Photo of Four-Ingredient Chicken Yakitori by WW

Four-Ingredient Chicken Yakitori

Total Time
50 min
10 min
10 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. 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).


Cooking spray

5 spray(s)

Reduced sodium teriyaki sauce


Toasted sesame oil

1 Tbsp

Uncooked boneless skinless chicken breast

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

Uncooked scallion(s)

8 medium, white and light-green parts only, plus more for garnish (optional)


  1. In medium bowl, whisk teriyaki sauce and sesame oil. Add chicken and toss to coat. Marinate at room temperature for 30 minutes.
  2. Off heat, coat grill rack or grill pan with nonstick spray. Preheat gas grill or grill pan to medium-high, or prepare medium-high fire in charcoal grill.
  3. Remove chicken from marinade and pour marinade into small saucepan. Bring to boil and cook marinade until syrupy, 2 to 3 minutes. Cut white and light-green parts from each scallion into 2 pieces, each about 1 1⁄2 to 2 inches long. Using 8 (6-inch) skewers, alternately thread 3 chicken pieces and 2 scallion pieces on each skewer.
  4. Coat skewers with nonstick spray. Grill skewers until chicken is lightly charred and cooked through and instant-read thermometer inserted into centers registers 165°F, 3 to 4 minutes per side. (If grilling more scallions for garnish, coat scallions with nonstick spray and grill for about 1 minute per side.) Brush skewers with reduced marinade and garnish with more scallions (if using).
  5. Serving size: 2 skewers