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  • 30 minutes
  • 25 minutes
  • 4

Bite-sized chicken nibbles are a versatile choice for easy eating. Marinated, crumbed or au naturel, they can be baked, barbecued, grilled or pan-fried and served simply as they come or as a substantial summer nibble with dips, nestled on an antipasto platter, or accompanied with seasonal salads for a main meal. Given their size and with the bone acting as a handle, chicken nibbles are especially great for kids.


  • ¼ cup soy sauce
  • ½ cup chicken stock
  • ½ cup Sake
  • ½ cup Mirin
  • ¼ cup sugar
  • 30 chicken nibbles, preferably those looking like a drumstick
  • flaky sea salt
  • cracked pepper
  • 2 tblsp olive oil


  1. Make the Yakitori sauce by putting the soy sauce, chicken stock, sake, mirin and sugar into a saucepan. Simmer for 10 minutes or until reduced by one third. Chill.
  2. With a small sharp knife cut the chicken away from the bone. Using your knife push the meat down the bone to make a baby drumstick. Clean the bone with a paper towel. Season well with salt and pepper, place in a bowl and rub in oil.
  3. Barbecue the nibbles until crispy or cook in a griddle pan. Serve warm with the Yakitori dipping sauce.

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