Japanese Grilled Chicken Skewers (Printable Version)
# What You'll Need:
→ Marinade
01 -
60 ml soy sauce (preferably dark)
02 -
60 ml sake (or Shaoxing wine or dry sherry)
03 -
60 ml mirin
04 -
2 tbsp brown sugar (optional)
05 -
2 cloves garlic, minced
06 -
1 tbsp fresh ginger, minced
→ Chicken and Skewers
07 -
500 g boneless, skinless chicken thighs, cut into bite-sized pieces
08 -
4 green onions (large scallions), cut into 3 cm pieces
09 -
bamboo or metal skewers, soaked if bamboo
# Step-by-Step Directions:
01 -
Whisk together soy sauce, sake, mirin, brown sugar, garlic, and ginger in a saucepan. Simmer gently until sauce thickens and becomes syrupy. Let cool.
02 -
Combine chicken pieces and green onions with the cooled sauce. Marinate for 1 hour to develop flavor.
03 -
Thread marinated chicken pieces alternately with green onion segments onto skewers.
04 -
Preheat grill to medium-high heat. Grill skewers, brushing frequently with reserved sauce, until chicken is cooked through and slightly charred, about 8-10 minutes.
05 -
Remove skewers from grill and serve immediately with extra sauce if desired.
# Helpful Notes:
01 -
For deeper flavor, do not skip marinating. To add spice, include minced chili in the marinade or sprinkle with Shichimi Togarashi.
02 -
Leftovers keep up to 5 days refrigerated in a sealed container and can be reheated on a grill or stovetop.
03 -
Freezing is possible for 2-3 months; thaw before reheating.