Photo of Four-ingredient chicken yakitori by WW

Four-ingredient chicken yakitori

2 - 4
PersonalPoints™ per serving
Total Time
50 min
10 min
30 min
When you skewer chicken breast cubes with scallions and slather them in a salty, slightly sweet sauce, some real magic happens. As the skewers grill, the sauce caramelizes and chars in the most delicious way. For the most robust smoky flavour, get outside and cook on an outdoor grill. You can also cook these inside on a grill pan for a lighter hint of smoke and char. We use short 6-inch skewers here, but you can use fewer long skewers if that’s what you have (if using a grill pan, just make sure they’ll fit in the pan).


Reduced sodium teriyaki sauce


Toasted sesame oil

1 tbsp(s)

Uncooked boneless skinless chicken breast

1 pound(s), cut into 24 (1 1/2- to 2-inch) pieces

Cooking spray

5 spray(s)

Uncooked scallion(s)

8 medium, plus more for garnish (optional)


  1. In a medium bowl, combine teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
  2. Meanwhile, coat grill rack with cooking spray. Preheat outdoor grill to medium-high heat.
  3. Remove chicken from marinade, reserving marinade. Pour marinade into a small saucepan. Bring to a boil and cook until syrupy, 2 to 3 minutes.
  4. Cut the bottom part (white and light green part) of each scallion into 2 (1-½ to 2-inch) pieces. Onto 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces. (If using wooden skewers, soak in water 20 minutes prior to use to prevent charring.) Coat skewers with cooking spray and grill until chicken is cooked through and lightly charred, 2 to 3 minutes per side. If grilling additional scallions, coat with cooking spray and grill about 1 minute per side. Brush skewers with reduced marinade.
  5. Serving size: 2 skewers