How can I best store this yakitori?

Uncooked marinated chicken can be stored for a maximum of 24 hours in the refrigerator. Cooked skewers remain good for another 2 days. Freezing is also possible: raw for up to 3 months, cooked for up to 2 months.

Can I make this yakitori without a barbecue?

Yes, absolutely. I very often just make them in a grill pan. A regular pan or air fryer works too, as long as you fry the chicken until it is a nice golden brown and cook it through completely.

Can I make the marinades in advance?

Yes, that is actually ideal. You can perfectly prepare the marinades a day in advance and let the chicken marinate immediately.

Which chicken is best to use?

Chicken tenderloins are my favorite here because they are tender and easy to thread onto a skewer. Regular chicken breast works too, but cut it into long strips.

What do I serve with it?

I like to serve this with rice, grilled vegetables, a refreshing cucumber salad, or a simple coleslaw. It's also delicious as an appetizer, just straight from the stick.

Yakitori assortment

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25 minutes preparation + 1 hour soaking + minimum 1 hour marinating + 10 to 12 minutes grilling

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Easy

I really love making yakitori, it's popular and delicious as barbecue season approaches. They are basically those Japanese skewers grilled over charcoal. So tasty, super easy, and very versatile too. Here, I'm making a base with four types of chicken and four different flavors, so there's a favorite for everyone. And psst… don't tell anyone, but you can just as easily prepare them in a grill pan.

I really love making yakitori, it's popular and delicious as barbecue season approaches. They are basically those Japanese skewers grilled over charcoal. So tasty, super easy, and very versatile ...

Ingredients

What do you need?

Quantity: 4P

Basic
800 g small chicken tenderloins or small chicken fillets
16-24 wooden skewers

Marinade 1
chives & garlic
200 g chicken tenderloins
2 tablespoons olive oil
1/2 bunch chives, finely chopped
1 clove of garlic, finely grated
pepper salt
extra chives for garnish

Marinade 2
200 g chicken tenderloins
2 tablespoons sunflower oil
1 tsp grated fresh ginger
1/2 bunch of coriander, finely chopped
salt and pepper
extra coriander for garnish
extra ginger in fine julienne for garnish

Marinade 3
200 g chicken tenderloins
200 g Gouda, in 12 cubes
2 tablespoons olive oil
zest of 1 lemon
1 tbsp sesame seeds
pepper salt

Marinade 4
200 g chicken tenderloins
2 tablespoons olive oil
1 tbsp honey
1 tsp rosemary, finely chopped
salt and pepper
a few thyme leaves for garnish

800 g small chicken tenderloins or small chicken fillets
16-24 wooden skewers

chives & garlic
200 g chicken tenderloins
2 tablespoons olive oil
1/2 bunch chives, finely chopped
1 clove of garlic, finely grated
pepper salt
extra chives for garnish

200 g chicken tenderloins
2 tablespoons sunflower oil
1 tsp grated fresh ginger
1/2 bunch of coriander, finely chopped
salt and pepper
extra coriander for garnish
extra ginger in fine julienne for garnish

200 g chicken tenderloins
200 g Gouda, in 12 cubes
2 tablespoons olive oil
zest of 1 lemon
1 tbsp sesame seeds
pepper salt

200 g chicken tenderloins
2 tablespoons olive oil
1 tbsp honey
1 tsp rosemary, finely chopped
salt and pepper
a few thyme leaves for garnish

Make it veggie!

Make exactly the same 4 marinades as above and let the tofu or vegetarian pieces marinate for at least 1 to 2 hours. Tofu absorbs flavor a little slower, so longer is certainly fine.

Pat the tofu dry and cut into long strips or blocks. If you are using vegetarian chicken pieces, you can immediately divide them into 4 portions.

Thread everything onto the skewers. For the cheese version, I alternate tofu or veggie meat with cubes of Gouda, or I skewer the tofu around it if possible.

Grill for 8 to 10 minutes on the barbecue or in a grill pan, turning regularly.

Finish as with the chicken versions.

Preparation method

How do you make this?

Soak the wooden skewers in cold water for at least 1 hour. This prevents them from burning as quickly on the barbecue or in the grill pan.

Divide the chicken fillets into 4 equal portions of approximately 200g.

Make the first marinade by mixing the olive oil with chives, garlic, pepper, and salt. Mix with the first portion of chicken, cover, and let marinate in the refrigerator for at least 1 hour.

Make the second marinade by mixing the sunflower oil with grated ginger, coriander, pepper, and salt. Mix with the second portion of chicken, cover, and let marinate in the refrigerator for at least 1 hour.

Make the third marinade by mixing olive oil, sesame oil, lemon zest, pepper, and salt. Mix with the third portion of chicken and let marinate in the refrigerator for at least 1 hour. Meanwhile, cut the Gouda into 12 cubes.

Make the fourth marinade by mixing olive oil, honey, rosemary, pepper, and salt. Mix with the fourth portion of chicken, cover, and let marinate in the refrigerator for at least 1 hour.

Thread the marinated chicken onto the soaked skewers. For the cheese version, I skewer the meat in a snake shape around 3 cubes of cheese per skewer, so that the cheese grills nicely and softens.

Heat the barbecue or a grill pan over medium heat.

Grill the skewers for 8 to 10 minutes in total, depending on the thickness, turning them regularly. Ensure the chicken is fully cooked and turns a beautiful golden brown.

Finish the chive-garlic skewers with extra finely chopped chives.

Finish the coriander-ginger skewers with extra coriander and fine julienne of ginger.

Finish the cheese-lemon skewers with sesame seeds.

Finish the honey-rosemary skewers with thyme leaves.

Serve immediately, hot from the grill.

Tips

Chicken tenderloins are ideal because they stay tender and are easy to thread onto skewers.
If using regular chicken breast, cut it into long strips so you can roll them up nicely or thread them onto the skewers in a zigzag pattern.
Feel free to prepare the marinades a day in advance. That saves work and adds even more flavor.
For the cheese version, it is best not to grill too hot, so that the cheese softens without immediately falling apart.
Delicious with steamed rice, a fresh cucumber salad, or grilled corn.
Storage
In the refrigerator: I store uncooked marinated skewers covered in the refrigerator for a maximum of 24 hours. Cooked skewers can be kept for another 2 days in a sealed container.
In the freezer: Raw marinated chicken can be frozen for up to 3 months. Preferably freeze without wooden sticks. Cooked skewers can also be frozen for up to 2 months, although the texture of the cheese version does not remain as nice.
Reheating: Allow to thaw in the refrigerator. Then heat the skewers in a grill pan, oven at 180°C, or air fryer at 170°C for a few minutes until they are thoroughly heated. I prefer to heat the cheese version slowly in the oven.