In Japan, yakitori (which means “grilled bird” in Japanese) can be made from any part of the chicken, including the liver, heart, and gizzard; this version pairs thighs with a sweet-and-savory soy-ginger marinade, which is also used as a basting sauce that caramelizes on the chicken as it cooks.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I thought this was tasty but not as tasty as many of he fine cooking recipes I make, I cut the chicken pieces a little smaller in order to ensure quick cooking time and it still took the full amount of time per the recipe. I would make this again for a weeknight meal but it's not a recipe I would consider for more than my immediate family,
Simple and delicious. Had the real thing in Tokyo and this is a close second.
The mushrooms and scallions cooked much faster than the chicken, even though I cut the chicken into small bite sized chunks. So, I did it again, this time using ONLY chicken. Excellent. The kebabs can be done ahead of time and travel well. They are just as tasty cold as hot. Skip the veggies unless you are trying to show off colors and just make this meat on a stick!
Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?