Main · Grilled
Yakitori (Skewered Chicken)
Photo via Pexels/Unsplash — free for commercial use
Nearly every part of the chicken gets its own skewer — not just breast and thigh.
Bite-sized chicken pieces grilled over charcoal, brushed with either a sweet soy glaze or salt, served one cut per skewer — thigh, skin, heart, liver, all separate.
Why it's made this way: Treating each cut individually lets a small stall maximize variety and minimize waste, since nothing goes unused.
Roughly what's in it
400kcal
32gprotein
12gcarbs
24gfat
Estimated per typical street-vendor portion — not lab-tested.
More from Japan
Part of World of Street Food — 690 dishes from 118 countries.
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Photo credits.