Servings: 4
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.
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I made this with only the chicken (everything else is just a distraction). Delicious. It reminded me of the yakitori I had in Verona (not that Italy is the mecca of Japanese food, but it was very tasty. Sadly they only served 2 skewers and I could have kept going). This sauce is perfect. And very easy to make. This recipe is going in my summer rotation.
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!
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