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.
