Recipe by STELLALUNA17
"This chicken is a variant on the popular Japanese snack yakitori. It makes the juiciest chicken I've ever tasted. If you are using bamboo skewers, soak them in water for 30 minutes before using so they do not catch on fire."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
sherry or white cooking wine
green onions, chopped
skinless, boneless chicken breast halves - cut into 2 inch pieces
Easy and bursting with flavor. I adapted this recipe for whole chicken pieces. I just poured the marinade over it, and baked it uncovered at 400 for nearly an hour. I basted it every fifteen minutes and the results were fabulous.
The sauce tasted good, but I wish it stayed on the chicken. The chicken was tender, but not very flavorful. Unfortunately the best caramelized sauce was under the broiling grill pan. It would have been a 4+ if that was ON the skewers!!
This is a very good recipe. I changed the chicken to thin sliced chicken breast and marinated it for about 1 hour. It was excellent.
Excellent! I love to make chicken on Sundays for the week--for salads, quesadillas, whatever. This couldn't have been easier! I used all ingredients as is.. I did however use chicken breasts that i cut into strips. I marinated them for about 2 hours. Layed them out on cookie sheet with edge, and poured a little of the marinade onto them. Broiled for about 5 minutes on one side, turned them over, broiled about 3-5 minutes more. EXCELLENT. so juicy!! Had for dinner that night. a salad the next day and a quesadilla 2 days later and they were still juicy. Finally no dried chicken!!
This was very nice. I did it as a satay (long strips of chicken on skewers) and served it on a salad with fresh bean sprouts and crispy rice noodles. I also eliminated the chicken broth and did fresh ginger and fresh garlic. It was light, delicious and very flavorful.
Very good, quick, easy and I had all of the ingredients already. Tastes like my Grandma's (she's Japanese). This recipe is a keeper and I will make it often. I served it over steamed brocc. It was closer to 3 or 4 servings though.
My family loved this recipe. I used fresh garlic (just because I had some) and I cooked the chicken under the broiler on a foil-lined baking sheet. I think maybe that helped give it more flavor because it was sitting in the marinade while it cooked. We will definitely be making this again!
I make chicken frequently and both myself and my husband had to admit that this was the absolutely juiciest chicken we have ever had. A very very light marinade which is not overpowering but subtle. I made some slight modifications. I used boneless thighs (breasts always dry out on me) and marinated the chicken, a cubed red pepper and a cubed sweet onion "24 hours". I then grilled these on the BBQ - indirect heat - as Kabobs. Perfection! A real keeper.
* Percent Daily Values are based on a 2,000 calorie diet.
Serving Size: 1/5 of a recipe
Servings Per Recipe: 5
Amount Per Serving
** Calories: 152
** Calories from Fat: 11
The most-tender new vegetables are here just in time for early spring salads!
Creamy, comforting potato soups will warm you up.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
Try this easy and delicious way to make a juicy roast chicken.
Discover a terrific shortcut to flavorful Italian-inspired baked chicken breasts.
Watch Chef John make authentic Japanese chicken teriyaki.