Soy-Braised Chicken Pinchos

Soy-Braised Chicken Pinchos

Tender and delicious chicken served on toothpicks with chicken and avocado!

Cooking time
30 minutes
  • Nutrition facts are for one serving.
  • Time to marinate and time to cool are not included in the cooking time. More cooking time may be required depending on the microwave oven and heat-safe dish used. Please adjust the cooking time accordingly.

Ingredients(Servings: 3)

Ingredients(Servings: 3)

1 piece (300 g or 10.6 oz.)

1 & 1/2 Tbsp



30 g (1.1 oz.)

as desired

as desired


  1. Stab the chicken meat in several place with a fork, then place the meat into a clean storage-use plastic bag (or lidded ceramic/glass container). Add in the soy sauce, lightly massage into the meat, seal off and then allow to marinate for about 15 minutes.
  2. Place (1), marinade and meat, into a lidded heat-safe container, cover and cook in a microwave (600 W) for 4 minutes, turn the meat over and then cook for a further 3 minutes. Set aside to cool for about 10 minutes.
  3. Cut (2) into bite-size pieces, remove stems from the cherry tomatoes and cut these in half. Chop the avocado and cheese into 2 cm (0.8 in.) cubes. Assemble the ingredients onto toothpicks in your preferred combinations, then serve on plates garnished with the lemon slices and Italian parsley.

Cooking Basics

Avocado - peeling

Cut the avocado lengthwise with a knife until contact is made with the pit. Without removing the knife, make a continuous slice around the pit until the knife meets the initial incision point. Twist the two halves to separate. Strike the pit with the base part of the knife blade strong enough so that it becomes embedded and remove the pit. Use your hands to gently peel away the skin.

Avocado - prevent browning

Cut into bite-sized pieces and sprinkle on lemon juice to prevent the avocado from turning brown.


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