Herb Glazed Yakitori Chicken and Shishito Pepper Skewers
Serves
4-6
Total Time
22 minutes
Prep Time
10 minutes
Cook Time
12 minutes
About
Juicy chicken yakitori gets brushed with a glossy herb glaze while blistered shishito peppers add that smoky, slightly unpredictable kick. It’s part teriyaki chicken skewers recipe, part BBQ chicken skewers, energy, and easy enough for weeknights, impressive enough for when friends “just happen to stop by." Tips & Tricks- Cut evenly, cook evenly. Keep chicken pieces uniform so your chicken skewers yakitori cook at the same pace and stay juicy.
- High heat, quick char. For the best grilled chicken kabobs texture, use medium-high heat and turn frequently to get caramelized edges without drying out the center.
- Embrace the blister. A proper shishito pepper recipe means letting the peppers blister and blacken a bit. That char adds flavor and makes the platter look like you really know what you’re doing.
Ingredients
1½ pounds boneless, skinless, chicken breasts or thighs, cut into 1½-inch pieces
1 tablespoon olive oil
Salt and black pepper
12-16 shishito peppers
½ cup Kikkoman® Teriyaki BBQ Sauce Garlic & Green Onion
1 teaspoon toasted sesame seeds
Directions
- If using wooden skewers, soak in water for 20 minutes. Toss chicken pieces with olive oil, salt, and black pepper in a bowl.
- Thread chicken and shishito peppers alternately onto skewers.
- Heat grill to medium-high, about 400°F. Lightly grease grates with cooking oil. Place skewers on grill. Cook for 10–12 minutes, turning every 3-4 minutes.
- During the last 3–4 minutes of grilling, brush skewers generously with Teriyaki BBQ Garlic & Green Onion sauce. Turn and brush again to create a glossy glaze.
- Remove from grill. Sprinkle with toasted sesame seeds and serve right away.
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