Baby grilled yakitori chicken is so delicious. Succulent and super tasty with the yakitori glaze.

Serve with steamed jasmine rice and grilled asparagus. Have a little extra yakitori sauce to drizzle more over the chicken and rice.

The Yakitori sauce recipe is the real winner in this dish. Yakitori literally means grilled chicken skewers traditionally.

You can make the yakitori sauce in advance and store in an airtight container in the fridge for later use.

You can use the Yakitori sauce for multiple other dishes:

  • Yakitori Salmon
  • Yakitori grilled vegetables
  • Yakitori beef skewers
  • Yakitori king prawn skewers
  • Grilled tofu and shitake skewers

As you can see, the choices are endless with the yakitori sauce.

The preparation of deboning the baby chicken takes a little extra time yet saves you time when cooking and gives your guests a bone-free and juicy chicken.

If you have a good butcher, ask nicely if they could debone the baby chicken for you. If not, use scissors to cut down the back on the chicken and debone the breasts away from the breast bone. Then cut away the meat from the bone around the leg to take away the leg bone. Be careful not to pierce the skin on the front of the chicken.

You don’t have to debone the chicken, instead you can spatchcock the chicken. It will just take longer to cook.

I like to marinade the boneless baby chicken for 2-3 hours or overnight, in a little ginger and teriyaki dressing.

To cook, pat dry the marinated baby chicken with a tea towel and then grilled each side for 2 to 3 minutes. Glaze with yakitori sauce and bake in the oven at 180°c for 8 to 10 minutes if boneless or 15 to 20 minutes if it’s spatchcock.

Spatchcock is easier to prepare yet takes longer to cook so a little extra preparation gives you a quicker cooking time and more time to be with your guests.

Sprinkle with chopped chives and toasted sesame seeds for decoration. Serve and enjoy.

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Yakitori Grilled Baby Chicken

  • Author: Paul Deehan
  • Prep Time: 3hrs
  • Cook Time: 25
  • Total Time: 3hrs 25 minutes
  • Yield: 46 1x


  • 4 x baby chickens – deboned leaving the wingtips or spatchcock
  • 2 x bunch of asparagus 
  • 250 ml Kikkoman teriyaki marinade
  • piece of ginger
  • chopped chives
  • toasted white sesame seeds
  • 2 x cups white rice

Yakitori sauce 

  • 6 Tbsp light soy sauce
  • 6 Tbsp sake
  • 6 Tbsp sugar
  • 4 Tbsp mirin


Yakitori Sauce

  1. Measure out and heat to boil the mirin and sake in a pan.
  2. Add the soya sauce and sugar and mix well.
  3. Reduce on medium heat to slow bubbles form.
  4. Allow cooling and store in an airtight container in the fridge until needed.


  1. Use scissors to cut down the back on the chicken and debone the breast away from the breast bone. Be careful not to pierce through the skin. Leave the wingtip unboned.
  2. Cutaway the meat from the leg bone, and take off the leg bones. 
  3. Marinade the deboned chicken in the teriyaki marinade with grated ginger. Leave to marinate for 2-3 hours or overnight.
  4. Make the yakitori sauce and store in the fridge.
  5. Pat dry the marinated chicken on a tea towel.
  6. Wash and cook your rice in a rice cooker with equal amounts of water to rice.
  7. Cutaway the tough stems of the asparagus and peel.
  8. Heat a grill pan and lightly oil your baby chickens, grill each side for 2 to 3 minutes until a little golden brown.
  9. Glaze with yakitori sauce. (Save some for pouring extra over the baby chicken after cooking and the asparagus
  10. Bake in the oven for 8 to 10 minutes at 180°c (Spatchcock cooking time in notes)
  11. While your chicken is cooking in the oven, grill your asparagus in the same grill pan for 3 to 5 minutes.
  12. Heat up the extra yakitori sauce in a small pan.
  13. Check the chicken is fully cooked, the juices should run clear from the leg bone. 
  14. Let the chicken rest for a minute, cut into pieces and then serve with extra yakitori sauce, sprinkle with sesame seeds and chopped chives. 
  15. Serve with steamed rice and grilled asparagus on the side and enjoy.


Spatchcock will be easier to prepare, just split down the back on the chicken and press flat. Marinade and pan grill the same and bake at 180°c for 22 to 28 minutes. 

Check your chicken is fully cooked before serving, the legs should run clear when pierced with a knife. 

Make 2 or 3 times the amount of Yakitori sauce for other dishes. Last for 1 month in an airtight container in the fridge.