Yakitori ( Japanese Grilled Chicken Skewers)

From: Peter J

On Mar 21, 2009

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.

From: Crafty Lady 13

On Mar 9, 2009

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 Siu Mai or Siomai (Dim Sum Dumplings) Siu Mai (Dim Sum Dumplings) and steamed rice. Thanks for a great dinner, Pneuma. Made for March, 2009 Aussie/NZ Swap.

From: Rinshinomori

On Nov 19, 2008

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.

From: 2Bleu (Bird&Buddha)

On Jul 14, 2008

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.