Chicken Yakitori

Product Description

Chicken Yakitori

Sales Channel

Not for sale as a wholesale bulk item to select customers on Vivre Gourmet

Used In Following Main Recipes

  • Chicken Yakitori

Batch Production Sizes

  • 100 – 120 pcs

Recipe Costing

Recipe costing can be found on google sheet on Shared Drive.


  • Chicken Leg Boneless 2 kg
  • Leek 2kg
  • Garlic 100gr
  • Ginger 50gr
  • Teriyaki Sauce 800ml
  • Toasted Sesame Seed 50gr
  • Chives
  • Cooking oil 200ml

Preparation – Vivre

  1. Remove and trim all fat in the chicken thigh. Cut into 2X2 Cm Cubed.
  2. Mix together, Finely chopped Ginger and garlic, teriyaki sauce and salad oil. pour into the chicken. Stir evenly and stand for 2 hour and keep in chiller
  3. Wash and Clean the Spring onion. Cut into 2 X 2 CM.
  4. Prepare 10 or 12 CM Skewer. Start skewing the chicken and Spring Onion. 3 Pcs of Chicken and 2 Pcs of spring onion
  5. Using Grill Satay, prepare the charcoal. and Grill the Yakitori for about 4 to 5 Minutes
  6. To serve the Yakitori, Prepare Glass Oval Plate Canape. Put the Yakitori, Drizzle with Teriyaki Sauce and Garnish with Thinly sliced chives and toasted sesame seed.

Storage Details

  • GN Pan
  • Label (insert hyperlink to the label to print to use)

Shelf Life

  • Chilled – 3 days
  • Freezer 6 months ( before marinated )