- Prep Time:
- Cook Time:
- Ready Time:
1 hour, 25 min
- 2 pounds boneless, skinless chicken thighs, trimmed and cut into 1-inch pieces
- Scallion sliced
- Soaked wooden skewers
Marinade and basting sauce:
- 1/4 cup plus 2 tablespoons reduced-sodium soy sauce
- 1/4 cup plus 2 tablespoons mirin
- 4 tablespoons sake (you can substitute unseasoned rice wine vinegar)
- 2 tablespoons sugar
Whisk 2 tablespoons each of the soy sauce, mirin, and sake in a large bowl.
Add the chicken, toss gently to coat, and refrigerate for 1 hour.
In a small saucepan, combine the remaining 1/4 cup each of the soy sauce and mirin, and 2 tablespoons each of the sake and sugar.
Bring the mixture to a boil, lower the heat, and let it simmer until the glaze is slightly thickened and glossy, about 15 minutes.
Thread one piece of chicken and one pieces of scallion onto each skewer. Grill the skewers until seared on both sides and just cooked through, about 10 minutes, turning every 2 to 3 minutes.
During the last 3 minutes of cooking, brush the skewers with the glaze on both sides, turning them often so the glaze doesn’t Brush the skewers with the glaze a second time in the final minute of cooking. When finished, the chicken and scallions should be deeply glazed and almost like chicken candy.
I finish with some toasted sesame seeds and fresh scallions…….eat a ton of these folks!