Yield
4 servings (serving size: 4 skewers and about 1 1/2 tablespoons sake mixture)

To prevent wooden skewers from burning while grilling, soak for 30 minutes in hot water beforehand. Total time: 30 minutes.

How to Make It

Step 1

Prepare grill.

Step 2

Cut each chicken breast half lengthwise into 4 strips. Combine sugar and remaining ingredients except cooking spray in a small bowl; stir until sugar dissolves. Combine half of sake mixture and all of chicken in a large bowl. Let stand 10 minutes. Reserve remaining sake mixture.

Step 3

Drain chicken, discarding marinade. Thread 1 chicken strip onto each of 16 (8-inch) skewers. Place chicken on grill rack coated with cooking spray; grill 2 minutes on each side or until done. Serve with remaining sake mixture.

Step 4

Wine note: This dish calls for a wine that's bold yet refreshing. Dry rosé does this admirably. My pick: a chilled bottle of Chateau Potelle's Riviera Rosé from Paso Robles, California. The 2002 is about $ -Karen MacNeil

Ratings & Reviews

SueBee888's Review

smbassref
August 18, 2009
We loved this recipe! The ponzu was a little sweeter than I've had before, but the chicken was moist and yummy! We also used the leftover ponzu dipping sauce (not the portion we used as marinade) to put on roasted zucchini and yellow squash. We are making this again tonight!

OesiOesi's Review

JBruni01
April 13, 2012
Tasty! Used chicken thighs in strips, which worked well. Would definitely make again.

JBruni01's Review

KeepontryingM
December 03, 2011
N/A

KeepontryingM's Review

OesiOesi
June 19, 2011
We really liked the asian slaw that went with this recipe as well