Optional garnish: chopped cilantro or shiso leaves, thinly sliced radishes
Instructions
Make the marinade: In a bowl, whisk together the soy sauce, mirin, sake, and brown sugar until combined.
Prep the chicken: Cut the chicken thighs into bite-sized pieces, approximately 1 to 2 inches long.
Marinate: Add the chicken to the marinade, ensuring each piece is generously coated. Cover and let it marinate in the fridge for at least 30 minutes.
Skewer the chicken: If using wooden skewers, soak them in water for 30 minutes. Thread the marinated chicken onto the skewers, leaving a little space in between each piece.
Grill: Preheat your grill or grill pan over medium-high heat. Place the skewers on the grill and cook for about 5-7 minutes, turning occasionally until the chicken is golden brown and cooked through.
Brush the glaze: In the last minute of cooking, brush your skewers with extra marinade (discard any leftover marinade that has touched raw chicken).
Serve: Once cooked, remove the skewers from the grill and let them rest for a couple of minutes. Garnish with chopped green onions and sesame seeds, if desired.
Notes
A delightful dish of grilled chicken skewers brushed with a sweet and savory glaze, reminiscent of evenings spent at yakitori stalls in Tokyo.
