Yakitori ( Japanese Grilled Chicken Skewers)

Had this for supper tonight and enjoyed it very much. I only made a couple changes. I couldn't find any sake in the grocery store, so I used rice wine (not rice wine vinegar) instead -- I think that may be the same thing -- and I cut the sugar from the 2 tbsps suggested to only 1 tbsp. Had lots of the sauce left over. I mean lots and lots. Definitely will go into our regular rotation.

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This was a tad sweeter than a traditional Yakitori but I loved that about the recipe and thought the basting plus sugar gave it a great slightly caramelized taste. The extra sweetness makes it go really well with a salad and makes for a great summer outdoor dish.

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This was a little different than the Yakatori Chicken I am used to at the Japanese restaurant, but had a great flavor and was very easy to make. I cooked these in my griddle skillet because we are in the middle of a thunderstorm. I basted them often so there was a good coating of sauce on the chicken. I had them with your recipe #288424 Siu Mai (Dim Sum Dumplings) and steamed rice. Thanks for a great dinner, Pneuma. Made for March, 2009 Aussie/NZ Swap.

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These were ok, but we did not particularly care for this too much. The addition of chicken stock made Japanese yakitori unlike yakitori we are used to having. Thanks for posting.

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5 star all the way - A winner of a recipe. Grilled on an indoor Griddler that made it come out perfect- moist and tasty. I basted it about 5 times during the 10 minute cooking time. Thanks for posting the recipe Pneuma

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Loved it! Really good flavor and it kept the chicken moist. I used dry sherry for the sake. Thanks Pneuma!

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Awesome! We found this tender and moist. What a great skewer. This was easy to prepare and ready in no time. I served it with another skewer recipe and some rice. As a side dish a spinach salad went well. This is a keeper. Thanks for posting.

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Very nice and moist chicken. The sauce was a surprise and not anywhere near as salty as I thought it would be and not overly sweet either (perfect in fact). We did these under the grill/broiler and the only change I would make if making them this way would be to give the kabobs and brush with the sauce before starting the cooking process to allow to seep into the meat more. Thank you Pneuma, made for the Aussie/Kiwi Swap #19 - August 2008.

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This is a very good and easy to make dinner. I followed the recipe except for the green onons, we were out of them. My Dh cooked this on the barbecue. My DS and DD just loved this. Made for PRMR.

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Had this for supper tonight. Did on the BBQ. Chicken was so moist and delicious. I used regular onions and not the green onions, only because of preference. I love grilled onions. Basted very often with the marinade. Chicken had an excellent flavour. Made it with some lo mein noodles with a sweet soya base sauce. Excellent side for the chicken. Will definitely keep in recipe book to make again. Thanks for posting.

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Yummy! We used Sherry in lieu of mirin as it's what we had on hand. The sauce is so good! I used 1 large chicken breast cut up and got 3 skewers which we broiled in the oven. A keeper recipe. Thanks for posting.

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We're giving this recipe an extra star than we tasted because we let it get cold. DON'T let this get COLD. :) Eat it immediately after broiling or grilling, in the kitchen if you can! :) But it was still yummy.

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This chicken was delicious! I *really* loved the basting sauce. I was afraid the chicken might be bland since there was no marinating but not to worry - basting with that wonderful sauce kept it juicy and flavorful. Thanks for posting this!

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Everyone, including 2 guests, loved this! My 9 yo helped by cutting the chicken. I used Bragg's Amino Acids for soy sauce and the rest as stated. I think I would use regular onions cut into wedges instead of the green onions. They got overdone. Didn't need to marinate. The basting was enough. I ended up with 16 or so skewers (not sure how many breasts I used) and it was just right for us. Thanks so much! Tagged in Asian tag.

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I thought this would be good but it went above and beyond good. Always those simple ones that turn out so good! If you are the kind of person that just can't let things sit on the grill, then this is your recipe. You can turn the skewers and baste it to your heart's content. (which the whole family had fun doing) The meat just kept getting more and more beautifully browned. The kids, as always, loved their meat on a stick and dipping it in the extra sauce. I will mention that I am glad that I used low-sodium tamari sauce because it may have been too salty otherwise. It's a keeper! Made for my Babes for ZWT4.

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This was quick, easy, simple and very nice! I made & reviewed this for ZWT4 on the Kumquat's Kookin 'Kaboodles team. I served with sesame noodlesand saladwith Korean dressingfor an excellent Asian meal. Thanks- ~Sue

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Made & reviewed for ZWT 4 ~ Kumquat's Kookin' Kaboodles! These chicken skewers are quite amazing! I did have to make a couple of subs as I don't have any Mirin or Sake ( I just HAD to make this recipe anyway lol!) but they still turned out fab & I can't wait to make them again. The kids loved them too which is always a bonus! Thanks Pneuma for another fantastic recipe :)

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These were very tasty quick and easy to make. What more can you ask for? Thanks for a great recipe.

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