Ingredients
– 1 lb boneless, skinless chicken thighs
– 1/4 cup soy sauce
– 2 tablespoons Mirin (Japanese sweet rice wine)
– 2 tablespoons sake (or white wine)
– 2 tablespoons granulated sugar
– 1 tablespoon sesame oil
– 2 green onions, cut into 1-inch pieces
– Bamboo skewers (soaked in water for 30 minutes if using wooden skewers)
– Black pepper, to taste
– Sesame seeds, for garnish (optional)
Instructions
Creating Japanese Grilled Chicken Skewers is simple if you follow these easy steps:
1. Prepare the Skewers: If you are using wooden skewers, soak them in water for at least 30 minutes to prevent burning during grilling.
2. Cut the Chicken: Chop the boneless chicken thighs into bite-sized pieces, about 1 to 1.5 inches.
3. Make the Marinade: In a mixing bowl, combine soy sauce, Mirin, sake, sugar, sesame oil, and a bit of black pepper. Whisk until sugar is dissolved.
4. Marinate the Chicken: Add the chicken pieces to the marinade. Ensure all pieces are well-coated. Cover and let marinate for at least 30 minutes, or longer for a deeper flavor.
5. Preheat the Grill: Heat your grill or grill pan to medium-high heat.
6. Skewer the Chicken: Thread the marinated chicken pieces onto the soaked skewers, alternating with pieces of green onion for added flavor and color.
7. Grill the Skewers: Place the skewers on the grill and cook for about 15-20 minutes, turning every few minutes to ensure even cooking. Cook until chicken is cooked through and has nice grill marks.
8. Baste If Desired: You can brush any remaining marinade on the skewers while grilling for extra flavor.
9. Garnish: Once fully cooked, remove skewers from the grill, sprinkle with sesame seeds, and let them rest for a few minutes.
10. Serve Warm: Enjoy your Japanese Grilled Chicken Skewers hot off the grill!
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 4 skewers
- Calories: 320 kcal
- Fat: 15g
- Protein: 25g