Here's a barbecue version of the ever popular Japanese Chicken Teriyaki. I marinated the chicken using a simple teriyaki sauce made from soy sauce, sake, mirin and sugar. I then place the chicken onto skewers with some green onions and grilled it. Quick and simple.
This teriyaki marinade also works well if you simply one to grill the chicken thighs whole rather than skewered.
Note: Mirin is a sweet cooking rice seasoning that can be found in the Asian aisle of most grocery stores or at Asian markets.
Prep Time: 40 minutes (includes marination)
Cooking Time: 15 minutes
Special Tools: Bamboo, wooden or metal skewers
3 Boneless Skinless Chicken Thighs cut into 1 inch cubes
Salt & Freshly Ground Pepper
3 Tablespoons Low Sodium Soy Sauce
3 Tablespoons Sake
3 Tablespoons Mirin
3 Tablespoons Sugar
4 Green Onion Stalks (roots removed and cut into 1 inch stalks)
Season the chicken with salt and pepper and set aside.
In a large bowl, combine the soy sauce, sake, mirin and sugar. Stir the ingredients together until well combined. Add the chicken to the mixture and toss until well coated on all sides. Cover the bowl with plastic wrap and refrigerate the chicken to marinate for at least 30 minutes and up to 4 hours.
Prepare an outdoor or indoor grill. Brush the grill with vegetable oil to keep it stick free. Place the chicken pieces onto skewers alternating the green onion stalks between each piece (should make about 6 skewers with 4 pieces of meat per skewer). Using tongs, place the skewers on the grill and cook the chicken for about 4-6 minutes on each side, or until it is fully cooked and the meat begins to char. Any remaining marinade can be brushed onto the chicken while it cooks.
Serve and enjoy.