Yakitori Chicken Recipe

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10 min


10 min

Nutrition per portion

Calories 338 kCal 17%
Fat 14g 20%
  -  Saturates 3g 15%


  • 4tbsp dry sherry
  • 3tbsp soy sauce
  • 1tbsp caster sugar
  • 4 skinless, boneless chicken breasts, cut into bite-sized chunks
  • 1/4 watermelon, peeled, deseeded and cut into 2cm chunks
  • 1 small cucumber, peeled, deseeded and cut into 2cm chunks
  • 1 chilli, deseeded and finely chopped
  • 4tbsp olive oil
  • 2tbsp Japanese rice vinegar
  • You will need
  • metal skewers


  • Mix together the sherry, soy sauce and sugar. Add the chicken, toss well and place in a ziplock bag and chill for at least an hour.

  • Mix together the melon and cucumber, add the chilli, olive oil and Japanese rice vinegar, toss and leave for the flavours to develop while you cook the chicken.

  • Skewer the chicken and cook on the barbecue for about 10 minutes, turning when charred until cooked through. You can also cook this in a griddle pan or under the grill. Serve the hot chicken with the dressed salad.

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