

I’m going to try this on a charcoal grill this weekend. I wonder if you’d recommend a combination of direct and indirect heat, or just all direct heat? If I don’t get an answer, I’ll wing it and let you know how it goes. :)

Lynn C.

Hi Emily -

This *should* be OK over direct heat, but we haven't tested it on the grill. To be on the safe side, if we were making this we would probably set the grill up for indirect just in case the coating starts to char too quickly.

The Milk Street Team