Yakitori is a popular Japanese grilled chicken skewer that the whole family will love - perfect for barbecues, parties or any time you want something fun and flavourful; made with tender chicken pieces grilled on skewers with a light glaze, this wholesome version is toddler-friendly with no added salt, soft and easy to eat off the skewer, great for introducing your child to Japanese flavours and can be adapted to use different cuts of chicken, made with vegetables between the meat, or kept very simple with just chicken and a touch of sesame for fussier eaters; follow this simple recipe for an authentic Japanese street food that brings exciting flavours to your family table while keeping everything nutritious, safe and utterly delicious.
General Information
- Servings: 3 (two adults + toddler portions)
- Keywords: yakitori, chicken, toddler, low-salt, no-sugar, family-friendly, Japanese-inspired
- Calories: ~240 kcal per serving (approximate)
- Protein: ~37 g per serving (approximate)
- Carbs: ~6 g per serving (approximate)
- Fats: ~8 g per serving (approximate)
- Preparation time: 20 minutes (plus 15-30 minutes marinating if you want)
- Cooking time: 12-15 minutes
Hi, I’m James. By day I’m a cybersecurity person who chases bad actors on the internet, and by night I’m chasing a lively toddler and trying to get dinner on the table without starting a meltdown. This toddler-friendly yakitori is a simple, no-salt and no-sugar version I make when I want something tasty and safe for the little one. I keep the flavours gentle, the pieces small and soft, and I always remove the skewers before serving.
Ingredients
- 360 g boneless, skinless chicken breast (about one large or two small breasts)
- 1 small apple, peeled (about 100 g) - grated finely for natural sweetness
- 1 small carrot, peeled (about 60 g) - grated finely
- 1 small zucchini, peeled if the skin is tough (about 80 g) - grated finely
- 1 tablespoon (15 ml) olive oil
- 1 tablespoon (15 ml) fresh lemon juice (about half a lemon)
- 1 teaspoon (5 g) fresh ginger, finely grated
- 1 small garlic clove, very finely grated or crushed (optional)
- 1 tablespoon (15 g) plain breadcrumbs (optional, helps bind if you want softer texture)
- 1 tablespoon (8 g) fresh parsley, finely chopped
- 1/4 teaspoon ground paprika (optional, for colour)
- Black pepper to taste (optional, very small pinch)
- Wooden skewers, soaked in water for 30 minutes (or metal skewers)
- A little olive oil for the grill/pan
Notes on choking safety
- For toddlers under about 4 years, I recommend removing skewers after cooking and cutting the chicken into pieces roughly 1 cm wide or thin strips no wider than the child’s little finger. Make sure everything is soft and easy to mash with a fork.
Directions
- Prep your tools and surfaces
- Wash your hands.
- Get a small chopping board and a sharp knife. A sharp knife is actually safer because it needs less force and is less likely to slip.
- Place a bowl for the chicken, a plate for finished skewers, and a small bowl of water for soaking wooden skewers if you are using them.
- Soak skewers (if using wooden)
- Put the wooden skewers in a shallow bowl of water for at least 30 minutes. This helps stop them burning. If you forget, metal skewers are fine.
- Prepare the apple and veg (I do this first because it’s quick)
- Peel the apple, carrot, and zucchini if you want. For the apple: cut into quarters, remove the core and seeds, then use a grater to grate finely. If you don’t have a grater, finely chop into very small pieces.
- Grate the carrot and zucchini the same way. The grated veg keeps the chicken moist and gives gentle flavour and texture for toddlers.
- Put the grated apple, carrot, and zucchini into a small bowl and squeeze a little lemon over the apple to stop it browning.
- Trim and cut the chicken
- Pat the chicken dry with kitchen paper.
- Lay the breast flat on the board. Cut off any obvious fat or cartilage and discard.
- Cut the chicken into small cubes about 1.5 cm across. If you are nervous about sizes, make them smaller - around 1 cm cubes is perfect for toddlers after cooking. Try to make them roughly the same size so they cook evenly.
- If you prefer strips, slice the breast into thin strips about 1 cm thick.
- Make the toddler-safe marinade
- In the bowl with the chicken add:
- 1 tablespoon olive oil
- 1 tablespoon lemon juice
- 1 teaspoon grated ginger
- 1 small grated garlic clove (optional)
- The grated apple, carrot and zucchini mixture
- 1 tablespoon plain breadcrumbs (optional; helps bind and creates a softer texture)
- 1 tablespoon chopped parsley
- A small pinch of paprika or a tiny pinch of black pepper if you like
- Mix gently with clean hands or a spoon until everything is combined. The apple and veg will release moisture and make a gentle sauce. No salt, no sugar.
- Marinate
- Leave the chicken to sit in the fridge for 15-30 minutes if you can. Even 10 minutes helps. While I protect networks, this is my quiet minute to practice being patient.
- Thread onto skewers (or arrange on a tray)
- If you are using skewers for cooking, thread 3-4 pieces per skewer, leaving a little space between each piece so heat can circulate. Don’t pack them too tightly.
- For toddler safety, I cook on skewers but remove the food from the skewer before serving. If you prefer not to use skewers, spread the pieces out on an oven tray with baking paper.
- Cook the yakitori
Option A: Oven (my preferred no-fuss method)
- Preheat oven to 200 C (fan 180 C).
- Put skewers or tray on a lined baking tray. Brush a little olive oil on top.
- Bake for 10-12 minutes, then turn each skewer or move the pieces and bake another 3-5 minutes until the chicken is cooked through and the largest pieces register 75 C internal temperature or the meat is no longer pink inside.
- Tip: If you want a little extra colour, put under the grill for 1-2 minutes at the end, watching closely so it doesn’t burn.
Option B: Stovetop grill pan or frying pan
- Heat a non-stick pan or grill pan over medium heat and add a little olive oil.
- Cook the skewers or pieces for 3-4 minutes per side. Turn and cook another 3-4 minutes until fully cooked and juices run clear.
- For small cubes, total time will be roughly 8-10 minutes, depending on size. Again, aim for no pink in the middle.
Joke break: My toddler thinks the grill is a dragon and the chicken is treasure. Luckily the dragon only breathes heat, not fireball jokes.
- Remove from skewers and cut to toddler-size
- Let the chicken rest for a couple of minutes after cooking. This keeps it juicy.
- Use tongs to slide the cooked chicken off the skewers and place on a chopping board.
- Cut the pieces into about 1 cm cubes or thin strips that a toddler can easily gum or chew. Check each piece to make sure there are no hard bits or strings.
- Serve
- Arrange the small pieces on a plate next to some soft veg and a grain if you like. Make sure the toddler’s portion is cool enough before offering.
- I always test one piece myself to check the temperature and softness. If it’s too hot, the toddler will tell you in a very loud way.
Recommended Sides
- Soft steamed rice or congee (rice porridge) - pile it thinly on the plate so it cools fast
- Soft steamed sweet potato cubes - cut into tiny mashable pieces
- Steamed green beans or peas, mashed slightly if needed
- Soft tofu cubes (cool or room temperature) for extra protein and easy chewing
- Sliced avocado - great creamy texture for toddlers
Jokes
- Why did the chicken join the cybersecurity team? To stop the data from running away. (My toddler prefers the “chicken dance” to the punchline.)
- What do you call a skewer that sings? A kabob-aret. (My kid claps even when the joke is questionable.)
- I told my toddler the chicken was a ninja. He tried to catch it before it became food. Ninjas apparently are very fast.
If you want, I can give a version with thigh meat for extra juiciness, or a vegetarian option using soft tofu and mushrooms. Also happy to walk you through using a meat thermometer if you’ve never used one.
Shop Ingredients
Find these ingredients on Amazon:
As an Amazon Associate I earn from qualifying purchases.
Suggested Recipes
You Might Also Like
Never miss a recipe from us, subscribe to our newsletter