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

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified

Directions

  • 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.

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  • 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.

  • 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.

Nutrition Facts

152 calories; 1.2 g total fat; 53 mg cholesterol; 1653 mg sodium. 9.2 g carbohydrates; 23.5 g protein; Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
06/25/2009
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. Read More
(26)

Most helpful critical review

Rating: 3 stars
03/18/2004
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!! Read More
(5)
30 Ratings
  • 5 star values: 16
  • 4 star values: 10
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
06/25/2009
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. Read More
(26)
Rating: 5 stars
06/25/2009
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. Read More
(26)
Rating: 5 stars
03/16/2004
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. Read More
(19)
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Rating: 5 stars
03/08/2011
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!! Read More
(12)
Rating: 5 stars
02/16/2005
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. Read More
(10)
Rating: 5 stars
03/13/2004
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. Read More
(8)
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Rating: 5 stars
03/11/2009
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! Read More
(7)
Rating: 5 stars
03/23/2004
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. Read More
(7)
Rating: 3 stars
03/18/2004
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!! Read More
(5)
Rating: 5 stars
03/31/2004
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 looked quite nice. Thank you! Read More
(5)