Yakitori BBQ Squash and Chicken Skewers
Japanese-inspired grilled chicken and squash kabobs glazed in a umami-rich mirin and soy sauce marinade. Sweet brown sugar balances the savory depth of garlic and fermented soy, while cubed squash softens and caramelizes alongside tender chicken thighs. The skewers develop a glossy glaze from regular basting, creating contrast between charred edges and juicy interiors. Perfect for fall entertaining or casual weeknight dinners when you want restaurant-quality results without fussy technique. This version combines yakitori tradition with seasonal squash for lighter, vegetable-forward grilling that feeds a crowd. Spring onion garnish adds fresh bite and color.
Ingredients
- 1 large squash, cleaned and cubed, cubedzucchini1:1vegetable
faster cooking, milder flavor, lighter autumn appeal
- 8 boneless skinless chicken thighs, cut into chunks
- 4 green onions, finely chopped
- ½ cup mirin
- ½ cup soy sauce
- 2 tablespoons brown sugar
- 2 garlic cloves, finely minced
- 8 skewer sticks
- 1 tablespoon vegetable oil, for grilling
- salt, to taste(optional)
Instructions
- 1
Combine mirin, soy sauce, brown sugar, and minced garlic in a bowl, stirring until sugar dissolves.
- 2
Add chicken thigh chunks and half the squash cubes to the marinade and refrigerate for at least an hour.
- 3
Preheat grill to medium-high heat.
- 4
Thread chicken and squash pieces alternately onto skewer sticks.
- 5
Oil grill plates lightly and place skewers on the grate.
- 6
Cook for 10-15 minutes on each side until chicken is cooked through and squash is tender, basting regularly with marinade.
- 7
Transfer to a serving dish and garnish with chopped green onions.
Tips
Marinate chicken and squash separately if cooking time differs in your grill environment. Remove squash earlier if it softens faster than chicken reaches safe temperature, preventing mushiness.
Reserve unused marinade in a separate bowl before adding raw chicken. Use this reserved portion for basting to avoid cross-contamination while building flavor depth on the grill.
Soak wooden skewers in water for at least 30 minutes before threading to prevent charring. Metal skewers conduct heat effectively but require longer cooling time before handling.
Good to Know
Cooked skewers keep refrigerated in an airtight container for 3 days. Reheat gently on the grill or in a warm oven to restore texture.
Marinate chicken and squash up to 12 hours in advance. Thread skewers up to 4 hours before grilling; cover and refrigerate.
Serve with steamed rice, grilled vegetables, or a crisp cucumber salad. Pairs well with cold Japanese beer or sake.
Common Mistakes
Skip the basting step to avoid dry chicken. Regular glaze application keeps meat juicy and builds the characteristic yakitori shine.
Don't marinate longer than 12 hours or soy sauce will overpower and salt-cure the chicken texture.
Never forget to preheat the grill to medium-high or the exterior won't caramelize before the interior dries out.
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I prepare these skewers in advance?
Yes. Marinate chicken and squash up to 12 hours ahead. Thread onto skewers up to 4 hours before grilling and refrigerate covered. This saves time at the grill while flavors deepen. Bring to room temperature 15 minutes before cooking for even heat distribution.
What if I don't have mirin?
Substitute equal parts honey or maple syrup mixed with a splash of rice vinegar to approximate the sweet-salty balance. Honey works seamlessly; maple adds autumn character but alters the traditional yakitori profile slightly. Both work well for glazing.
Can I freeze cooked skewers?
Yes, freeze cooked skewers in an airtight container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the grill, in a warm oven, or under the broiler until heated through. Reheating on the grill restores the charred texture best.