Juicy Chicken

Juicy Chicken

25
STELLALUNA17 0

"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."
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Ingredients

30 m servings 152 cals
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Original recipe yields 5 servings

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Nutrition

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 1.2 g
  • 2%
  • Carbs:
  • 9.2g
  • 3%
  • Protein:
  • 23.5 g
  • 47%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 1653 mg
  • 66%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  1. In a small saucepan, combine the soy sauce, sherry, chicken broth, ginger, garlic powder and green onions. Bring to a boil, and immediately remove from heat. Set aside.
  2. Preheat your oven's broiler. Thread chicken pieces onto metal or bamboo skewers. Arrange on a broiler pan that has been coated with cooking spray. Spoon 1 or 2 tablespoons of the sauce over each chicken skewer.
  3. Place the pan under the broiler, and broil for about 3 minutes, until browned. Remove from the oven, turn over, and spoon more sauce onto each one. Return to the oven until chicken is cooked through and nicely browned.

Reviews

25
  1. 28 Ratings

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Most helpful positive review

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 min...

Most helpful critical review

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 woul...

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 min...

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.

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 di...

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 tha...

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. ...

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 ...

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 ...

Excellent! I followed Chris's advice and added onions and peppers in the marinade. Left it aside overnight and the result was great. The chicken did absorb all the juice and in the skewers, it l...

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 woul...