Chicken Yakitori

with Seaweed Salad and Cucumber Sunomono

Yakitori is a traditional Japanese dish of glazed chicken which is skewered and cooked over a charcoal grill. While the name may sound exotic, Chicken Yakitori is actually an easy and fun to prepare weeknight dinner. Served along-side flavorful and nutritious hijiki and sunomono salads, this meal should appeal to both kids and parents alike. And don't worry, there's no need for special kitchen equipment; your broiler will do just fine!

Ingredients

  • jidori chicken

    shoyu chicken glaze
    (Shoyu, mirin, apricot purée, honey, thai ginger, yuzu juice, aromatic spices)

    seaweed

    edamame

    sliced radishes

    shredded carrots

    kiaware
    (Daikon sprouts)

  • Japanese plum sauce
    (Coconut aminos, mirin, rice vinegar, umeboshi plums, dried plums, coconut sugar, ginger, aromatic spices)

    skewers

    Persian cucumbers

    bracing dressing
    (Water, rice vinegar, organic cane sugar, lemongrass, ginger, aromatic spices)

    sesame seeds

    shichimi

Kids icon

Getting Your Kids Involved:

Kids can help put the chicken on the skewers and make the seaweed and cucumber salads. Just make sure they thoroughly wash their hands after touching raw chicken. 

Encouraging Picky Eaters:

If kids are hesitant to try the seaweed, try stirring a little bit into a bowl of rice to get them used to the taste.

Instructions

1Step One

Bring a medium pot of water to a boil over high heat.  Cut the chicken into approximately 1-1.5" cubes. Place chicken in a bowl along  with ¾ of the chicken glaze and toss to coat thoroughly. Marinate chicken for at least 10 minutes before cooking.* Place the seaweed in a bowl of warm water and let it soak for 5 minutes.

2Step Two

Drain the water from the seaweed, then add to the boiling water. Reduce to a simmer and cook for 10 minutes, adding the edamame in the final minute of cooking. Place the radishes and the carrots into a bowl and season lightly with salt. When the seaweed and edamame are cooked, strain out the water, leaving the veggies in the strainer until they are well drained. Add the seaweed, the edamame and the kiaware to the carrots and radishes. Drizzle with Japanese plum sauce, toss to combine and set aside. 

3Step Three

Thread 3 pieces of chicken onto the top half of each skewer, making sure to keep the pieces close together. Set oven to broil. Lay the skewers onto an aluminum foil or parchment-lined baking sheet and cover or wrap the exposed wood with aluminum foil (so the wood doesn't burn).** Place baking sheet on the middle oven rack, cook for 5 minutes, flip skewers, and broil for an additional 5 minutes, or until the chicken is cooked through. Remove baking sheet from the oven and baste chicken lightly with some of the remaining chicken glaze.

4Step Four

Slice the cucumbers into thin coins and place into a bowl. Season lightly with salt and let rest for two minutes. Pour in the bracing dressing, sprinkle with sesame seeds and toss to coat. Serve the yakitori accompanied by the seaweed salad and cucumber salad. You can use the remaining chicken glaze as a dipping sauce for the chicken. If desired, the shichimi can be used to season everything to taste. Enjoy!

Tips icon

Tips

  • * For extra flavor, you can marinate the chicken for up to 8 hours prior to cooking it.
  • ** Alternatively, you can soak skewers in water for 20-30 minutes before threading them.
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