Food Wishes what do you think of using sesame oil instead of vegetable oil? Or would the flavor be too strong for the other ingredients in the chicken?
I am not afraid of making any recipe from Food Wishes. Every recipe of yours I’ve ever made has turned out perfect. I never make anything new without first checking to see if there’s a Food Wishes video for it, which there usually is. Bless you, Chef John.
The images of Chef John grill cooking the skewers and the audio that accompanies it are life grilling lessons we should all absorb and follow. The ash on the coals is so key to when to start the grilling party. Chef John knows how to do it right.
You are by far my most favorite on you tube! I am 51 yrs old and addicted to food videos. My husband thinks I'm crazy because I literally am hooked to my tablet with an ear plugs like it's an umbilical cord! But I love to cook and I know that I'm good at it! But I love that I find new and interesting recipes along with recipes that I cook just needed a new spin on. Thanks for the humor and the fun! Just thought I would let you know that I think you are the greatest!!!!!
I love you, Chef John! Three years ago, when I discovered you, I was inspired to begin cooking again. Any time I get jaded with cooking, you bring me right back!
I made these before using his recipe. Am currently dead and I'm still talking about it. The chicken was amazing but the real star of the show is that miso ranch, I would drink it through a straw in the middle of the desert. And it really does work perfectly with the chicken. Of all Chef's recipes I've made, this one stands out the most.
Chef this looks so AMAZING! My father just passed away last week from pancreatic cancer and I think I'll make this for my mom to cheer her up! Thanks for the awesome foodie idea!!! Peace!
I Love homemade teriyaki! My Dad used to make it when we we stationed in Hawaii in 1959!! It was always delicious! Great memories of a then 9 year old!!!
I am always entertained by your comments during the presentation of your recipes. While other posters may have good recipes, they aren’t as much fun to watch as you...,,
The guy outside the FRA in Misawa Japan circa 1986 did a great yakitori. You could get four skewers for about 2 bucks. Grilled over charcoal on a little hibachi, it was fantastic.
My mouth is watering…..I will now head to the kitchen and make these along with the Miso Ranch…..not on an outdoor grill as we still have a ton of snow but on an indoor cast iron grill. Can’t wait!! Thanks again.
Thanks a ton chef. I wanted something less complex for 20 people and i found this recipe. Super nice and i have everything at home. I love watching your channel. Thanks for your recipes and wish you a fantastic time ahead. Happy cooking 😊
Hey, I like it when you include the link to the exact recipe in the video description, instead of just the front page of the blog. This looks great, as usual.
I'm putting this on my to do list for the weekend! Fantastic job Chef and thank you for making it so easy for novices like me to make great food. You rock my friend.
I love this channel. I've been planning on finding a home made recipie for these for awhile and when I finally searched, bam your channel appeared while I had intended on watching another video of yours immediately after for entertainment/ideas.
5 ปีที่แล้ว +1
Bought my first Teriyaki bottled sauce a year ago. Went and bought Sake and Mirin half a year later. I botteled my own teriyaki sauce up and it has great shelf life. Tasted just like the stuff I tried in Japan aswell.
Miso and teriyaki are two of my favourite flavours. I love making miso mayo as a dipping sauce for new potatoes, served with some miso marinated chicken. I must try this recipe. My family are asking why I'm drooling on my phone watching this
@Chef John...Could you do pastelitos de carne? My Abuela made good Cuban food, but would always go to the bakery down in Miami instead of making these herself. I would love to see you perfect these wonderful pastries, if not could you try giving a little info and or ideas on your blog?
Chef John...I made both the chicken with Teriyaki sauce and the Miso Ranch dip. WOW that is what everyone said. It was a great hit! The hint on boiling the marinade first and straining second was a great idea. Everyone breathed easy when I hit the boiling point on the stove. AND, it kept the chicken so moist!
I like your recipes and I like the way you give the directions you have a very good sense of humour it's very dry remind me of my favourite author Mark Twain
Oh man! I made this dish a couple days ago and it really is out of this world! And I did strain the sauce after boiling it. My family went completely bananas over the ranch, but the chicken damn near made my knees buckle! And mine were even kind of burnt on one side because my coals were a little too hot. Either way, I'm going to be making these "skyers" again very soon!
Your videos always make me hungry, even if I just ate! This is no exception. I have many of your recipes in my file. Do you ever use kecap manis? This looks like a perfect recipe to work it into.
WOW!!! 2.9M subscribers, 22,024 views. We've been subscribed to you for over two years. Look what you have done . Congratulations John you do beautiful work.
Ppl check out this mans Greek Lemon Chicken recipe. To this day one of the best recipes Ive come across. Not to brag, but for context , i try new recipes/experiment with my own creations multiple times a week, and that one is so special.
Great recipe chef john, i can't believe it took so long for somebody to design flat skewers like a popcycle stick, to keep the meat from spinning around when you turn it on the grill. I'm not sure if you used them as i saw meat chunks spinning as you turned them. The best bet is to buy flat metal ones that are reusable, but if you prefer wood ones folks, soak them in water for appx. 45 minutes or they will burn up and disintegrate on the coals.
@@recoil53 i knew it was somewhere in that era, i just can't believe so many professional chefs do not use them. I watch quite a bit if food network shows along with videos on you youtube and i rarely see them used, especially the stainless steel ones. You would almost think the cylindrical ones should be non existent, ty for the info my friend
Watched this for the miso ranch dip and the tarragon with miso has me excited to see what they taste like together for me putting a bit of two things on a spoon and tasting them to see how they pair is the most interesting part of cooking thx for the idea now just need some fresh tarragon lol p.s i dont buy mirin anymore to expensive here for a small bottle like 15 bucks so i use that yellowish orange sugar for sweet also bit of chinese cooking wine comes out the same really an sake is 10 bucks for i litre so goes along way cooking
I love using good quality mirin for teriyaki sauce. Lots of recipes don’t call for it but it’s worth it. I can’t even eat bottled teriyaki sauce. The flavor doesn’t compare to an easy homemade version with mirin.
Check out the recipe: www.allrecipes.com/Recipe/273940/Grilled-Chicken-Teriyaki-Skewers-with-Miso-Ranch/
Food Wishes what do you think of using sesame oil instead of vegetable oil? Or would the flavor be too strong for the other ingredients in the chicken?
Alex Mindes yes Ann’s garlic in hr marinade
I am not afraid of making any recipe from Food Wishes. Every recipe of yours I’ve ever made has turned out perfect. I never make anything new without first checking to see if there’s a Food Wishes video for it, which there usually is. Bless you, Chef John.
I do the same! Foodwishes is the first recipe I turn to when I wanna try something new.
The images of Chef John grill cooking the skewers and the audio that accompanies it are life grilling lessons we should all absorb and follow. The ash on the coals is so key to when to start the grilling party. Chef John knows how to do it right.
You are by far my most favorite on you tube! I am 51 yrs old and addicted to food videos. My husband thinks I'm crazy because I literally am hooked to my tablet with an ear plugs like it's an umbilical cord! But I love to cook and I know that I'm good at it! But I love that I find new and interesting recipes along with recipes that I cook just needed a new spin on. Thanks for the humor and the fun! Just thought I would let you know that I think you are the greatest!!!!!
No Miso pun? Me so disappointed.
I threw one out there, " this recipe makes miso hungry" lol, got about 150 hits, lol
I make an awesome sweeter version: Miso Honey.
Miso dead laughing lmao
You made me snortle!
You my dude, have won the Internet today... lol
I love you, Chef John! Three years ago, when I discovered you, I was inspired to begin cooking again. Any time I get jaded with cooking, you bring me right back!
I made these before using his recipe. Am currently dead and I'm still talking about it. The chicken was amazing but the real star of the show is that miso ranch, I would drink it through a straw in the middle of the desert. And it really does work perfectly with the chicken. Of all Chef's recipes I've made, this one stands out the most.
Chef this looks so AMAZING! My father just passed away last week from pancreatic cancer and I think I'll make this for my mom to cheer her up! Thanks for the awesome foodie idea!!! Peace!
My condolences dear, may he rest in peace.
Sorry for your loss Spazout13. God bless you and you dear mother.
@@mizzpoetrics Thank you so much 🙏
@@mangachanfan1556 Thank you for the kind words 🙏❤️
Condolences. I’m so sorry.
I Love homemade teriyaki! My Dad used to make it when we we stationed in Hawaii in 1959!! It was always delicious! Great memories of a then 9 year old!!!
Poking poultry portion of this program? Nice alliteration!
Now, 10 times fast please.
now I'm just thinking of alton brown
You must be new
Best channel to watch in ramadan while fasting
If I'm sad or upset, your videos always put me in a better mood. If I'm content or happy, they still some how put me in a better mood. Thank you.
There's something about food on a stick that makes it look and taste so much better!
This was FABULOUS! Made it last night and there are ZERO leftovers. Thank you for being awesome and sharing your talent!
I am always entertained by your comments during the presentation of your recipes. While other posters may have good recipes, they aren’t as much fun to watch as you...,,
👍😎 ...how true! I've watched more Chef John than anyone else, because he makes the difference! 😉
I'm here for the puns as well as the food
Chef John’s brown sugar always looks so delicate and perfect
The guy outside the FRA in Misawa Japan circa 1986 did a great yakitori. You could get four skewers for about 2 bucks. Grilled over charcoal on a little hibachi, it was fantastic.
Chef John, you always kill me with how good your cooking looks!
day brightened.
This will be perfect to try out this weekend since we’re having a heatwave and can actually cook outdoors. Thanks Chef.
My mouth is watering…..I will now head to the kitchen and make these along with the Miso Ranch…..not on an outdoor grill as we still have a ton of snow but on an indoor cast iron grill. Can’t wait!! Thanks again.
Thank you Chef John .... my husband made this for lunch and it’s absolutely amazing ! Super delish !
I can't wait to make this!! Nom nom nom!!
Thanks a ton chef. I wanted something less complex for 20 people and i found this recipe. Super nice and i have everything at home. I love watching your channel. Thanks for your recipes and wish you a fantastic time ahead. Happy cooking 😊
Dude... unbelievable!
Excellent GoT reference. Looks very good.
This video is so refreshing to watch on TH-cam right now because... that beauty community... oh boy. Lol.
Thanks for being you, Chef John!
Made it yesterday. Delicious and THAT SAUCE!!!!!!!!!!!!!!!!!!!!! wow. Used pork tenderloin cause I had no chicken. Brilliant.
Chef John I really enjoy watching you thanks for all love
Hey, I like it when you include the link to the exact recipe in the video description, instead of just the front page of the blog. This looks great, as usual.
You've outdone yourself this time Chef. Those looks amazing!
I'm putting this on my to do list for the weekend! Fantastic job Chef and thank you for making it so easy for novices like me to make great food. You rock my friend.
I love this channel. I've been planning on finding a home made recipie for these for awhile and when I finally searched, bam your channel appeared while I had intended on watching another video of yours immediately after for entertainment/ideas.
Bought my first Teriyaki bottled sauce a year ago. Went and bought Sake and Mirin half a year later. I botteled my own teriyaki sauce up and it has great shelf life. Tasted just like the stuff I tried in Japan aswell.
Miso and teriyaki are two of my favourite flavours. I love making miso mayo as a dipping sauce for new potatoes, served with some miso marinated chicken.
I must try this recipe. My family are asking why I'm drooling on my phone watching this
I love this guys vocal cadence and inflection.
I love the simplicity.
man , i have made so many of your dishes , this is gonna be another one
Shino San same
Beautiful I can’t wait to try this. I truly enjoy your videos.
The Miso dipping looked heavenly while you were prepping it!! Trying this chicken tonight; thanks, Chef John 😎
Marinated chicken is always good, but that dressing sounds like it would be super delicious on a grilled fish. This is a great video!
I had the leftovers on salmon. :)
Now you’re talking! I’m so glad grilling season is upon us again.
@Chef John...Could you do pastelitos de carne? My Abuela made good Cuban food, but would always go to the bakery down in Miami instead of making these herself. I would love to see you perfect these wonderful pastries, if not could you try giving a little info and or ideas on your blog?
Chef John...I made both the chicken with Teriyaki sauce and the Miso Ranch dip. WOW that is what everyone said. It was a great hit! The hint on boiling the marinade first and straining second was a great idea. Everyone breathed easy when I hit the boiling point on the stove. AND, it kept the chicken so moist!
Between this and spiedies, you do make wonderful chicken "skyurs," Chef John!
It’s strange. The Spiedies video and this one were on my Recommendations.
"Sugar surp" 2:31 Cute and weird pronunciations by Chef John.😁
@@Fyrebrand18 I haven't cooked this yet, but the spiedies were awesome!
You will be the biggest hit with this chicken on and stick and the miso ranch will make you love this recipe long time
That looks gorgeous!
First bite plain. I see you are a man of culture.
Awesome recipe, just in time for memorial day weekend bbqing.
As someone living in Japan you'd be surprised at Japanese peoples love for everything sweet. This looks great! Miso ranch.....ill have to try that
I like your recipes and I like the way you give the directions you have a very good sense of humour it's very dry remind me of my favourite author Mark Twain
*_You are, after all, the Mr. Miagi of your Chicken Teriyaki._*
@@samjenkins2625 Did I do something to offend you, Sam Jenkins? Why so angry?
I can’t even express with words how much I love this channel
What a beautiful dish, I can't wait to try. Perfect for summer! Thanks for bringing your A game 🐔🍜
The three-eyed Raven of money-saving, that is a good book title 😊
The miso ranch dressing, looks good. Thank you, Food Wishes
Omg! making some for my g. daughter's birthday! I was wondering what to make for her party..👍
Oh man! I made this dish a couple days ago and it really is out of this world! And I did strain the sauce after boiling it. My family went completely bananas over the ranch, but the chicken damn near made my knees buckle! And mine were even kind of burnt on one side because my coals were a little too hot. Either way, I'm going to be making these "skyers" again very soon!
That shall be my next outdoor grilling side dish snack.Another Great Recipe! Thanks Chef John😁😁😁👍👍👍
Your videos always make me hungry, even if I just ate! This is no exception. I have many of your recipes in my file.
Do you ever use kecap manis? This looks like a perfect recipe to work it into.
I’ve just became a cook at my job and I’m enjjoying learning on how to make new foods like these. Awesomee channel
Yummy can I make these on my griddle?
thank you chef john, bout to try this this week
Miso going to make these soon!
@Passion for food -- 😉 Miso happy to discover your channel! SUBBED!! 😎
There’s something very ASMR-ish about your voice. I love it.
WOW!!! 2.9M subscribers, 22,024 views. We've been subscribed to you for over two years. Look what you have done . Congratulations John you do beautiful work.
Ppl check out this mans Greek Lemon Chicken recipe. To this day one of the best recipes Ive come across. Not to brag, but for context , i try new recipes/experiment with my own creations multiple times a week, and that one is so special.
That miso ranch is calling my name - love your work as always, John!
WOW!!! Fantastic recipe :-)
This recipe looks so good!
Great recipe chef john, i can't believe it took so long for somebody to design flat skewers like a popcycle stick, to keep the meat from spinning around when you turn it on the grill. I'm not sure if you used them as i saw meat chunks spinning as you turned them. The best bet is to buy flat metal ones that are reusable, but if you prefer wood ones folks, soak them in water for appx. 45 minutes or they will burn up and disintegrate on the coals.
I don't know about the short ones, but the long flat ones have been around since the '90s.
@@recoil53 i knew it was somewhere in that era, i just can't believe so many professional chefs do not use them. I watch quite a bit if food network shows along with videos on you youtube and i rarely see them used, especially the stainless steel ones. You would almost think the cylindrical ones should be non existent, ty for the info my friend
Made it tonight. Tasted great. I also put some veggies on each skewer.
On the Grill tonight! Thank you, to all who served. Good Memorial Day, to all... God Bless You...
Made this last night and added some pineapple chunks on the skewers. Mmmmm good!
You sir are a genius!
That looks so good.
This is so good! I've made it two separate times already!
Looks awesome
Also, this recipe makes miso hungry, lol
Steve Logan oh miso hungry, me cook you long time.
Get out!!😂
@@Trendkillertrendy lol
th-cam.com/video/YjhS73Agj_k/w-d-xo.html
Badda bing!
I've been marinating chicken in basically the same way for years. Very Nice
Was invited to a bbq this coming Sunday and thanks to you I know what Im making😄
😢My invitation must've been lost in the mail!! 😭 😭
@@lynnwilhoite6194 aww sorry 🤗
yep sold, gonna make this on the weekend
thanks john!!
I made this the other day. Very good stuff. The ranch is unbelievable.
Love teriyaki. Nice recipe
Hey ya'll! Love me some teriyaki! Love me some Chef John even more!! Blessings from Miami
This is amazing.
That miso is an absolute flavor bomb.
From 7:00 mins on I started drooling till I covered my screen.
This is why I bring paper towels and a bib to Food Wishes videos.
Love grilled chicken teriyaki. Amazing recipe yummy
Another winner!👍💪🤗
Points for the Three-Eyed Raven mention. :) This looks delicious though. You’ve tuned me in to chicken thighs... they really are the best.
Hola, gracias por sus vídeos. Estaría muy bien que pusiera subtítulos en español. Gracias.
i don't know how you do it with the idea factory john: you just keep coming up with new and cool stuff year after year after year!
Ohhh. Yummmm.
OMG! Thanks, chef John. I know what I'm cooking this weekend.
Watched this for the miso ranch dip and the tarragon with miso has me excited to see what they taste like together for me putting a bit of two things on a spoon and tasting them to see how they pair is the most interesting part of cooking thx for the idea now just need some fresh tarragon lol p.s i dont buy mirin anymore to expensive here for a small bottle like 15 bucks so i use that yellowish orange sugar for sweet also bit of chinese cooking wine comes out the same really an sake is 10 bucks for i litre so goes along way cooking
Looks so good! I love teriyaki.
Looks so amazing!
I followed this recipe with one major exception, I used chicken legs! It was delicious. Thank you Chef John.
I love using good quality mirin for teriyaki sauce. Lots of recipes don’t call for it but it’s worth it.
I can’t even eat bottled teriyaki sauce. The flavor doesn’t compare to an easy homemade version with mirin.
Miso really does make everything more awesome!
So professional Sir. Well done!
This is my plan for chicken wings this weekend! Thank you once again!
Mouth watering! I can't wait to try this one, it looks so yummy! Thanks, Chef.