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Chicken yakitori

Chicken yakitori

Total Time
25 min
10 min
15 min
A Japanese classic of skewered chicken and shallots, coated with a sweet and salty sauce that caramelises and chars to a magical glaze over a hot grill.


Teriyaki sauce

cup(s), (85ml)

Sesame oil

1 tsp

Skinless chicken breast

500 g, cut into 24 x 3-4cm pieces

Green shallot(s)

4 individual

Oil spray

1 x 3 second spray(s)


  1. Whisk teriyaki sauce and oil in a medium bowl. Add chicken and toss to coat. Marinate at room temperature for 15 minutes.
  2. Meanwhile, trim dark green tops from shallots. Cut the white and light green parts into 16 x 4cm pieces.
  3. Remove chicken pieces from marinade and set aside. Pour the remaining marinade into a small saucepan and bring to the boil. Boil for 2-3 minutes, until reduced and syrupy. Remove from heat.
  4. Using 8 x 15cm-long wooden skewers, thread 3 chicken pieces and 2 shallot pieces alternately onto each skewer.
  5. Lightly spray a grill pan or barbecue with oil, then heat over a medium-high heat. Cook skewers, turning and brushing with reduced marinade occasionally, for about 12 minutes or until chicken is lightly charred and cooked through.


TIPS: Soak the wooden skewers in a dish of water for 30 minutes before threading with chicken and shallots to prevent them burning during cooking. To avoid wastage, freeze the shallot trimmings in a reusable container for later use in soups and stocks.