🍢 Yakitori momo (chicken thigh skewers)
Momo is the most popular cut at any yakitori bar: bite-sized pieces of boneless chicken thigh threaded on bamboo skewers and grilled over charcoal. Brushed several times with glossy, sweet-savoury tare sauce, the meat turns lightly caramelised outside and stays juicy inside. It is served hot off the grill, often with sliced scallion, as a snack with drinks.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 400 g boneless chicken thigh, cut into 3 cm pieces
- 80 ml tare sauce
- 2 scallions, thinly sliced
- 1 tsp vegetable oil
- Bamboo skewers, soaked in water for 20 minutes
Method
- Thread 4–5 pieces of chicken onto each soaked skewer, keeping them tight.
- Brush lightly with oil and grill over high heat for 4 minutes per side.
- Brush with tare and grill 1 minute more; repeat twice to build the glaze.
- Scatter with scallion and serve straight away.
How to make it lighter
- Trim visible fat and skin from the thighs to cut calories noticeably.
- Brush the tare on only at the end and use a thin coat — the glaze carries most of the sugar.
- Order or cook 2–3 skewers and fill the plate with grilled vegetables.
History
Skewered grilled chicken has been sold at Japanese food stalls since at least the late 19th century, and yakitori became everyday bar food in the decades after the Second World War. Momo simply means "thigh", and yakitori shops name their skewers by the cut of the bird used.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →