Ingredients
Scale
- 1 pound boneless skinless chicken thighs, cut into 1-inch cubes
- 2 green onions, cut into 1-inch pieces
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 1 tablespoon sake (or water)
- 1 tablespoon sugar or honey
- Skewers, soaked in water for 30 minutes
- Sesame seeds for garnish
Instructions
- Soak skewers in water for 20-30 minutes; preheat grill to medium-high.
- Thread chicken and green onions onto skewers, alternating.
- Whisk soy sauce, mirin, sake, and sugar to make glaze.
- Grill 2-3 minutes per side, brushing with glaze until chicken reaches 165°F (74°C).
- Sprinkle with sesame seeds and sliced scallions; serve hot.
Notes
- Marinating chicken is optional; for deeper flavor, marinate 15-30 minutes in a little soy sauce and mirin.
- Use mushrooms, peppers, or zucchini for variety.
- To keep skewers from sticking, oil the grill grates lightly.
- Prep Time: 15 mins
- Cook Time: 10 mins
- Method: Grill
- Cuisine: Japanese
- Diet: Dairy-free
Nutrition
- Serving Size: 1 skewer
- Calories: 120 Kcal
- Sugar: 6 g
- Sodium: 420 mg
- Fat: 4 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 2.5 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 0 g
- Protein: 11 g
- Cholesterol: 40 mg
