Asian Chicken Yakitori Meatball Skewers

French

These yakitori-style chicken meatball skewers cook fast in a pan or on a griddle.

Brushed with alcohol-free yakitori and teriyaki sauces, they turn glossy and tender, an easy asian chicken dinner served with fluffy white rice.

Yakitori Chicken Meatball Skewers: Pan or Griddle with Alcohol-Free Teriyaki Glaze

Here’s a recipe I’ve been meaning to share for ages : chicken yakitori meatball skewers, a dish that’s taking over restaurant menus across the UK.

Traditionally, yakitori is a beloved Japanese grilled chicken skewer, brushed with a glossy sweet-and-salty glaze.

Unfortunately, many restaurant versions aren’t halal and often contain mirin or sake, which makes them off-limits for some of us.

That’s why I decided to create my own halal-friendly, alcohol-free yakitori, made entirely from scratch at home.

This version uses tender chicken thigh meatballs, lightly glazed in homemade yakitori and teriyaki sauces, both rich in umami and completely alcohol-free.

They’re simple, juicy, and cook beautifully on a griddle (plancha) or in a regular pan.

I used to grill mine outdoors on a gas plancha, my faithful barbecue companion.

But since moving, I’ve switched to an electric griddle, which works just as well.

If you’re after authentic flavour with minimal effort, these Asian chicken skewers are a must-try.

Ingredients for yakitori chicken meatball skewers

• 500 g boneless chicken thighs: juicier than breast, perfect for tender meatballs (skin off, roughly chopped).
• 1 egg yolk: helps bind the mixture so the meatballs hold their shape.
• 1 tsp grated ginger: fresh, bright flavour; finely grated works best.
• 2 tbsp cornstarch (cornflour): improves texture and helps the mixture set without drying out.
• 2 tsp yakitori sauce: seasons the meat mixture from the inside for deeper flavour.
• 1 garlic clove: finely grated or minced so it distributes evenly.
• Teriyaki sauce (for cooking + serving): for glazing and extra sauce at the table.

Step-by-step: easy yakitori meatball skewers

• Prep the chicken : Remove skin, debone if needed, then roughly chop the chicken thighs.
• Blend the base : Add chicken + garlic to a food processor and pulse until minced (avoid over-processing into a paste).
• Season and bind : Add egg yolk, yakitori sauce, and grated ginger, then pulse just until combined.
• Add cornstarch : Stir in cornstarch (or pulse briefly) until the mixture becomes slightly tacky and holds together.
• Shape the meatballs : With lightly damp hands, form small to medium meatballs (even size = even cooking).
• Brown in a pan : Heat a thin layer of oil and cook meatballs over medium heat, turning until deeply golden and cooked through.
• Skewer + glaze : Thread 3–4 meatballs per skewer, then brush generously with teriyaki sauce.
  • Optional: return to the pan for 1 minute to set the glaze and boost shine.
• Serve : Serve hot with white rice, with extra teriyaki sauce on the side.

Cooking options (choose what you have)

– Griddle / plancha (best flavour)

• Preheat well until hot: you want quick searing for a light char and a juicy centre.
• Lightly oil the surface (or brush the meatballs) to prevent sticking.
• Cook the meatballs, turning often, then brush with teriyaki at the end so it caramelises without burning.
• Great for cooking a larger batch evenly, with less oil than frying.

– Pan (easiest indoor method)

• Use a non-stick or heavy pan, with a small drizzle of oil.
• Cook over medium heat and turn regularly for an even golden colour.
• Add the teriyaki glaze once the meatballs are cooked, then roll them in the sauce for 30–60 seconds (high heat can scorch the glaze).
• If the pan dries out, add a tiny splash of water to loosen the sauce.

– Oven / Air Fryer (hands-off option)

• Bake or air-fry the meatballs until cooked through and lightly browned.
• Brush with teriyaki, then return briefly to heat to set the glaze (a quick extra blast gives that “lacquered” look).
• Ideal when you want less stovetop time and a cleaner finish.

Storage, freezing, reheating (food safety)

– Fridge: keep up to 2 days in an airtight container once fully cooled.

– Freezer: freeze up to 2 months, ideally meatballs without sauce (add glaze after reheating).

– Reheat: warm gently in a pan with a splash of water or sauce until hot throughout (high heat can dry them out).

Serving ideas

• Classic: white rice + extra teriyaki drizzle.
• Fresh: cucumber salad, shredded cabbage, or steamed broccoli.
• Toppings: sesame seeds, spring onion, a squeeze of lime.

Other Dish from Asian cuisine

• Chinese Beef and Onion Stir-Fry
• Egg Fried Rice
• Thai Red Curry Chicken
• Vegetarian Ramen soup Recipe