Negima—chicken placed alternately on a skewer with green onion or scallion—is one of the most popular yakitori dishes.
Tender pieces of chicken fillet (a.k.a. chicken tenders) are marinated in miso, yuzu zest, mirin, and sake for a delicate sweet-salty flavor.
A play on pesto grilled chicken, this recipe uses miso paste in place of Parmesan to create a savory, flavor-packed marinade.
Skewered chunks of juicy grilled chicken breast, finished with sake and served with soy sauce and wasabi.
Combine ginger, garlic, fermented chili-bean paste, and soy sauce to make a flavorful marinade for grilled half chickens.
Chicken tenders, which are cut from the breast, are grilled or broiled on bamboo skewers.
Wasabi’s subtle heat pairs wonderfully with juicy chicken breast in these grilled skewers.
Yakitori means “grilled chicken,” but you can also add seasonal vegetables and boiled quail eggs to skewers for grilling.
This simple grilled chicken is anything but plain.
This easy grilled chicken recipe is a fast track to weeknight dinner, with a built-in marinade that’s made entirely with inexpensive ingredients you may already have in your pantry.
Crack open the grill and get the fire going—these birds are waiting. Find the best grilled chicken recipes for breasts, thighs, wings, and whole chickens.
Should you wash chicken before cooking? Julia Child said yes, but today’s experts say no.
A few chef tricks for the very best, juiciest Japanese grilled chicken meatballs. Learn how to make tsukune on your grill at home.
The best tsukune, or Japanese chicken meatballs, are nicely caramelized, well seasoned, and juicy—and served straight off the grill.
It’s not as simple as 160°F and done.
For weeknight protein that's succulent and flavorful, the answer is chicken thighs.
We're serious about having some fun with your dinner.
This succulent and juicy drunken chicken gets boiled—twice\!—and served with a classic ginger and scallion sauce.
Da pan ji is a hearty Xinjiang-style dish of chicken and vegetables over noodles.